Kirbie's Cravings

Keto Bread Rolls

Fluffy bread rolls that are keto, low carb, and gluten free. These savory soft rolls can be eaten by themselves or used for sliders and sandwiches.

photo of keto bread rolls on a baking rack
These bread rolls start with a variation on the popular Fathead dough recipe. But instead of making a pizza, breadsticks or bagels, I turned the dough into these fluffy bread rolls.
close-up photo of keto bread rolls on a baking rack

What is Fathead Dough?

Fathead dough is a low carb/keto dough that is made out of cream cheese, mozzarella cheese, eggs and a flour substitute. It started out as a pizza crust recipe published by Tom Naughton while he was creating the movie Fat Head. The recipe became an internet viral sensation and has since been adapted and modified for recipes beyond pizza crust, such as breadsticks, garlic bread rolls and bagels.

Texture of the Bread Rolls

This bread does not taste exactly like regular yeast bread. Keep in mind it is a bread made almost entirely out of cheese and almond flour. However, it is fluffy like bread rolls and it is sturdy enough to be used for sandwiches and sliders.

Ingredients for Keto Bread Rolls

There are only a handful of ingredients for this recipe and each of them is important to the final product.

Cream Cheese

Use a full-fat cream cheese. The cream cheese melts with the mozzarella and helps to create a spreadable, elastic dough.

Mozzarella Cheese

Use a low moisture part skim mozzarella. This will prevent the dough from being too wet. It’s also best to use part skim because there is already a lot of fat going into this recipe and you don’t want the rolls to be oily.

Almond Flour

Use super fine almond flour. The super fine texture mimics regular flour better and will prevent any grittiness.

Coconut Flour

This recipe uses a combination of coconut flour and almond flour to replace regular wheat flour. Each one works differently so do not substitute one for the other. Coconut flour is highly absorbent. The few tablespoons added to this recipe will prevent the dough from being too wet and will also give the rolls a fluffier texture.

Baking Powder

Use an aluminum free baking powder. The recipe does use a little more baking powder than I normally use to help the bread rise. You should not taste the baking powder though and using aluminum free will help make ensure that.

Eggs

The eggs act as the binding agent and create the structure for the bread.

How to Make Keto Bread Rolls Dough

  • First, the cheeses are melted together. The appearance will look like a dough.
    overhead photo of the cheeses combined in a bowl
  • The cheese dough is then blended with the eggs, flours and baking powder. The best method for blending the dough is with a food processor. It is quick, easy and produces a very uniform and smooth dough. You can also roll the dough by hand or with a mixer but it will take more effort and time.
    photo of the dough on a piece of plastic wrap
  • The dough is then divided into 8 equal parts and rolled out into smooth balls.
    photo of a the dough balls on a baking sheet

Adding an Egg Wash Finish

Before the rolls go in to bake, I added an egg wash finish. The egg wash finish helps the exterior of the breads develop more color and gives them a little sheen.

Reheating Tips for the Bread Rolls

These bread rolls should be eaten hot. When they cool down, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or oven.

Topping Ideas

I left the bread rolls plain other than the egg wash finish. However, you can also add toppings like sesame seeds, everything bagel seasoning, parmesan cheese. You can also brush the tops with melted butter right before serving.
overhead photo of keto bread rolls on a baking rack
Recipe now updated with video!


keto bread rolls

Keto Bread Rolls

Servings: 8 rolls
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Course: Side Dish
Cuisine: American
These fluffy bread rolls are made with fathead dough. They are gluten free, low carb and keto friendly. 
4.89 from 34 votes

Ingredients

  • 1 1/2 cups part skim low moisture shredded mozzarella cheese
  • 2 oz full fat cream cheese
  • 1 1/3 cups super fine almond flour*
  • 2 tbsp coconut flour
  • 1 1/2 tbsp aluminum free double acting baking powder
  • 3 large eggs one egg is reserved for egg wash

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a small bowl, whisk together almond flour, coconut flour and baking powder. Set aside.
  • Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and making a mess in your microwave). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform and resembles a dough in appearance (see photo for reference). This should only take around 1 minute total cooking time. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheeses over the stove in a double boiler.
  • Allow cheese dough to cool slightly (only a few minutes) so that it is still warm to the touch but not too hot. If the cheese is too hot it will cook the eggs. But don't let the cheese cool down completely because then it will turn hard and you will not be able to blend it with the other dough ingredients. 
  • Add cheese, 2 eggs (remember the third egg is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
  • Scoop out dough with a spatula and place onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough between your palms until it forms a smooth round ball. Place dough balls onto baking sheet, spaced 2 inches apart.
  • Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash. 
  • Bake rolls for about 21-23 minutes in the middle rack of your oven, or until rolls are golden brown. Rolls are best eaten hot.

Video

Notes

  • These bread rolls should be eaten hot. When they cool down, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or oven.
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Nutrition

Serving: 1roll, Calories: 216kcal, Carbohydrates: 6g, Protein: 11g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 82mg, Sodium: 183mg, Potassium: 277mg, Fiber: 2g, Sugar: 1g, NET CARBS: 4g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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124 comments on “Keto Bread Rolls”

  1. Do they need to be refrigerated after baking.

  2. Two thumbs up!???? Made these for dinner tonight. They were soooo GOOD! The closest thing to real bread I’ve tasted since eating low-carb.

  3. I have never had full success with Keto/Paleo recipes with Almond and Coconut flours but this seemed to be a bit better. My first attempt I used a Thermomix for the dough and the rolls turned out well. My second attempt I just used my hand to knead the dough and the rolls came out more like cookies. Exactly the same recipe/amounts etc. However they were tasty and went with my keto soups perfectly. I will persist.

    • This recipe definitely works better if you have a food processor or mixer to mix it with. I’m glad you got it to work with one of your attempts

  4. These were so simple to made and so delicious!

  5. We love this recipe! The bread rolls have nice texture that is very similar to regular bread. It has that cheesy taste that we like. I also add bit of garlic for a more savory taste that is good with ham or bacon. ?

  6. OMG, soooo good and it tasted very much like a drop biscuit!  Amazing!

  7. Cooked some of these last night – the best Keto bread recipe Ive used!  Thanks so much for sharing!

  8. Fantastic recipe, thank you so much for sharing.

  9. Would these work making them stuffed (i.e. like a kolache)?

  10. Hi love these but miss the yeast roll taste. Have you ever added in a teaspoon of active yeast. Just for flavor. wondering how it would affect it.

  11. Why everytime I make this they come out flat. They don’t rise. They taste good just don’t rise

    • I would check to make sure your baking powder is fresh and also that you are adding the full amount (it’s tablespoons not teaspoons)

  12. These rolls turned out ok. They seemed a little dry so we didn’t end up eating but two of them. HOWEVER, they made a delicious cornbread like dressing. I just sautéed some trinity aka bell peppers, onion and celery and added that to the torn up rolls, cream of chicken soup, an egg, sage and salt and pepper. Add chicken stock if needed. Bake 20-30 minutes. Added chicken tenders after baking. 

    • I’m glad you were able to put them to use. I’m not sure why they turned out dry. Perhaps too much coconut flour?

  13. All I can say is Wow! Not only was this my first time trying a keto bread recipe, I’ve never baked homemade yeast rolls in all my life. But your instructions made it so simple! the texture is like a cross between a biscuit and a dinner roll, and with melted butter out of the oven they are divine! If you are doing Keto and you are missing bread you simply must try this recipe! I’m going to serve them tonight with shrimp etouffee over cauliflower rice with a blackened catfish fillet on top. I’m going to make some garlic butter to use on the rolls after I reheat them. I can’t wait to try your other recipes as well. Thank you so very much! And God bless you.

  14. I made these last night and they were awful and after reading all the great comments I think they were awful on my end. I didn’t have the correct baking powder so I looked up a substitute for it. The substitute said to use 1 part baking powder to 2 parts cream of tartar.
    Is this why mine didn’t turn out like everyone elses? They were beautiful but not cooked in the middle. I will try again if it’s the baking powder substitute that caused the problem.

    • Hi, it sounds like the baking powder substitute was your issue. Did you mean to say you used baking soda + cream of tartar? And how much baking soda did you use?

  15. All I can say is WOW! ? After seeing this recipe on Facebook I had to give it. I had just smoked a Boston butt and had some pulled pork on hand and needed a way to make sandwiches, so I thought these would be perfect. They turned out AMAZING, just like the recipe video. It totally made my evening and my husband said they tasted just like the real thing. These are definitely going into the rotation!

  16. These rolls are fantastic.  The recipe is much easier and faster than the fathead dough recipe I’ve tried before.  They keep well in the fridge and toast beautifully as leftovers.  Well done.  Thank you!!

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