If you’re following a ketogenic diet and missing the joy of biting into a fluffy bread roll, this recipe is your perfect solution. These pull-apart keto bread rolls are made with yeast, giving them an airy and soft texture that rivals traditional bread. Packed with low-carb ingredients like almond flour and psyllium husk, these rolls are not only delicious but also healthy. In this guide, we’ll walk you through each step to ensure you achieve the perfect bake.

Why These Keto Bread Rolls Stand Out

Using yeast in this keto bread recipe is a game-changer. It provides a light and airy texture that is often missing in low-carb bread. The combination of almond flour, whey protein powder, and psyllium husk powder creates a perfect crumb and structure. Additionally, Greek yogurt adds a subtle tang and richness, enhancing the overall flavor and texture.

Ingredients and Their Roles

Dry Ingredients:

Almond Flour: This is the base of our keto bread rolls. It’s low in carbs and provides a nutty flavor and tender texture.

Whey Protein Powder: Helps give the rolls a fluffy and light texture, mimicking the gluten effect in traditional bread.

Psyllium Husk Powder: Adds structure and helps create a soft bread texture by absorbing moisture.

Baking Powder: Ensures a good rise alongside the yeast.

Yeast: Essential for the airy, fluffy texture.

Inulin: A prebiotic fiber that feeds the yeast, helping it to activate and rise.

Salt: Enhances the overall flavor of the bread.

Wet Ingredients:

Eggs and Egg Whites: These are beaten until fluffy to incorporate air, making the buns light and airy.

Butter: Adds richness and a buttery flavor to the rolls. Make sure it’s melted and cooled.

Greek Yogurt: Should be at room temperature to help the rolls rise more and add a tangy flavor reminiscent of milk buns.

Water: Lukewarm water is used to activate the yeast.

How to Make

Step 1: Proof the Yeast

To ensure your yeast is active, proof it first. Mix the yeast with warm water and inulin, cover with a kitchen towel, and let it sit in a warm place for 5-10 minutes. Look for froth and bubbles as a sign of active yeast.

Step 2: Prepare the Wet Ingredients

In a food processor, blend the eggs, egg whites, and melted butter until fluffy. This can also be done using a large mixing bowl and a handheld mixer. Once the yeast is activated, add it to the mixture and blend well.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix together the almond flour, whey protein powder, psyllium husk powder, baking powder, and salt.

Step 4: Form the Dough

Add half of the dry ingredients to the wet mixture along with the Greek yogurt. Blend until combined, then add the remaining dry ingredients. The dough will thicken quickly as the psyllium husk and almond flour absorb the moisture.

Step 5: Shape the Rolls

Line a baking tray with parchment paper. Wet your hands to prevent sticking and form the dough into eight balls. Place them on the tray, leaving space for them to rise.

Step 6: Let the Dough Rise

Cover the tray with lightly oiled cling film and a kitchen towel. Let the dough rise in a warm place for 50-60 minutes until it has doubled in size.

Step 7: Bake the Rolls

Preheat your oven to 175°C (350°F). Bake the rolls for 15 minutes or until they start to brown. Then, cover them loosely with aluminum foil and bake for an additional 7-10 minutes. The total baking time should be around 22-25 minutes.