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.
Delicious and easy!!
Thank you so much for this and all your recipes!! I just adore you! 😍
I love your recipes they are the closest to the regular recipes that I have made. THANKS keep it up
Hi can I mix the recipe in a food processor thanks
I don’t see why not!
Is there any sub for almond flour? Allergic 🥺
sunflower seed flour works!
How many degrees to bake it ?
Hi Angela- It’s the first step 🙂 350°F.
So fluffy and good.
I made them and followed the recipe to the letter but unfortunately it was too wet…..I’ll try with one egg in the future.
Sorry it didn’t work for you Katie Lee- did you add the cheese mixture when it was still warm? That’s a common culprit for a super wet dough. It will be sticky, but not wet. Removing an egg will result in dense rolls.
Absolutely lovely just what I’ve been looking for !
For me they are messy to make and I’ve had to double the ingredients to make 8 medium size rolls. I much prefer them than ordinary bread or rolls though and will continue to make them.
I lightly oiled my hands throughout the ‘rolling into balls’ step and it helped with the messiness I think you’re referring to!
Surprised that the texture is very much like normal bread. I did not use mozzarella cheese this time, but will in the future.
It’s hard to find keto recipes for bread that come close to the flour and yeast breads I love. This is the best keto roll recipe yet!!
Thanks so much, Sandie- I appreciate it!
Easy and my husband loves them. He is diabetic and I am always trying keto bread recipes to satisfy his bread cravings. This one is a keeper. And I did add the baking powder.
Great to hear that, Claire!
What can we substitute for cheese to make a dairy free version?
You could experiment with dairy free cheese and see.
they are very good
I made these today and my husband can’t stop praising them! I am not much of a bread person, but he found it hard to give it up! Thank you for sharing your recipe!
You are welcome, Michele!
These are so yummy.
Thanks for the review, Keisha!
i can tell you i will DEF. make these again to freeze and even want to gift a batch to help people see that keto ‘bread’ products can taste good.
i made sliders with organic/nitrate free hot dog, melted cheese and garlic mustard aioli and it was delicious! put them in my thai coconut chicken dish and it soaked up the sauce and was delicious! they’re neutral of enough flavor that they soak up whatever flavor is stronger and give you a hint of savory but tasty enough on their own to be eaten with nothing on them. they are dense when cold (like a biscuit) but i’m guilty of eating them right out of the fridge when i’m hungry and they still taste good. i’m usually one to put ghee on anything bread so that’s a testimony. big mans world suceeds again with this recipe!
BEST KETO RECIPE SITE OUT THERE HANDS DOWN. SOOOO DELICIOUS!!!!
My grandson and I just made these. They are delicious and so easy to make. Thank you very much for the recipe.
These are delicious! They seem more like cheesy biscuits to me, but dang they’re wonderful!