Almond Flour Bread Rolls

Soft, fluffy, and keto-friendly, these almond flour bread rolls are the perfect low-carb alternative to traditional dinner rolls. They’re quick to make, require just a handful of ingredients, and are ideal for sandwiches, sliders, or simply alongside a bowl of soup. Whether I’m on a keto diet or just trying to cut back on carbs, this recipe always hits the spot.

Why You’ll Love This Recipe

I love this recipe for its simplicity and how versatile the rolls turn out. They have a golden crust with a soft, tender interior. Since they’re grain-free and gluten-free, they fit perfectly into my low-carb lifestyle. Plus, they don’t require any complicated kneading or rising times, making them a go-to when I need fresh bread fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups almond flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 large eggs

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a medium mixing bowl, I combine almond flour, baking powder, and salt.

3. I beat the eggs in a separate bowl, then add them to the dry ingredients.

4. I stir until everything is well combined and the mixture forms a thick dough.

5. I shape the dough into rolls using my hands or a scoop, placing them evenly spaced on the prepared baking sheet.

6. I bake the rolls for about 20–25 minutes, or until they’re golden brown and firm to the touch.

7. Once done, I let them cool slightly before serving.

Servings and timing

This recipe makes about 6–8 rolls, depending on the size I shape them. It takes roughly 10 minutes to prepare and 25 minutes to bake, so I have warm, fresh rolls ready in just about 35 minutes total.

Variations

Sometimes I like to mix things up by adding herbs like rosemary or thyme into the dough. A sprinkle of garlic powder or shredded cheese also takes the flavor up a notch. For a dairy-free version, I make sure the baking powder is dairy-free and skip any cheese add-ins.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, I freeze them in a zip-top bag for up to a month. To reheat, I pop them in the oven at 300°F (150°C) for 5–10 minutes or microwave them for 15–20 seconds until warm.

FAQs

Can I use only egg whites instead of whole eggs?

Yes, I can substitute whole eggs with egg whites, but the rolls might turn out slightly drier and less rich in flavor.

What can I use instead of almond flour?

If almond flour is too pricey or unavailable, I sometimes use sunflower seed flour as a 1:1 substitute for a nut-free alternative.

Can I add apple cider vinegar?

Yes, a small amount (about 1 teaspoon) of apple cider vinegar can help the rolls rise a bit more and give them a slight tang. I add it along with the eggs.

How do I keep the rolls from being too dense?

I make sure not to overmix the dough, and I use fresh baking powder to help them rise properly. Adding a touch more baking powder can help lighten them up.

Can I make these in advance?

Definitely. I often make a double batch and freeze the extras. That way, I always have keto bread rolls ready when I need them.

Conclusion

These almond flour bread rolls are a staple in my low-carb kitchen. With just a few ingredients and minimal effort, I get soft, satisfying bread that fits perfectly into my keto routine. Whether I’m serving them with dinner or enjoying one with butter as a snack, they never disappoint.