Go Back
+ servings
keto bread recipe vital wheat gluten
Print Recipe
5 from 2 votes

Keto Pull-Apart Bread Rolls

Prep Time20 mins
Cook Time30 mins
Rising Time1 hr 30 mins
Total Time2 hrs 20 mins
Course: Side Dish, Snack
Keyword: dinner rolls, keto bread, keto bread rolls
Servings: 6 keto bread rolls
Calories: 212kcal


  • ~14 tbsp almond flour 100g (start with 85g - see tips as to why)
  • 3 tbsp vital wheat gluten 30g
  • 1 1/2 tsp active dry yeast (~3/4 of a packet)
  • 1 tsp baking powder
  • 1 tsp powdered monkfruit/erythritol sweetener
  • 1 tsp sugar NECESSARY TO HELP THE YEAST WORK, this will not affect the final nutritional outcome of your recipe
  • 3/4 tsp xanthan gum optional, just helps with texture
  • 1/4 tsp each; garlic powder oregano, basil, rosemary
  • 1/8 tsp each; thyme onion powder
  • 1/8 tsp salt
  • pinch of pepper
  • 1 1/4 cup shredded mozzarella 140g or 5oz
  • 1 egg whisked well
  • 2 tbsp room temperature water


  • In a bowl, whisk together your dry ingredients, including; almond flour, vital wheat gluten, yeast, baking powder, sweetener, sugar, xanthan gum, spices, salt & pepper.
  • In another microwavable bowl, add your mozzarella and microwave in 30s increments, stirring in-between until melted and smooth (~45s-1min).
  • Add your egg and water to the mozzarella and stir as best as you can (it won't completely come together but doing this can help cool the mozzarella down a bit).
  • Let this mixture sit for about 30s after stirring before adding your dry ingredients (as not to kill the yeast with the hot mozzarella).
  • Stir everything well until a thick dough starts to form (using your hands towards the end can help). You'll notice your mozzarella may not want to fully blend. This can happen. See my tips above to solve this issue.
  • Once you've got your mozzarella incorporated, use your hands to knead the dough on a greased, flat surface for 4-5min.
  • After kneading the dough, move the ball to a greased bowl and cover it with Saran Wrap. Place it somewhere slightly warm or just draft free (I place mine near a fireplace that's been off or just in an oven that's OFF) for 1 hour.
  • After one hour, you dough will be slightly fluffier! Take this dough out and divide it into 6 balls by pulling the dough apart and rolling each one in your hands (they don't have to be perfect!)
  • Place the dough balls in a greased round dish that fits them all with just a bit of space in-between each one and cover with Saran Wrap/let them rise somewhere draft-free again for 20min.
  • After 20min, you can pre-heat your oven to 350*F. This will allow the dough to rise for another 10-15min.
  • Once your oven is pre-heated, bake the rolls for 25-33min or until golden brown on top. We prefer to let the rolls cool somewhat before serving them as it helps the middles firm up a bit but feel free to serve them warm! They are delicious either way! (We highly recommend serving with butter or brushing with garlic butter as you would any roll!) Enjoy your Keto Pull-Apart Rolls!


Tips For Making This Keto Bread Rolls Recipe

  • If you can't get your dough to come together and find the mozzarella is separating, microwave the dough for 10s (no more at a time or you might kill the yeast!), knead it well with your hand, add another tablespoon of almond flour if it's still not coming together. Repeat this process until it does come together.
  • When choosing your mozzarella for this recipe, pay attention to the moisture content. A higher moisture content means you'll need more almond flour, a lower moisture content means you'll need to add less almond flour to get your dough to form correctly. This isn't a big deal, it just means starting with less almond flour and adding a tablespoon or two more, as needed to get your dough to come together. 
  • DO NOT use pre-shredded or the traditional fresh mozzarella you can buy. Only use block mozzarella for this recipe or it will not work quite as well.  
  • Store these keto bread rolls in a ziplock in the freezer until you plan to serve them next. Re-heat them on a tray in the oven at 350*F until warm again or microwave for a quick snack.
  • Storing them between layers of parchment paper can also help preserve them longer.

What If I am Gluten-Intolerant or Celiac?

  • If you cannot use vital wheat gluten for this recipe, you can try substituting 1 tbsp ground psyllium husks instead (add a tiny bit more if needed if your dough is still too soft). 
  • Also increase the xanthan gum to 1 tsp rather than 3/4 tsp. 

Ingredient Links



Serving: 1keto bread roll | Fiber: 2.3g | Calories: 212kcal | Fat: 15.2g | Protein: 12.7g | Carbohydrates: 2.8g