Looking for more keto bread recipes? Try my classic keto bread, keto buns, keto cheese bread, or keto bagels next. My family has come to expect rolls with dinner, and just because I’m watching my carbs doesn’t mean I will disappoint. For this recipe, I started with my foolproof fathead dough. A handful of melted cheese helps give the dough elasticity, while the egg adds essential moisture. Then, they’re quickly baked until the exterior is golden brown and the center remains light, fluffy, and soft.
Why I love this recipe
Low-carb and gluten-free. That’s two birds with one stone if you ask me. No yeast. Which means no kneading and no waiting for the dough to rise. Heck, you don’t even need a hand mixer. Versatile. Make the rolls bigger and turn them into slider buns or full on hamburger buns. 4 key ingredients. All you need is almond flour, cheese, eggs, and some optional baking powder. Perfect taste and texture. So long as they’re served warm, you’ll be rewarded with rolls that are firm out the inside yet pillowy soft in the center.
Ingredients needed
Almond flour. Definitely use blanched almond flour for this recipe, as almond meal will make the rolls too dense and crumbly. Shredded cheese. For any keto dough, I prefer using low-moisture mozzarella cheese because of its mild flavor and stretchy consistency. For more cheesy biscuits, use cheddar cheese. Cream cheese. Use full-fat, softened cream cheese. Eggs. Preferably room temperature eggs. These will be used both in the dough and to brush on top of the rolls to give them a shine. Baking powder. Optional, it gives it some rise and fluffiness.
How to make keto rolls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven and line a baking sheet with parchment paper. Step 2- Melt the cheese. In a microwave-safe bowl, microwave both cheeses until the mozzarella is mostly melted. Whisk until smooth, then let it cool briefly. Step 3- Finish the dough. Stir flour and two eggs into the mixture until a smooth dough forms. Step- 4- Shape and bake. Form 10 dough balls and place them on the sheet pan. Brush the tops with the remaining egg. Bake them until the tops are golden, then serve warm.
Arman’s recipe tips
Make sure the cheese is properly cooled. Otherwise, you’ll scramble the eggs. Cover the rolls with foil. As you’re baking, check to make sure the rolls aren’t browning too quickly. If they’re quite brown at the 15-minute mark, lightly tent them in foil for the remaining bake time. Serve them fresh! For better or worse, these rolls are best enjoyed fresh out of the oven. If they’re served at room temperature or chilled, they’ll become dense and sturdy.
Storage instructions
To store: Leftover keto dinner rolls can be stored in the refrigerator in an airtight container for up to 1 week.
Make garlic butter rolls. Brush the tops with a mix of melted butter and minced garlic. Or make sesame seed rolls. Right before baking, gently press sesame seeds (or poppy seeds) into the dough. Add a pinch of salt to enhance the flavor of the rolls.
To freeze: Place the cooled rolls in a ziplock bag and store them in the freezer for up to 6 months. Thaw completely before reheating. To reheat: Microwave the rolls for 30 seconds or bake in the oven until warm.
Frequently asked questions
What to serve with this recipe
Keto shepherd’s pie Keto chicken casserole Keto beef stew Keto chicken soup Or any of my keto dinner ideas
