Keto Yeast Rolls (dairy free)

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

There’s nothing like the smell of yeast bread baking — and the taste of hot dinner rolls straight from the oven defies description. Whether you slather them with fresh creamery butter or pile them high with cold meat or cheese, these dinner rolls are sure to please.

Fresh from the oven keto yeast rolls

They have a wonderfully crisp exterior and are easily slice in half, revealing their tender, moist bread-like texture.  These are real rolls!

Warm Keto yeast rolls with fresh creamery butter

There’s no “eggie” taste because they’re made with egg whites and there’s no cheese of any kind, so the rolls can be eaten “as is”,  topped with nut butter to have with coffee for breakfast or piled high with smoked chicken and Swiss cheese and eaten with a salad as a light meal.

Unsweetened nut butter makes a wonderful topping for these rolls

These are only 5 g net carbs and almost 5 g of protein each, so these little rolls pack a nutritious punch.

Mini sandwiches of smoked chicken, emmental (Swiss) cheese and a slather of real Dijon mustard with a leaf of red butter lettuce

What makes these dinner rolls very different from the standard keto fare is the smell and taste and texture of a ‘bread’ baked with yeast (although the bulk of the leavening action comes from the beaten egg white and baking powder).

I hope you enjoy these little beauties as much as I do!*

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To our good health!


A larger-size Kaiser bun which is a modification of this one is posted here.



1 1/4 cups almond flour
5 tbsp psyllium husk
3 egg whites, beaten to stiff peaks
2 tsp apple cider vinegar
3 egg yolks (for egg wash)
2 tbsp baking powder
1 tbsp instant yeast
1/4 cup lukewarm water
4 individual granules of sugar (yeast metabolize them) — feel free to omit
1/2 tsp salt
3/4 cup of lukewarm water

1 tbsp sesame seeds


1 – In a medium sized mixing bowl, place the almond flour, psyllium husk, salt and baking powder.
2- Dissolve the instant yeast and few grains of sugar in the 1/4 cup of lukewarm water, and allow it to proof. It will get foamy, which is what you want. The yeast feed on the sugar, so don’t omit it.
3- Separate the eggs whites and egg yolks into two bowls: the egg whites in a medium size bowl so they can be beaten, and the yolks in a small bowl to use as an egg wash for the rolls.
4- Beat the egg whites until soft peaks, then beat in the apple cider vinegar. Set aside.
5- Preheat the oven to 350°F, with the baking rack in the middle
6-Pour the dissolved yeast mixture into the dry mixture, and gently fold in the beaten egg whites and the 3/4 cup of lukewarm water.
7 – Beat the mixture with a stick blender until it comes together as a dough.
8 – Divide the soft ball of dough roughly in half and cut each piece into 5, or one into 5 and the other into 6. The important thing is each ball should be the same size.
9 – Brush each roll with the egg yolk wash
10- Sprinkle with sesame seeds
11 – Bake at 350°F for 50 minutes then turn off the oven and leave them in an extra 7-8 minutes.
12 – Cool on a wire rack for 10 minutes and then enjoy!

(adapted from a recipe from Maria Emmerich,

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