Keto Rolls

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5 from 1902 votes
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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.

keto rolls

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto rolls
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. What to serve with this recipe
  8. Keto Bread Rolls (Recipe Card)

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. 

keto bread rolls

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. 

keto bread rolls

Frequently asked questions

What’s the difference between keto rolls and regular rolls?

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 rolls

Keto Bread Rolls

5 from 1902 votes
My fluffy pull-apart keto rolls are SO easy to make, and you can enjoy them as a dinner roll, slider, or hamburger bun! Only 2 grams of net carbs. 
Servings: 10 Servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

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.

Notes

* 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 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.

Nutrition

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

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.

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  1. 5 stars
    I am fairly new to the keto lifestyle, and I am missing bread so much! These are so good! I would eat them even I weren’t doing Keto. I am so very thankful to have found this recipe. And it’s so easy too!

  2. We know it’s 2 eggs for the dough and 1 for the brushi m g but are you supposed to separate the yolk from the white?

  3. From the appearance of the rolls, I am assuming you should use two eggs for making the rolls batter/dough, and brush the rolls with the egg white from one egg.

  4. Is there a different flour that could be used, my husband is allergic to almonds…I know coconut flour is more dense…so not sure if that could be a good substitute.

  5. Will you Please specify . Is there a need to separate the eggs? You keep copying and pasting your answer. If you simply say Do not separate the eggs, it would be extremely helpful.
    Thanks!
    I can’t wait to make these

  6. I understood him to mean 2 whole eggs in the dough, 1 whole egg, yolk and white whisked together for the brush. Have a keto biscuit recipe that uses just whites. I use the yolks for custard.

  7. New to Keto, thanks so much for your delicious and easy to follow recipe. I added some grated parmesan after brushing the egg. They came out delicious. Looking forward to trying more of your recipes.

  8. New to keto…really appreciate your delicious and easy to follow recipe. Looking forward to trying some more of your recipes soon. I sprinkled a little salt and some grated parmesan cheese over the dough balls after brushing on the egg. Came out great!

  9. I am a little confused about the eggs. It says to separate them (3) which I am taking that as separate yolk from white. Then add 2 eggs to the batter and use (1) for the top. So am I putting (2) yolks in the batter? The separated whites (3) get brushed on the top?