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Free Printable: Low Carb & Keto Food List
Get It NowSoft, Chewy, Golden: My Keto Dinner Rolls Have It All
If you’ve been low carb for a while, these soft, golden keto dinner rolls are just what all your salads, soups, and casseroles have been missing. I created this recipe because so many of you kept asking me for keto bread rolls that actually feel like bread. Here’s why I think this one nailed it:
- Soft, fluffy, and chewy, with real yeast flavor – The yeast starter gives these low carb dinner rolls a boost in both rise and flavor, while the variation on my signature dough makes them nice and chewy.
- Tried and true dough method – This is the same base I’ve used for keto bagels, pizza dough, soft pretzels, naan, and more, except softer and fluffier. And the texture is so worth it.
- Low carb and gluten free – With only 3 grams net carbs each and no gluten, these keto rolls are easy to fit into your macros.
- Perfect with anything – Whether it’s soup, salad, a casserole, or a holiday roast, these go with everything. They sop up every irresistible sauce beautifully, and I also love serving them warm with a pat of butter or dipping into keto gravy.
Grab your food processor and make these keto dinner rolls with me!
“Thank you for these. They are the closest I’ve had to bread or rolls in the 4½ years of this way of eating. I used everything bagel seasoning, and they are great hot and good cold. I even reheated them in the toaster oven, and yum.”
-Donna
Ingredients & Substitutions
Here I explain the best ingredients for my keto dinner rolls recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – The super fine grind keeps the rolls soft and fluffy, which makes a huge difference. Other brands can leave a gritty texture.
- Yeast Starter – You’ll need active dry yeast, plus inulin powder and water to activate it. The inulin works instead of sugar here to make the yeast work, so it’s a crucial ingredient. Sugar substitutes will not work here, because yeast cannot feed off them. The only alternative to the inulin is actual sugar (white sugar, coconut sugar, honey, etc.) — and that’s not keto friendly. In theory, the yeast will consume most of the sugar, so it’s not left in your low carb rolls after baking, but it’s hard to know how much, so I use inulin to be on the safe side.
- Mozzarella Cheese – When melted, it acts like gluten and gives the dough its stretch and chewy bite. I always use low-moisture, part-skim shredded mozzarella, as full-fat tends to be too “wet” for these keto rolls.
- Cream Cheese – This softens the dough, makes it more tender, and adds a hint of richness.
- Egg – Most egg substitutes, including flax egg, work well for keto dinner rolls too.
- Baking Powder – Helps boost the rise alongside the yeast. Don’t confuse this with baking soda, which is different.
- Sesame Seeds – Optional, but I love the classic look and little crunch they add on top. You can also try poppy seeds or everything bagel seasoning.
How To Make Keto Dinner Rolls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Activate the yeast. Stir the warm water and inulin together, then mix in the yeast and set it aside until foamy.
- Process the dough base. Add the almond flour, baking powder, and an egg to a large food processor, then pour in the yeast mixture and process until smooth.
- Add the melted cheeses. Heat the mozzarella and cream cheese together, until fully melted and easy to stir. Add them to the food processor and blend until a uniform dough forms. I usually scrape down the sides once or twice, to make sure everything mixes evenly.
- Chill and shape the rolls. Chill the dough until it’s easier to handle, then divide it into portions, roll into balls, and place on a lined baking sheet. Sprinkle with sesame seeds if using.
- Bake until golden. Bake the keto dinner rolls until puffed and golden brown.
My Recipe Tips
- Use low-moisture mozzarella. This is important for the right texture. Don’t use the white, moist “fresh” mozzarella.
- The yeast should look puffy and bubbly before you use it. This usually takes about 10 minutes, but you can get the other ingredients going while it sits.
- When you pour the melted cheese into the food processor, aim for the blade. It helps everything mix faster. I still scrape the sides and bottom once or twice to be sure it all comes together.
- Pulse just until combined. Under-mixing can leave the texture off, and over-mixing can make the rolls dense. Stop when the dough looks uniform.
- Can you make them without a food processor? Yes, it just takes more time and is a little harder to get the dough to come together. You’d need to knead by hand and ensure the melted cheeses mix into the dough well, with no streaks. If you do want to get a food processor, I have and love this one, and it’s still going strong after nearly a decade.
- Chill the dough before shaping. It will be too sticky to handle if you don’t. Letting it sit in the fridge for 15-20 minutes makes it much easier to work with.
- I lightly coat my hands with avocado oil before touching the dough. It helps prevent sticking. Don’t try using extra almond flour instead — it won’t help as much as you’d think, and can make your keto dinner rolls turn out dry.
- How to make a nut-free version: To make this recipe with coconut flour (which is technically a fruit and not a nut!), replace the 3/4 cup almond flour with 1/3 cup coconut flour and add an extra egg.
- Want taller keto bread rolls? These do spread and flatten more than regular ones. To make them taller, you can bake them in a muffin tin, or bake them closer together so they hold each other up and don’t spread as much. They’ll be a little denser this way and you might need to cut them apart, but still delicious.
- I’ve got a full guide to fathead dough in my Easy Keto Cookbook, including recipes you won’t find on the blog!
- If you can, let the low carb rolls cool a bit after baking. Their texture will improve and become even more bread-like.
Keto Dinner Rolls
My low carb, keto dinner rolls are soft, fluffy, and easy to make, with just 3g net carbs and that classic bread flavor you've been missing.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, stir together the warm water and inulin. Stir in the yeast and set aside for 10 minutes.
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Meanwhile, place the almond flour, baking powder, and egg into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup (118 mL), add it to the food processor and pulse until uniform.
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In another medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
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Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
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Chill the dough in the fridge for 15-20 minutes, until it's not too sticky to work with.
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Preheat the oven to 400 degrees F (204 degrees C). Line a 10×15 baking sheet with parchment paper.
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Using oiled hands, form a ball with the dough. Cut it into 8 sections, like a pie. Roll each section into a ball and place onto the lined baking sheet, 2 inches apart. Repeat with the remaining dough sections.
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Sprinkle the rolls with sesame seeds, if using, and press in lightly so that they stick.
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Bake for 10-15 minutes, until the rolls are golden brown.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 keto dinner roll
- Tips: Check out my recipe tips above to help you work with this sticky dough, get the best texture in your keto dinner rolls, and how to make them taller if you prefer.
- Storage: Keep these rolls in an airtight container at room temperature a day, or in the fridge for up to a week.
- Reheat: I usually pop them in the microwave for about 15 seconds, or reheat in the oven at 350 degrees F until warm and soft. The toaster oven also works great for a slightly crisp edge.
- Freeze: Pop them in a zip lock bag and keep in the freezer for up to 3 months. I’ve reheated them from frozen, but they taste better if you thaw them first.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Dinner Rolls
Serving Ideas
Wondering what to serve with keto dinner rolls? Here are some of my favorite ways to turn them into a full meal:
- Soup & Salad – You really can’t go wrong with a cozy bowl of soup, a fresh salad, and warm keto bread rolls on the side. I love pairing them with my antipasto salad and something comforting, like broccoli cheese soup or keto beef stew.
- Casseroles – A lot of my casseroles are designed to be filling on their own without bread, like my keto cheeseburger casserole, but these rolls are the perfect add-on when you do want that classic bread pairing.
- Mains & Mash – These keto rolls go with just about any low carb dinner, but I especially love serving them alongside a juicy sirloin steak and mashed cauliflower. They’re a great way to round out the plate.
135 Comments
Donna Dunbar
1Thank you for these. They are the closest I’ve had to bread/rolls in the 4-1/2 years of this way of eating. I used everything bagel seasoning and they are great hot and good cold. I even reheated in toaster oven and yum.
Tayler B
1I have tried so many keto breads. None meet my expectations. Almond flour always leaves a nutty flavor and it’s doesn’t wow me. I just pulled this from the oven and scorched my mouth because I couldn’t wait. THIS IS THE RECIPE YOU NEED!! Holy crap. I just exchanged inulin for a tsp of regular sugar as a guess measurement. The yeast consumes the sugar anyways.
My only question is this: how would I bake this into a loaf?? I’m doubling or even tripling this recipe next time!
Wholesome Yum D
0Hi Tayler, I have never tried to make this exact recipe into a loaf, but if you do please let me know how it turns out.
P
0Hello! Does anyone know if I can use flax instead of inulin? Thank you!
Maya | Wholesome Yum
0I have not done this, but it’s unlikely to work the same way because the purpose of the inulin is to activate the yeast, and flax won’t do that.
Nancy
0Can you make the dough ahead of time and refrigerate it?
Maya | Wholesome Yum
0Hi Nancy, Yes, you definitely can! I often do this.
Nicole
0Jag älskar dina recept, de är så godaaaaaa!
“I love your recipes, they are sooo good!”
Cat
0Not sure what inulin powder is, is there a substitute? Where can I find it and is it expensive?(trying to keep on budget yet, trying to keep on track with keto!) Thank you.
Wholesome Yum D
0Hi Cat, The inulin is used to feed the yeast. The only other alternative is real sugar (or variations of sugar such as honey, coconut sugar, etc.) No matter what you use (inulin or real sugar), the yeast consumes it so the end result won’t taste sweet or have sugar.
Karen
0Hi! I am VERY new to Keto/Low Carb thinking. My husband was told to cut back and now I’m trying to learn. Anyway, this recipe calls for Inulin powder, but the description doesn’t mention its purpose or possible substitutes. I’ve never heard of this ingredient. I clicked on the link and saw it’s Jerusalem Artichoke. I can’t justify spending that much on something I may use a teaspoon of one time. Can you educate me on this ingredient and possibly suggest an alternative?
Wholesome Yum D
0Hi Karen, The inulin is used to feed the yeast. The only other alternative is real sugar (or variations of sugar such as honey, coconut sugar, etc.) No matter what you use (inulin or real sugar), the yeast consumes it so the end result won’t taste sweet or have sugar.
Kathryn Shea
0I’m very allergic to all things almond and coconut. Can I use cashew flour and Cauliflower flour as substitutes?
Thank you. It’s hard finding recipes without those two ingredients.
Wholesome Yum D
0Hi Kathryn, Macadamia flour or sunflower flour are usually suitable substitutes for almond flour but I have not tested them in this recipe.
Andrea Czinege
0Hi Maya! I just made it for the first time, it was delicious! How many grams is 1 serving? 1 piece was 33g for me! Thank you for answering!
Wholesome Yum D
0Hi Andrea, This recipe makes eight servings. All my recipes are by volume, not weight.
Carolina
0Psyllium fiber can be used instead of inulin, how to replace inulin?
Maya | Wholesome Yum
1Hi Carolina, Sorry, that won’t work. The inulin is used to feed the yeast and psyllium won’t do that. The only other alternative is real sugar (or variations of sugar such as honey, coconut sugar, etc.) No matter what you use (inulin or real sugar), the yeast consumes it so the end result won’t taste sweet or have sugar.
Suzanne Papamichail
0My first attempt to make these and the dough did not come out so well. I am curious how long (approximately) should the dough be kneaded in the food processor? I am not sure how long I processed the dough but it did not compact like your image. I put in fridge for 35 minutes to cool and the dough was still supper sticking. It was like a SNL skit trying to get them to roll into balls. I must have eaten at least a whole roll off my fingers. LOL! Being a determined woman, I cooked them and they came out absolutely beautiful and delicious. Thought?
Wholesome Yum D
0Hi Suzanne, Each food processor is different so I can’t really suggest a time but it sounds like you needed to keep the dough in the food processor longer. Did you follow the recipe exactly or make any changes?
Sue
0Can you explain what heavy cream is? Is heavy whipping cream the same as heavy cream? Also what is table cream? Very confused about the difference between these creams. Thank you so much.
Wholesome Yum D
0Hi Sue, Heavy cream and heavy whipping cream are the same thing. Table cream is light cream so that contains less fat.
Belinda Medlin
0These are yummy! For those having trouble with them flattening out, refrig them till they are cold which will take more than 2o min. Then shape and bake. Or fridge them after you shape them till they are cold, then bake. This took care of the flattening out for me. Even if they flatten out they are delish and make a wonderful sandwich or hamburger bun! Thanks for the recipe!
Paula
0Can lupin flour be used instead of coconut flour?
Wholesome Yum D
0Hi Paula, No lupin flour and coconut flour are not interchangeable.
Deb
0I made this recipe…the dough was very sticky even though I refrigerated it. The dough just spread out when baked into pancake like rounds. Wondering what I might have done wrong!
Wholesome Yum D
0Hi Deb, This recipe only rises a little. The yeast provides texture and flavor and a little lift, but the dough doesn’t rise as much as a traditional bread. Check your baking powder to make sure it’s still within its expiration date. This could be the cause of your flat dinner rolls.
Jeanine
0Made these tonight for the first time and they turned out perfectly!!! It’s the first “bread” I’ve had since starting Keto at the end of June! Delicious!
Tina Clements
0I haven’t made this yet but because of the comments about not coming out like yours, I have a question. Are there any recommended “high altitude” modifications? I live at 6100 ft.
Julia
0That is such a great question! I never even thought about that. I bet that is why I have problems on only a few of the recipes. Thank you for reminding me of this. It’s easy to forget when you’ve lived in high elevation so long.
Wholesome Yum D
0Hi Tina, I do not live at a high altitude so I have never been able to test any modifications for this recipe.
Kathleen Brock
0Could I bake these in a muffin pan to make them taller?
Wholesome Yum M
0Hi Kathleen, I have not tried that, but it should work. Be sure to grease the muffin pan well.
Margiek1122
0These rolls are versatile. I like that you can eat them as is or as a sandwich. Just wish they made more cause they’re yummy!
Heather
0I have been keto for a while but this is first venture into serious keto baking. I’ve previously made things like zero sugar cheesecake and almond flour crackers but never anything with yeast. I’ve previously baked for years non-keto. So I was very surprised to find that none of the measurements for this recipe came with gram equivalents. It’s almost baking 101 to know that when dealing with flours and powders, you don’t scoop because they can pack. You should weigh out your ingredients because baking is a science.
I went ahead with the recipe anyway and followed it exactly besides one thing. I added chopped rosemary and thyme to my dough. However, before adding them, I noticed the dough looked more moist and just softer than the photos here. I thought maybe it was just the lighting. I chilled for about 17 minutes. Brought it out, tried to work it with some oil, and noticed they definitely lied flatter on my wax paper than Maya’s. As they baked, They flatted more to about a cookie’s height. The texture inside was dense and slightly eggy. They tasted phenomenal though. So I’d like to find out where this could have gone wrong and what can be done to improve my dough please.
I do not live in high elevation.
I used brand new, unopened, baking powder that I bought the day before.
I also have photos of my dough if that helps at all lol
Wholesome Yum M
0Hi Heather, You can toggle the recipe in the card from US cups to metric. The dough will firm up the longer it is refrigerated, so you may need to leave the dough to chill a bit longer than listed. Also, I don’t recommend using wax paper, it will melt to your rolls.
Heather
0Sorry, not wax paper, parchment paper. And I did not see that option thank you so much! I will definitely give these another go tomorrow! ^.^
Beth Healey
0Thank you, Maya. I just made this and rolled it out into pizza. It smells so wonderful. I don’t have time tonight to make the sauce and toppings but this is gonna make a nummy pizza. 🙂
Sonia Dudnic Sreedharan
0Hi Maya,
I just made the Fathead rolls and they were as thin as a cookie. My dough was very runny despite following the recipe exactly. I even added an extra 2 Tbsp of almond flour but I was only able to drop spoon fulls onto my silicon lined tray. Any idea what I can do to make then look like yours in the picture. Despite what it looked like, the taste was incredible so I’d make it again but would appreciate your feedback. I used Kirkland blanched almond flour and sugar instead of inulin.
Thank you! Sonia
Wholesome Yum M
0Hi Sonia, Did you chill your dough before portioning out on the baking sheet? Chilling will help the dough come together and it will also help to make it less sticky to work with.
Francine
0Hi There.
I made the recipe and my rolls also came out flat like cookies.i chilled the dough, used low moisture mozzarella and regular cream cheese. The only difference is I used instant yeast, which I understood doesn’t need proofing. Besides the yeast, I am not sure what went wrong. It looked like the pics until the final product, where I got cookies instead of rolls (LOL). Please advise.
Hala
0Hi is it necessary to use Inulin powder or an alternative? Sorry about that, thanks.
Wholesome Yum D
0Hi Hala, The inulin powder is used to activate the yeast. If you don’t have any (or can’t find any) then you can use any real sugar (white sugar, coconut sugar, maple syrup, honey, etc.) to activate the yeast.
Wholesome Yum M
0Hi Francine, Sorry this recipe didn’t turn out as expected. Check your baking powder to make sure it’s still within its expiration date. This could be the cause of your flat dinner rolls.
Wendy
0Super fantastic
Laura
0I love this recipe! I freeze extra and on our burger night grab one and cut in half to use as a burger bun. It’s a little small for a burger bun but I make it work. I did not have the inulun powder so I used psyllium fiber instead. I realized that didn’t feed the yeast like it was was supposed to do, but the rolls still came out ok. I did research and the 2nd time, I used psyllium fiber and 1/2 tsp of honey and that fed the yeast and the dough rised like it was meant to, and rolls were fluffier.
Karen Hoddinott
0how much real sugar would u use to replace the 1 tsp of inulan?
Wholesome Yum M
0Hi Karen, Use the same amount as written for inulin.
Nora
0hey!! How many grams of yeast? it says one packet but we canntot find exactly the same here and the link takes you to several packets.
Wholesome Yum M
0Hi Nora, A packet of yeast is about 7 grams or 2 1/4 teaspoons. I hope this helps!
Dani
0Hi,
Not for this recipe, but in general, would it be possible to substitute Vital Wheat Gluten for psyllium fiber? I know some people don’t want or tolerate gluten, but it’s not an issue for me and I don’t like using the psyllium fiber. Also, I want to get a “breadier” feel in things like pizza crust.
If this substitution would work, about what ratio of psyllium to vital gluten would you recommend? I have looked this up on line, but can’t find anything.
Thanks so much for your great website and recipes!
Wholesome Yum M
0Hi Dani, I have not personally tested this myself, so I don’t know if it would work.
Renee Rienas Badall
0I made this recipe — doubled it. I followed the ingredient list and instructions to a T. When I put the dough in the refrigerator to cill, it foamed over and my refrigerator. This was after 20 minutes. I am still chilling it but can’t imagine that I am going to be able o form this dough into balls so that I can bake them like rolls. Maybe I will put it into muffin tins. The dough tastes good, but the texture is not workable.
Wholesome Yum M
0Hi Renee, I’m sorry this recipe didn’t turn out as expected. You may need to adjust the amount of almond flour in the recipe so your dough will be workable.
Beth B
0I’ve made this recipe once and it was delicious. I’ve tried to get back to it to make again and there are so many ads on this site, I can’t even see the recipe as it is 95% covered up with ads. How can I properly view this?
Maya | Wholesome Yum
0Hi Beth, I’m so glad to hear you enjoyed the recipe last time you made it. Thank you for your feedback on the website – our ad layout has not changed in over a year, so would have been the same last time. 🙂 Almost all of our ads are placed in their own spots and should not cover anything. The only exception is a video player (which also has my recipe videos in it, not just ads) that has an “X” that you can close out easily.
I understand the ads can be frustrating, but they fund the website’s expenses and allow me to continue to create recipes for free. If you are enjoying the recipes and prefer an ad-free experience, I do have a Wholesome Yum Plus membership that allows you to view the website (as well as the Wholesome Yum mobile app) without ads, in addition to several other fun perks.
Samantha Winter
0My dough was very wet. I was careful with th measurements. Cold it be the type of Mozzarella?
Made it before and it was fine with block style cheeses then made it with the Mozzarella cheese balls in water and didn’t work? Any help please?
Wholesome Yum M
0Hi Samantha, Fresh mozzarella won’t work in this recipe. Check out the tips section of this post for more information.
Carolyn Quinn
0I tried these rolls and they are simply the best! For years I made homemade potato rolls and was hesitate to try this, because potato rolls were my favorite. Since I started eating keto I was searching for a good dinner roll recipe. This fits the case, I doubt if I ever go back. I use many of your recipes. Thanks
Lisa
0These are worth the work and the time. Yeasty rolls are truly unique and I was so excited to try these with a few different recipes (keto soup, stuffed spaghetti squash, anything Italian!). They are actually easy, but it is a bit of a process – you’ll be glad you tried it and your patience will be rewarded. These are the closest texture and flavor to traditional bread rolls I’ve ever had. I can’t wait to try the keto cinnamon rolls using this dough.
Kerri MacFarlane
0Is there a typo in the amount of flour? Proofed yeast but came out flat like chewy cheese biscuits
Wholesome Yum M
0Hi Kerri, The amount of flour is correct. How did your dough look? Was it like the pictures in the post or more watery?
Roxanne
0I absolutely love this recipe – we make it multiple times a week. The rolls turn out fab each and every time!
yosr
0Thank you very much for the best Keto dinner rolls I have ever tasted. The rolls very soft and looking wonderful. Stay soft even after two days. Thank you for sharing the recipe.
Gala
0These look delicious. Do you have tips for making these without a processor? I do not have a processor or a microwave. I do have a heavy duty mixer but I tend to learn to make my recipes without the need for electronic appliances as they are not always available to me. Any input you can provide would be greatly appreciated!
Wholesome Yum M
0Hi Gala, You can make fathead dough by hand, but it will take a lot of kneading to make sure the almond flour is totally combined with the cheese. Once you stir the ingredients together, you will need to slowly knead the dough together to make sure the almond flour is fully incorporated. You should make sure the dough is the same texture, color, and consistency throughout. While it’s possible to do this by hand, it is much easier to use a stand mixer or food processor. Best wishes!
DM
0I am so keen to try this recipe but consuming eggs is a problem for me. Is there any way I can make this without eggs or substitute it with something? I know there is flax egg but it doesn’t work with everything so just want to know! P.s. Thanks for all your recipes… Very helpful for my veggie keto journey 🙂
Wholesome Yum D
0Hi DM, I have never tried it but a flax egg may work in this recipe because you are only replacing one egg.
Kristi Watson
0Yes! This is just what I needed so I could have some bread with soup! Make sure to soak your food processor bowl right away, because if this stuff sits in it, it’s like trying to scrub off cement!
Margie
0What an amazing recipe. Thank you for sharing. I put flaxseed and ground pumpkin seeds on top. Wonderful!
Bernadette Passmore
0What if I can’t find the insulin powder in
Wholesome Yum M
0Hi Bernadette, The inulin powder is used to activate the yeast. If you don’t have any (or can’t find any) then you can use any real sugar (white sugar, coconut sugar, maple syrup, honey, etc.) to activate the yeast. The yeast will consume the sugars, so there won’t be any change in the final carb counts. Enjoy!
mar_rowe
0I want to make this recipe but I have psyllium powder, can I sub for inulin in this recipe?
Wholesome Yum M
0Hi Mar_rowe, Unfortunately not. Psyllium powder can’t feed the yeast to activate it. If you don’t have inulin, you can use any real sugar (white sugar, maple syrup, honey, coconut sugar, etc.) in the recipe. The yeast will consume the sugars, so there’s no need to worry about the amount called for in the recipe.
Caroline
0I may have used the wrong yeast because I only had bread machine yeast, so it was really weird while it was setting up, and even after putting it in the fridge it still kept kind of working in the center of the dough. However, they turned out amazing! I suspect they’re going to be on our meal rotation because once my husband likes something, he wants it A LOT!!!! 🙂
Wholesome Yum M
0Hi Caroline, Yes, those yeasts are different. I recommend using active dry yeast. I am glad you still enjoyed the recipe!
Caroline
0I’m having problems finding the inulin powder here in Canada. If I substitute honey, would I use the same amount that I’d use of the inluin powder? Thanks so much!
Wholesome Yum M
0Hi Caroline, Yes honey in the same amount will do the job as well. The yeast just needs a sugar for it to eat and become active.
Vicki Tatum
0could you cook these in a cupcake pan?
Gwendoline Gould
0Hi
I followed the recipe in the warrior keto sides using almond flour, psyllium husk powder, baking pwder, egg,
mozzarella cheese, cream cheese and when cooked where purple. They were not purple in the picture.
Any Ideas
Wholesome Yum M
0Hi Gwendoline, Certain brands of psyllium husk powder turn baked goods purple when baked. They are safe to eat, it’s just a chemical reaction that occurs and affects the color. If you are looking for a brand that doesn’t change color (at least in my experience) try this one: Psyllium Husk powder.
Nina B.
0I’ve read so many whimsical comments about purple bread: from “How fun!” to “Unicorn bread!” Sorry, but I could not get with the idea of purple bread! Let’s face it, you especially eat with your eyes when on Keto! But yes, that NOW Brand Psyllium Husk is the best! (I have the whole soluble husks)
Can’t wait to make these! Will order the inulin from your link! Thanks!
Ursula Roberts
0Loved this recipe. Haven’t tasted more bread-like low carb rolls ever. The second time I made them I replaced 2 Tbsp of the almond flour with psyllium husk powder. Made it even more bread-like and yummy. Thanks for all your amazing recipes. It makes low-carb so much easier.
Wendy Bonilla
0Hi Ursula so you used 2tbsp of psyllium husk?
Elizabeth
0This recipe kept my husband from completely abandoning Keto! Thanks so much!
Janna
0how do I see the video ? there is no link 🙁
Wholesome Yum M
0Hi Janna, The video is located in the recipe card. If you can’t see it, you may need to turn off your browser’s ‘reader mode’ so it’s viewable. I hope this helps!
Kathy Goode
0Hi, can I skip the Inulin powder?
Wholesome Yum M
0Hi Kathy, The yeast needs to be activated in order for this recipe to work. If you do not have inulin, you can sub with regular sugar, honey, or maple syrup. The yeast consumes the sugar, so there shouldn’t be any left by the time it’s incorporated into the recipe.
Josefine
0What do I have to change if I use inactive yeast instead of active? Do I just skip the water and inulin and pour the yeast into the other ingredients? Or I still need the 1/4 cup water?
Wholesome Yum M
0Hi Josefine, Inactive yeast will only provide flavor to your rolls and will not contribute to rising during baking. If you would like to proceed with inactive yeast you can skip the inulin powder, but please include the 1/4 cup of water. The water contributes to the consistency of the rolls even without using live yeast. Enjoy!
Valerie
0We are dairy free- I am going to attempt to make with dairy free cheese. Have you tried them that way yet?
Wholesome Yum M
0Hi Valerie, Many readers have made fathead dough with dairy-free cheese and love it!
Deborah Gosman
0Could you make burgers with these rolls ?
Wholesome Yum M
0Hi Deborah, Absolutely! I have a dedicated recipe for Keto Hamburger Buns, but if you would like to use these instead, they will also work!