Keto Rolls
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My fluffy pull-apart keto rolls are SO easy to make, and you can enjoy them as a dinner roll, slider, or hamburger roll! Only 2 grams of net carbs.
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.
Table of Contents
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.
Variations
- 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.
Storage instructions
To store: Leftover keto dinner rolls can be stored in the refrigerator in an airtight container for up to 1 week.
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
Keto rolls is made with low-carb, grain-free flour like almond flour or coconut flour. This keeps the carbohydrates low and the fiber content high.
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
Keto Bread Rolls
Ingredients
- 2 cups shredded cheese mozzarella or cheddar * See notes
- 1/4 cup cream cheese softened
- 1 1/2 cups almond flour
- 3 large eggs Divided ** See notes
- 1 teaspoon baking powder optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large, microwave safe bowl, add your shredded cheese and cream cheese. Microwave for 30 seconds, or until the cheeses have mostly melted. Remove from the microwave and whisk together, until smooth. Let the cheese cool for several minutes.
- When the cheese has cooled slightly, add in the almond flour and two of the eggs, and mix well, until a smooth dough remains.
- Using your hands, form 10 balls of dough. Place them on the lined tray. Whisk the remaining egg and using a pastry brush, brush the exterior of each of the rolls.
- Bake the rolls for 25 minutes, or until golden on the outside. Serve warm.
3 eggs divided? Two whole eggs in the recipe and one for the top or divide whites from yolks? And which goes in the mix, the white or the yolk? Please clarify.
No need to divide the eggs and yolks. The third egg is just the egg wash, so once its whisked, just brush over the tops of each roll.
If using the baking powder, when do you add?
Hello SC- when you add the almond flour 🙂
I tried half of the recipe twice, once using mozzarella and following the directions (but accidentally added twice the amount of baking powder) and once using mild cheddar and brushing with salted butter and garlic powder (added extra garlic powder and some salt into the dough as well). Both came out really tasty and bread-like.
You can’t taste the mozzarella in the bread – but it does seem kinda plain, so you need butter. The cheddar ones kinda came out like the rolls they have at Red Lobster which I remember being very tasty. I think next time, I will try to add some melted butter to the dough and try using sharp cheddar. Thank you for this recipe! The dough seems sticky and weird at first, but it bakes up just fine.
Thanks so much for sharing your feedback, and also sharing the tweaks you made. It is quite plain tasting, which was my goal- so you could soak up stews, soups, or pair it with fried chicken. But you can definitely amp it up more for flavor. LOVE the second version you did- I’ll try it out next time!
Will it screw up the dough you prep it the night before and refrigerate it to bake the next day?
I’ve used this recipe a lot and it’s my go-to, but I’ve never tried making it ahead of time and saving it for when I have time to bake. I don’t know if it’ll effect the texture or anything.
Hello Amber- thanks so much for making it regularly, I really appreciate it. I’ve had a few readers ask this, so I did test it the other night and honestly, I don’t recommend it. Unlike traditional yeast bread, this one just didn’t proof properly, and while they did turn out okay, they just weren’t as fluffy as I liked. I still would recommend them being baked fresh 🙂
Thanks for testing it out for us Armen, even my non-keto people love them. I’ve never tried a recipe from your site that was bad, unless I messed it up lol. You’re my go-to site when I’m looking for low carb recipes. Keep up the good work!
Amber, you are wonderful. Of course- if there are any tests or queries you have, just let me know and I can test or troubleshoot. I appreciate your kind words and am so thankful for you using my site for recipes!
I just want to eat right, getting older. Don’t want to eat carbs anymore.
Hi Barbara- we have lots of low carb recipes here, so I hope you’ll find some that you can enjoy. Please reach out if I can help you with finding some recipes you may like.
Hi Liew,
I am starting a GF, low carb, Keto diet.
Anything that will work would be great.
Thanks
Hi Rick- hope the new diet journey is going well. These low carb rolls are a great recipe to start with, and they do satisfy the bread cravings. Let me know if there’s anything in particular you’d like me to direct you to- I have so many low carb recipes!
Worked out beautifully. I always keep a batch in the freezer for quick sides!
That sounds fantastic, Teesha- Love the idea to reheat them when the cravings strike!
These have the fluffiest bread texture of any keto fat head dough I’ve tried. Delicious!
Thank you so much, Mel- I appreciate it!
Another way to melt the cheeses without the difficult stove pot clean-up, is to put Parchment paper on a baking pan then spread the cheese out & put it in the oven on a low temperature like 200°. I’ve done this before & it works well, you just have to keep an eye on it the entire time, maybe stir it around a little to make sure it’s melting evenly.
Thanks for that great tip, Lisa!!
May I use Coconut flour instead of almond flour?
Hi Amparo- that won’t work, sorry! Only almond flour will yield the fluffy and tender rolls. Coconut flour would need the liquid ratios completely different 🙂
Hello! Has anyone ever tried these with non-dairy options for the cheese and cream cheese?
Hi Lori- I can’t say I have or another my readers have- If you try it out, I’d love it if you share your results 🙂
I don’t have a microwave and no non-stick pans so cleanup wasn’t always fun. Instead of melting the cheese I mixed it in, cut the cream cheese in small pieces (like you’d cut butter to incorporate in dough), used 3 eggs, and got decent rolls from that. I added a clove of chopped garlic and Italian seasonings and had a nice cheesy Italian bread. Or everything bagel seasoning works too.
These are tasty!
Our dough was really sticky though, are the amounts accurate or do we need more flour?
Hi! Because this fathead style dough, it won’t feel like traditional bread dough. A little stickiness is expected. Avoid adding extra flour or the rolls may turn out dense.
The best