Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • Sesame seeds or poppy seeds for topping (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs. Add melted butter and apple cider vinegar to the eggs, and mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Let it sit for a couple of minutes to allow the coconut flour to absorb the liquids.
  5. Divide the dough into 8 portions and shape them into rounds. Place each round in a muffin cup.
  6. Optionally, sprinkle sesame seeds or poppy seeds on top of each roll.
  7. Bake in the preheated oven for 15-20 minutes or until the rolls are golden brown and firm to the touch.
  8. Remove from the oven and let the rolls cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve the keto dinner rolls warm with butter or your favorite low-carb spread.