Kirbie's Cravings

Keto Garlic Rolls

Garlicky, fluffy, cheesy bread rolls that are low carb and keto-friendly. These pull-apart garlic bread rolls are a delicious low carb alternative to traditional dinner rolls.

close-up photo of a pan of garlic rolls
I’ve got one more Thanksgiving recipe to share. This recipe is a spin on my keto bread rolls, which is what I was originally planning on making for Thanksgiving this year. However, I will now be making these garlic rolls instead.

Taste and Texture

The bread recipe uses a modified version of fathead dough. Fathead dough is a cheese dough used commonly for making pizza crust and breadsticks. I made a few adjustments so that the dough would bake up more fluffy and bread-like. The end result is something that isn’t quite bread but is a good bread substitute.

The bread itself is flavored with garlic and rolled in parmesan cheese before baking. It’s then finished with garlic, olive oil and parsley.
photo of a roll being lifted out of the pan

Ingredient Tips

  • Use a low moisture part-skim mozzarella. Regular mozzarella has too much moisture.
  • The recipe uses a little bit of coconut flour. Do not leave this out. The coconut flour helps the bread fluff up.
  • Make sure to use a baking powder that is labeled aluminum-free. This recipe uses more baking powder than a typical recipe, so you want to avoid baking powder with aluminum as it will leave a metallic taste in the bread.
  • For the parmesan crumbs, I used shredded parmesan cheese and ran them through the food processor until they resembled the size of large bread crumbs.

How to Make Keto Garlic Rolls

  • To make the bread, first melt together the cream cheese and mozzarella cheese. It will look very similar to dough.photo of the melted mozzarella and cream cheese in a bowl
  • In a separate bowl, mix the almond flour, coconut flour, baking powder and garlic powder.
  • Add the cheese, flour mixture and two eggs to a food processor and pulse until a dough forms. You can also do this by hand but it will take a lot more effort.
  • Place the dough inside plastic wrap as it will be very sticky. Knead the dough a few times.photo of the keto bread dough in a bowl
  • Divide the dough into 8 equal balls and roll to form smooth balls. Then roll in parmesan crumbs.
  • Place dough balls about 1 inch apart into an 8 inch round baking pan or oven-safe skillet.
  • Bake for about 25-30 minutes or until the exterior of the rolls are a medium brown and the rolls are fully cooked.
  • While breads are cooking, add garlic, butter, olive oil and parsley to a small saucepan and bring to a simmer.
  • When breads are finished cooking, brush generously with garlic mixture. Serve breads while still warm.

Bread Tips

  • If you don’t have an 8 inch round pan, you can also use something slightly bigger, but your bread will not fill the entire pan.
  • Make sure to line the bottom of the pan with parchment paper, otherwise the bread rolls will stick to the bottom.
  • The easiest way to make the dough is with a food processor. It can be done by hand but it will take a lot more effort.

overhead photo of keto garlic rolls in a skillet

Keto Garlic Rolls

Servings: 8 rolls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Garlicky, cheesy, fluffy bread rolls that are a great low carb alternative to traditional dinner rolls.
5 from 1 vote

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
  • 1 tsp garlic powder
  • 2 large eggs

Garlic topping

  • 3 cloves garlic minced
  • 1 ½ tbsp olive oil
  • 1 ½ tbsp butter
  • 1 tsp finely chopped parsley

Instructions

  • Preheat oven to 350°F. Line an 8 inch round baking pan or similar sized oven-safe skillet with parchment paper.
  • In a small bowl, whisk together almond flour, coconut flour and baking powder.
  • 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). 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.
  • Add cheese, eggs and 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.
  • 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.
  • Roll each dough ball in parmesan crumbs. Place dough balls onto baking pan, spaced 1 inches apart. I placed 1 ball in the center and the remaining 7 balls circling the pan.
  • Bake rolls for about 25-30 minutes in the middle rack of your oven, or until rolls are golden brown.
  • While rolls are baking, make the garlic topping. Add garlic, butter and oil in a small saucepan. Bring to simmer for about 30 seconds or until butter is melted and garlic flavor is infused into the oil. Stir in parsley. When rolls are finished, brush tops generously with garlic topping. Rolls are best eaten hot.

Notes

  • I only lined the bottom of the baking dish with parchment paper. For photo purposes, I replated in a skillet and added parchment paper all around.
  • If you don't have an 8 inch round pan, you can also use something slightly bigger, but your bread will not fill the entire pan.
  • If you do not want pull-apart, you can make these as separate individual rolls. Baking time will likely be a few minutes less.
  • Make sure to use a baking powder that is labeled aluminum-free. This recipe uses more baking powder than a typical recipe, so you want to avoid baking powder with aluminum as it will leave a metallic taste in the bread.
  • For the parmesan crumbs, I used shredded parmesan cheese and ran them through the food processor until they resembled the size of large bread crumbs.
  • I find it easier to make the dough in a food processor. You can also do by hand, but it will take longer and more effort.
  • *Some of the product 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).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.

Nutrition

Serving: 1roll, Calories: 273kcal, Carbohydrates: 7g, Protein: 8g, Fat: 22g, Saturated Fat: 7g, Cholesterol: 80mg, Sodium: 199mg, Potassium: 401mg, Fiber: 3g, Sugar: 1g, Vitamin A: 339IU, Vitamin C: 1mg, Calcium: 284mg, Iron: 5mg, 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!

 

4 comments on “Keto Garlic Rolls”

  1. Any substitute to the almond flour? My kids are allergic to nuts

  2. Do you taste the coconut in these? Just wondering as some people might be put off by coconut flavor in some keto recipes. Looks good though!

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