400 g (3 1/4 cups) almond flour
50 g (1/4 cup) erythritol (or your preferred keto-friendly sweetener)
5 g (1 tsp) salt
7g dry yeast
250 ml (1 cup) lukewarm almond milk
1 large egg
55 g (1/4 cup) butter
8 g (1 tbsp) minced garlic
8 g (1 tbsp) minced garlic
1 g (2 tsp) dried parsley
55 g 1/3 cup salted butter, melted

In a bowl mix almond flour, erythritol, salt, and instant yeast.
Pour in milk and add an egg.
Knead the dough with a mixer for 5 minutes. Cover
with a kitchen cloth and let sit for 20 minutes.
Add softened butter and garlic and continue to knead
until you obtain an elastic dough.
Transfer the dough into a bowl greased with oil,
cover, and let rise in a warm place for 1 hour or until
doubled in size.
Transfer the dough onto a working surface, shape it
into a square and divide it into 25 pieces. Roll each
piece into a ball, cover, and let rest for 15 minutes.
Degas the dough ball a bit more by tucking in the
edges and arranging them into a greased baking pan.
Cover and let rise for 30 minutes more.
Meanwhile, prepare garlic butter: In a bowl combine
minced garlic, dried parsley, and melted butter, mix
Brush the top of the risen rolls with garlic butter and
bake in the preheated to 180C/350F for 15-17
When the rolls are still warm, brush some more
garlic butter on top.
Enjoy your Homemade garlic dinner rolls.