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prep time
20 min
cook time
1 h 50 min
ready time
2 h 10 min
Keto Yeast Rolls
These nicely browned Keto, low-carb and paleo rolls are the most perfect addition to your low-carb life. They are fluffy, soft and the most reminiscent of bread I have ever found, especially with the yeasted flavor. Fill them with meats and cheeses or my favorite, a thick slather of almond butter.
Is yeast Keto friendly?
Yes, yeast is definitely Keto friendly. The single-cell, egg-shaped fungus called Saccharomyces cerevisiae is microscopic, but packs a large flavor punch to Keto-friendly breads with no effects on insulin levels. The microorganisms consume sugars and starches and convert them to carbon dioxide which helps to leaven bread. With a little change in the order of addition to the yeast, we can make yeast work in gluten-free and Keto bread recipe applications.
Why is there honey in this recipe?
Since there are no starches in Keto-friendly breads, a small amount of honey is used to feed the yeast. However, the amount is small enough and the proof time of the bread is long enough for the yeast to completely convert the sugar so there will be no sugar left after the bread is baked and will not affect carb count. This will allow this to stay a Keto bread as well as paleo bread.
How should I store the rolls after baking?
Any leftover rolls should be packed into a freezer zip top bag and store in the freezer until ready to use. If you plan to use the rolls in the next couple of days simply store them in an airtight container then place it in the fridge. You will love having this easy Keto bread on hand!
Net Carbs
4.3 g
Fiber
8.5 g
Total Carbs
12.9 g
Protein
7.2 g
Fats
17.8 g
228 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Yeast
1 teaspoon
Honey
1 teaspoon
Water
¼ cup
Almond Flour
1-¼ cup
Psyllium Husk Powder Soluble Fiber by Now
5 tbsp
Coarse Kosher Salt by Morton
1 tsp
Baking Powder
1 teaspoon
Apple Cider Vinegar
2 teaspoon
Boiling Water
¾ cup
Raw Egg
2 large
Ghee
1 tablespoon
Ghee
1 tablespoon
Cyprus Flake Mediterranean Sea Salt
1 teaspoon
Recipe Steps
steps 7
2 h 10 min
Step 1
Preheat an oven to 325 F. Combine yeast, ¼ cup water and honey in a small bowl. Allow this to sit for 3-5 minutes until foamy.Step 2
Combine all dry ingredients together in the bowl of a stand mixer using a paddle attachment.Step 3
Add vinegar and ¾ cup boiling water. Then mix well with a wooden spoon or alternatively use a stand mixer starting on low speed and then turning it to medium speed. Mix for 45 seconds to 1 minute.Step 4
Add the eggs and mix well for another 1-2 minutes. Then add the ghee and mix until incorporated.Step 5
Add the yeast mixture and mix well.Step 6
Divide the dough into six parts. Wetting your hands between each piece of dough, make them into rolls. Wetting your hands before rolling each piece of dough will help it from sticking to your hands and results in a very smooth surface that looks like bread.Step 7
Bake in the oven for at least 60 minutes if not more (about 70 minutes). They tend to look baked on the outside, but are under on the inside and will collapse. Be sure to err on the side of caution and give them extra time if you are unsure. They will be a darker color when finished. Brush final buns with 1 tsp melted ghee and sprinkle on flaky sea salt.
Comments
Millied 4 years ago
The “dough” was very runny
Kimstef 4 years ago
How long do you need to let the dough rise for before baking?
recipewriter 4 years ago
You don’t need to let it rise it’s more there for flavor.
dgmorgan2000 4 years ago
Is there any substitutions for Psyllium Husk Powder? I have no idea what it is.
Liddy 4 years ago
I have been baking bread for 40 years and sorely missed it, so I was excited to see this recipe. While the rolls are absolutely delicious, I found the dough to be way too runny. I used muffin tins instead of a baking sheet. But even with greasing the tins, some dough stuck to the edges. Next time I’ll try silicone muffin cups.
recipewriter 4 years ago
So sorry to hear you had this issue.
Kermie 4 years ago
I haven't made these yet but won't the addition of boiling water kill the yeast?
recipewriter 4 years ago
What Liddy said is correct!
Liddy 4 years ago
Yes! The boiling water you add to the dough should cool down enough by the time you add the yeast. Use water from the tap. The water for the yeast mixture should be *just* hot enough to slightly sting the skin. I use my inner wrist the way people check baby’s bottles.
Anonymous 4 years ago
Do you allow the dough to rise once you form the rolls or do they go straight in the oven?
recipewriter 4 years ago
You form the rolls, allow them to rise and then they go into the oven. Hope it works well for you!
josie0695 4 years ago
I am defeated before even trying so many recipes because I don't have the equipment called for but -- I can't let yeast rolls go by! Can I use a hand mixer (an antique by now!) with standard beaters? Also, how much arm strength is needed for the mixing-by-hand part? (I'm an out-of-condition old lady haha!)
recipewriter 4 years ago
Hello! I am so glad you wrote in then! No, you can most definitely do this by hand. I almost see better results by hand and with gluten free you do not need to worry about overmixing! You can try to hand mix and if it is too much for you, switch to a hand mixer! When hand mixing, the dough is a bit stiff but with a small amount of elbow grease (for a short period of time) it comes together :). Hope it goes well for you! I love these with almond butter inside as a treat!