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Soft, fluffy keto-friendly dinner rolls brushed with fragrant garlic butter — perfect straight from the oven.
INGREDIENTS
Dough 400g (3¼ cups) almond flour 50g (¼ cup) erythritol or preferred keto-friendly sweetener 5g (1 tsp) salt 7g dry yeast 250ml (1 cup) lukewarm almond milk 1 large egg 55g (¼ cup) butter, softened 8g (1 tbsp) minced garlic
Garlic Butter 8g (1 tbsp) minced garlic 1g (2 tsp) dried parsley 55g (⅓ cup) salted butter, melted
INSTRUCTIONS
- In a large bowl, whisk together almond flour, erythritol, salt, and dry yeast until evenly combined.
- Pour in the lukewarm almond milk and add the egg. Mix to form a rough dough.
- Knead with a mixer for 5 minutes until smooth. Cover and let rest for 20 minutes.
- Add softened butter and minced garlic. Continue kneading until smooth and elastic.
- Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Turn onto a surface, shape into a square, and divide into 25 pieces. Roll each into a ball, cover, and rest for 15 minutes.
- Tuck the edges of each ball underneath and arrange in a greased baking pan. Cover and let rise 30 more minutes.
- Make the garlic butter: mix minced garlic, dried parsley, and melted butter in a bowl.
- Preheat oven to 180°C / 350°F. Brush rolls with garlic butter and bake 15–17 minutes until golden.
- While still warm, brush with more garlic butter. Serve and enjoy!
TIPS Use instant yeast — no need to activate it first. For extra golden tops, broil for the last 1–2 minutes. Reheat in the oven at 160°C for 5 minutes.
Makes 25 rolls | Prep: 30 min | Rise: ~2 hrs | Bake: 15–17 min