How To Make Perfect Crusty Low Carb Dinner Rolls (No Yeast)

How To Make Perfect Crusty Low Carb Dinner Rolls (No Yeast)

A perfect dinner roll is always a great addition to a great meal. However finding the perfect low carb dinner roll can be a bit of a challenge. Some recipes are too flat, some are too dry and some just taste awful.

This recipe creates dinner rolls that are light, fluffy and delicious. Besides being low carb these rolls are also keto friendly, diabetic friendly and have a gluten free option

No Need For Yeast

One of my favorite aspects of this recipe is that it contains no yeast. Therefore because it contains no yeast this means no kneading and no rising time. Because there is no kneading and no rising needed these rolls are ready to eat in under thirty minutes.

How To Have Fluffy Dinner Rolls Without Yeast

You might think because this recipe doesn’t have yeast that the rolls will turn out flat and dense. Don’t worry there are ways to get light fluffy rolls without using yeast.

For the rising agent in this recipe we use a combination of baking powder and cream of tartar. The cream of tartar reacts with the baking soda in the baking powder and causes the gases to be released which causes the dough to expand. Which in turn creates a light fluffy dinner roll.

The Use Of Sour Cream

One ingredient you will see in this recipe that might seem strange is sour cream. Sour cream makes all the difference in this recipe. The thick creamy texture of sour creamy causes the dough to be moist and creamy which creates a moist and creamy dinner roll.

The texture of sour cream is what makes or breaks this recipe for this recipe it can not be omitted or substituted.

Gluten Free Option

The main recipe for these dinner rolls calls for vital wheat gluten however it is possible to make this recipe without gluten.

If you wanting a gluten free dinner roll all you need to do is substitute the vital wheat gluten for the same amount of almond flour or low carb flour of your choice then add one and a half teaspoons of xanthan gum. Do not forget the xanthan gum that is your binding agent. Without it your dinner roll will fall apart.

Tapioca Flour

Tapioca flour is not a low carb flour. I use it because my husband is diabetic but I am hypoglycemic so I need a little bit of carbs. However if you are keto or counting the carbs the tapioca flour can be substitutes for any low carb flour such as seed flour, more almond flour or whatever low carb flour you prefer.

Why Use Sweetener

In this recipe you’ll notice that I use a teaspoon of monkfruit sweetener. This isn’t a must nor does it make the rolls sweet. The sweetener is there to help enhance the flavor of the dough. If it’s left out the dough won’t be quite as flavorful.


This recipe is pretty basic. All that’s needed is almond flour, vital wheat gluten (optional), xanthan gum (if going gluten free), tapioca flour, baking powder, cream of tartar, salt, monkfruit sweetener, sour cream, and oil

The Making Process

The making of these dinner rolls is so easy. Simply whisk the dry ingredients together, beat the wet ingredients together, combine the dry and wet ingredients. Shape the dough and bake.

If you wanted to make these rolls even more flavorful just add a couple teaspoons of garlic powder, onion powder or dry seasonings. Don’t be afraid to be creative.

Perfect Crusty Low Carb Dinner Rolls (No Yeast)

This recipe is designed to teach everyone how to make low carb crusty dinner rolls without yeast. They are low carb. diabetic friendly and keto friendly
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Course: Side Dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 20 rolls
Calories: 147kcal


  • 1 cup almond flour
  • 1 cup vital wheat gluten see notes for gluten free
  • 1 cup tapioca flour or gluten free flour of choice
  • 1 TBS baking powder
  • 1 tsp salt
  • 1 tsp cream of tartar
  • 1 tsp monkfruit sweetener, optional
  • 1 cup sour cream
  • 1/2 cup oil


  • Preheat oven to 350 degrees. Line 9×13 cake pan or a 12 cup muffin pan
  • In a medium mixing bowl whisk together almond flour, vital wheat gluten, tapioca flour, baking powder, salt, cream of tartar and monkfruit sweetener until fully combined
  • In a large mixer bowl combine sour cream and oil. Beat on low 30 seconds or until fully combined
  • Add dry ingredients to wet ingredients and beat on low 30 seconds more or until no dry ingredients are left in the bowl.
  • Use an ice cream scoop or a 1/4 cup measuring cup scoop dough out onto prepared baking sheet or muffin pan.
  • Roll each scoop into a tight smooth ball and bake 15-20 minutes or until golden.
  • Cool on pan for 3-5 minutes or until cool enough to handle. Serve warm with butter.


FOR GLUTEN FREE: Substitute vital wheat gluten for almond flour + 1 1/2 tsp xanthan gum


Serving: 1roll | Calories: 147kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.07g | Cholesterol: 6mg | Sodium: 194mg | Potassium: 77mg | Fiber: 0.7g | Sugar: 0.5g | Vitamin A: 13IU | Vitamin C: 0.09mg | Calcium: 73mg | Iron: 1mg

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