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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.
Do I mix tgis in the food processor or kitchen aid mixer?
Both work!
Tried this recipe a couple of weeks ago, and we all thought these rolls were delish and so close to real, unhealthy buns! Am doubling the recipe later today, and plan to use Arman’s suggestion of painting the tops w/ garlic butter. Will serve w/ my vegan sweet potato chili. It’s simple to make; my only problem was the dough turning out too sticky to roll into balls (Hawaii temps are warm now). So, I simply made ‘drop’ rolls, just as good. Was too scared to add a bit more almond flour to thicken dough-may test it out next time. Awesome, simple recipe-thanks, Arman!
Do these rolls freeze, then thaw well?
They do!
Hi Just wondering would this recipe work with say mascarpone or feta in place of mozarella?
Not that I’ve tried
I think he means you have 3 whole eggs. Crack 2 whole eggs to go in the dough and then crack 1 whole egg to be used for brushing on the dough. There is no separating of egg whites or yolks. Hope this helps y’all!
The rolls taste delicious but making 5 rolls as opposed to 10. The 10 roll method has the rolls being much too small.
This recipe would be better if we rolled 5 pieces instead of 8 or 10. If you do 8 or 10 the rolls come out very small.
Oh Wow!!These tasted AMAZING. Just like real rolls. I am so grateful for your recipes, Arman. They are so awesome!
-Cara
I made garlic bread using this recipe last night, I added 2 teaspoons of garlic purée to the mixture and shaped it like a garlic bread, tasted lovely 👍
I see lots of comments about the eggs. My experience is that using beaten whole eggs will give color and sheen to a bread. Egg yolk provides rich color, browning easily in the oven. Egg white provides a nice sheen. I think this author means to use 2 whole beaten eggs in the bread and one whole beaten egg for the brush. Please correct me if I’m wrong. 🙂
Thank you so much for this board.My husband loves the name of your board,he’s actually going to try keto.
I don’t understand the egg part… just kidding. What I don’t understand is why people kept posting about the eggs!! Love your recipes! Thank you for sharing!
Yummy! I used the Costco shredded mexican cheese and it came out like cheese bread- delish! Good recipe!
Not trying that till you show us the inside… : )
Absolutely amazing-our favorite is with asiago or cheddar cheese-better than Red Lobster’s biscuits!