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.
Love these! Made them larger and used as hamburger buns!
These are beautiful, browned, soft, delicious rolly rolls. They are almost as fluffy as bread, when they are right out of the oven. Slather with butter, dip into sauce or soup, and love your life choices. Will definitely make again! Thanks!
love this, without the cream cheese, this also makes a good pizza dough.
It sure does, Barb- I’m so intrigued that you made this without cream cheese- did you use sour cream or another thick yogurt-like ingredient?
Great, easy, healthy roll recipe = love it!
Excited to try these this evening but what about the baking powder? I seen it in the ingredient list but not the steps~tnx
Hi Debbie- apologies for the oversight, I’ve fixed the recipe card 🙂
Delicious and easy to make
I was skeptical but they turned out very good. In order to make slider size, you really need to make 8 rather than ten. Be sure to wet your hands with water as you shape them. I sprinkled them with a little sea salt before baking. Bottom line, I’ll make them again and share the recipe with friends who are skeptical of low-carb/ keto.
These are the best. I tried it both ways, adding some activated yeast & without. It didn’t make a difference in the rise but oh my gosh it actually tastes like real yeast bread which I miss more than anything. Thanks for another great recipe!
Thanks so much, C- Love the addition of yeast 🙂
Very good! I don’t think I mixed them enough, after cooking some of the cheese was oozing, but still delicious. They taste similar to Red Lobsters cheesy biscuits. I’ll make these again. Thank you Arman!
I must be doing something wrong… mine are not fluffy at all. They taste great but super flat. Is it because I substituted yogurt for the cream cheese?
Hi Nanci- I’m not surprised your rolls turned out flat- it is because of the yogurt. Yogurt has significantly more moisture than cream cheese, which will loosen the dough but bake it up to be more chewy/gummy/and flat. This is why I don’t recommend alternatives to the cream cheese unless I’ve specifically tested it 🙂
Can you make this with plant based products, like cashew cheese and cashew cream cheese?
Hi Theresa- I haven’t tried it myself. If you’d like to experiment and see, please feel free to do so. Would love to hear if it works out!
I used coconut flour instead of almond flour and followed the recipe to a T. They cooked but did not rise one bit. I was told I could replace the almond flour with the coconut flour. I’m so disappointed.
Hi Brenda- I’m not sure who told you to replace almond flour with coconut flour, but I never recommend this for any of my recipes that call for almond flour. Coconut flour is not an equal swap, and is famous for being super absorbent, and soaks up liquid. I’m not surprised these rolls didn’t work out. If I’ve tired it in any of my recipes, I will explicitely state it 🙂
HI
Can I use almond meal on this recipe?
Thanks
Hi Victoria- yes, you can. The dough will be a little more dense and won’t look smooth and uniform. It will still be edible though 🙂
I love how fluffy these rolls are when warm- make it every time we enjoy a roast!
Thanks for the lovely feedback and star rating, Carla- glad you enjoyed these rolls 🙂
So I tried cloud bread and I thought it was gross because of the egg yolk taste so that batch the dog loved anyhow so I found these rolls n they looked so delicious. I just pulled them out the oven and have already devoured 2 of them thankyou for this great recipe mine look like biscuits instead of rolls but they are awesome.
Yay!!!
Thank GOODNESS for these rolls. They are a game changer.
Love to hear that, Joeliene- so glad you enjoyed this recipe!
My favorite keto rolls recipe!!!
Hello! This sounds great – I can’t wait to make. Do you have any idea of the weight of the almond flour in this recipe versus the quantity? I find the different brands vary a lot. Thank you!
Trish