Keto Rolls


5 from 1330 votes
Jump to RecipeRate

These keto rolls are so soft, doughy, and fluffy, you won’t believe they are low carb! Made with just 4 ingredients, they are perfect as a warm dinner roll or even a slider! 2 grams net carbs per serving.

keto rolls

Keto Rolls

When it comes to homemade keto bread, my favorite recipes to make are naan, tortillas, and these keto rolls. 

It’s no secret that when I’m craving comfort foods, I gravitate towards carbs. Before following a low carb diet, my comfort foods of choice would always be some kind of bread. There was nothing better than a white fluffy and soft bread roll, that I’d slather in butter or jelly and shove in my face. 

When I first went keto, recreating my comfort foods was one of the first things I did. My comfort food cravings never go away, so I needed a suitable alternative. I experimented like crazy and came up with a few fantastic options. While I tend to satisfy my cravings with a slice of pizza or a soft pretzel, my all time favorite is bread rolls.  

I’ve been meaning to share a keto rolls recipe for quite some time. They’ve been my go-to for years now, and I can’t believe how much they taste like actual bread rolls. It’s so easy to make, and you only need 4 simple ingredients and just one bowl.

No grains and no yeast are needed, but you’d never tell. The texture is soft and fluffy on the inside, tender on the outside. They taste like any good bread roll, without any cheesy or almond flavor.

I had some friends over for a big dinner party for Thanksgiving and served them these rolls as an appetizer and NO ONE believed me when I said they were low carb- They thought they were bakery style dinner rolls!

How do you make keto bread rolls? 

The Ingredients

  • Almond flourBlanched almond flour or superfine almond flour. Avoid using almond meal, or the rolls will not be fluffy. 
  • Shredded cheese– Low moisture mozzarella cheese is best, but you can also use cheddar cheese. I prefer mozzarella as it is very mild flavored and once made into rolls, has a very mild flavor. 
  • Cream cheese– Full fat and softened cream cheese. Dairy free cream cheese can also be used. 
  • Eggs- Room temperature eggs. These will be used in the dough and also brush the tops of them with, to give them the lovely shine. 
  • Baking powder– Optional, gives it some rise and fluffiness.

The Instructions

Start by adding your shredded cheese and cream cheese into a microwave safe bowl. Microwave it for around 30 seconds, until the cheese is mostly melted. Whisk the two kinds of cheese together, until smooth. Let the mixture cool slightly, adding in the almond flour and eggs. Mix well, until a smooth dough remains. 

Now, using your hands, form 8 balls and place them on a lined baking tray. Lightly brush the exterior of each of the rolls with the whisked egg. Bake the rolls for 23-25 minutes, or until golden brown. Remove from the oven and serve immediately. 

keto bread rolls

Tips to make the best keto dinner rolls

  • These rolls must be enjoyed warm. If they are room temperature or even chilled, they will be dense and sturdy. 
  • Be sure your cheese mixture isn’t hot when adding the eggs in, otherwise they will begin to cook. 
  • For mini burgers, you can use these rolls as a substitute for slider buns. 
  • If you’d like garlic dinner rolls, brush the tops of the uncooked rolls with melted butter mixed with minced garlic. 

Storing and freezing almond flour rolls

  • To store: Leftover rolls can be stored in the refrigerator, covered, 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. 
  • Reheating: You must reheat the rolls, as they are too dense at room temperature/cooled. Either microwave for 30 seconds or place them in a preheated oven until warm.

keto bread rolls

More keto bread recipes to try

keto rolls

Keto Bread Rolls

5 from 1330 votes
This keto rolls are such a soft, fluffy, and tender bread, you won't believe they are low carb! Made with just 4 ingredients, they take minutes to make!
Servings: 10 Servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes


  • 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


  • 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.


* Low moisture mozzarella cheese is best, as it has minimal flavor. 
** 2 eggs will be used for the dough, 1 egg for the egg wash on top. 
TO STORE: Leftover rolls can be stored in the refrigerator, covered, 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: You must reheat the rolls, as they are too dense at room temperature/cooled. Either microwave for 30 seconds or place them in a preheated oven until warm.


Serving: 1servingCalories: 203kcalCarbohydrates: 5gProtein: 11gFat: 17gSodium: 222mgPotassium: 46mgFiber: 2gVitamin A: 309IUCalcium: 186mgIron: 1mgNET CARBS: 3g
Course: Appetizer
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Thank you Arman. Your pics have to be the best I’ve ever seen-just perfect.
    I don’t have a microwave-would you have/provide the instructions to use the stovetop/oven?

    Many thanks

    1. 5 stars
      Oh my goodness! Best rolls ever! I absolutely love baking/cooking and recently switched to full keto. I’ve tried many different recipes from keto books to websites etc and Arman is the best! Every recipe I make turns out the best and matches the pictures to a T. I can’t wait to try the rutabaga mashed potatoes! You’ve made my whole house hold so much healthier and it feels like we’re cheating all the time but losing pounds 😁 thank you!

    1. 5 stars
      Made it and it came out amazing. Thanks so much for this recipe. Even my grand babies liked it.

      1. 5 stars
        Not doing Keto, but I make this recipe about once a week and love it. A few tips/observations:
        One recipe will make about 4 big sized rolls for burgers/sandwiches. With my stove, it adds about 5 extra minutes to the cooking time.
        If you use a scale to weigh the cream cheese (you’ll need 2 oz) you won’t have the bother of scraping cream cheese out of a tiny measuring cup. I find no difference when I substitute low fat cream cheese.
        The rolls are fine without the egg wash, but if you want the egg wash shine, or want to top with poppy or sesame seeds, separate the third egg and use only the white portion for the wash. Save the yolk and any remaining egg white to add into tomorrow’s scrambled eggs.
        If you have any dry yeast past its prime, add 1 TBSP into the mix. It gives the rolls a wonderful bready fragrance.
        Try adding 1 TBSP fresh or dried rosemary.

  2. 5 stars
    Great idea. One problem,I live in Qld. Australia and csnnot buy Almond Flour or Blsnched either. I can only purchase Almond Meal.

  3. The recipe says 3 large eggs separated.
    That means separate the yolks and whites. But you don’t say what to do with the yolks/whites. I think that’s what she’s asking.

  4. 4 ingredient keto bread rolls
    When I see seperate eggs, that means seperate the white from the yolk. I am guessing you mean use one egg at a time, since there is no mention of using either part of the eggs as a seperate ingredient. Please correct me if I am wrong

  5. The egg part is confusing me..
    It says seperate 3 are you only adding the yolk or the whites? Or is it using all of the egg and saving the white if one egg to brush with?