These low carb and keto-friendly bread rolls are soft, fluffy and cheesy. They are made with just 4 ingredients. They are great as dinner rolls or they can be used for small sandwiches or sliders.
These bread rolls bake up so fluffy and soft. They do have a texture and crumb similar to regular bread. I enjoy eating them warm with a little bit of spread but they can also be used for sandwiches and more.
Ingredients
- Mozzarella cheese
- Cottage cheese
- Superfine almond flour
- Eggs
Mozzarella cheese: These rolls use pre-shredded low moisture mozzarella cheese. Make sure to use low moisture part skim pre-shredded mozzarella and not fresh mozzarella which is too wet.
Cottage cheese: Small curds 4% cottage cheese is added to this bread to make it extra moist, soft and cheesy.
Superfine almond flour: Superfine blanched almond flour is used to create the soft crumb for these bread rolls.
Eggs: Eggs are used to help the bread texture and help the bread rolls rise.
How to Make Keto Bread Rolls
- The mozzarella and cottage cheese are first melted together until smooth.
- The almond flour is then mixed into the dough.
- Finally, the eggs are mixed in.
- The rolls are shaped into round balls and brushed with egg wash. They are then baked until golden and done.
Bread Texture
These bread rolls are soft and do have a similar texture to traditional bread. They also have a nice cheesy flavor to them from the mozzarella and cottage cheese. The bread is softest when served warm.
Expert Tips
- Make sure to use pre-shredded mozzarella cheese and not fresh mozzarella cheese which is too wet for this recipe.
- These bread rolls are best enjoyed warm. I recommend reheating them if needed before serving.
More Low Carb Bread Recipes
- 4 Ingredient Keto Bread
- 3 Ingredient Cottage Cheese Bread Buns
- 2 Ingredient Cottage Cheese Flatbread
4 Ingredient Keto Bread Rolls
Ingredients
- 3 cups (339 g) pre-shredded low moisture part skim mozzarella cheese
- 6 tbsp (75 g) small curds 4% cottage cheese
- 2 1/4 cups (228 g) superfine blanched almond flour
- 4 large eggs divided
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- In a microwave-safe bowl, combine the mozzarella and cottage cheese. Microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted and smooth. Alternatively, melt on the stovetop over low heat.
- Stir the almond flour into the melted cheese mixture until mostly combined. It’s best to use your hands to squeeze and knead to get it incorporated. If you are using your hands, I recommend wearing food safe gloves because the cheese mixture is quite warm.
- Allow the mixture to cool until it is no longer hot and then add 3 eggs (reserving the final egg for egg wash) and mix well until a cohesive dough forms. Again, this works best using your hands to help squeeze and knead. It will seem like the eggs don’t want to be incorporated into the dough but just keep kneading and trust the process. The end result should be a uniform dough.
- Scoop 1/4 cup dough and roll into a smooth ball. Repeat with the remaining dough. Place the balls on the prepared baking sheet, spacing them about 1.5 to 2 inches apart.
- Whisk the remaining egg in a small bowl and brush the surface of the rolls with egg wash.
- Bake rolls for 20–25 minutes, or until the rolls are golden brown. When you apply light pressure to the surface of the rolls, they should also bounce back.
- Let the rolls cool slightly before serving. These rolls are best served warm while the rolls are very soft. The texture becomes more dense when cooled so I recommend reheating before serving if the rolls have fully cooled. Store any leftover rolls in an airtight container in the fridge or freezer.
Notes
- Make sure to use pre-shredded low moisture part skim mozzarella cheese. The dough will not come together with regular mozzarella cheese.
- I used Kirkland superfine blanched almond flour.*
- The recipe works best with 4% small curds cottage cheese. Small curds will melt easier and 4% has less moisture than low fat cottage cheese. I used Whole Foods cottage cheese.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition only includes 3 eggs because the other egg is used for egg wash and not the full amount is used.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
