A low carb and keto-friendly version of Parker House rolls that incorporate the flavors of the classic. These bread rolls are soft, rich and buttery. They make a delicious and easy side dish.
With the holidays approaching, I am planning and testing some dishes for my holiday meals. I have a few keto bread options I am deciding between but I wanted to test out a few more new ones like these low carb Parker House rolls.
These rolls are easy to make because they don’t require any yeast, proofing or rolling. Instead, I use fathead dough for the bread base.
Parker House Rolls
Parker House Rolls originated from the Boston Parker House Hotel. The popular rolls are soft, rich and buttery with slightly crispy shells. The breads are made with milk and are brushed with melted butter on top. The original ones have a pocketbook shape created by folding an oval shape in half, but more modernized versions I’ve seen at restaurants are shaped more like classic bread rolls.
While the keto version is quite different in texture, they do embrace many of the same flavors of Parker House rolls. The rolls are rich, buttery, soft, and slightly sweet. The tops are a little crispy and they are finished with melted butter.
Fathead dough is a popular keto-friendly dough which was originally created for pizza crust but can be adapted to make bread, soft pretzels, crackers and more.
It is made of mozzarella, cream cheese and a mix of almond and coconut flour.
- Make sure to use pre-shredded low moisture part skim mozzarella cheese. Regular mozzarella has too much moisture and will make your dough too wet. Most pre-shredded mozzarella cheeses are low moisture and part skim so this shouldn’t be too hard to find.
- Use superfine almond flour. The texture is much finer and more like flour. Regular almond flour is too heavy.
- Use aluminum free baking powder. This recipe uses a lot more baking powder than your typical recipe. Two tablespoons (not teaspoons). Because of the high amount of baking powder you want to choose an aluminum free one to avoid any metallic flavor in your bread.
- Don’t leave out the coconut flour. It may seem like it’s a very small amount but it makes a huge difference. The breads will not be fluffy without it.
- This dough is best mixed with a food processor. It is possible to do by hand but I’ve always found it very difficult to fully incorporate the cheese into the dough when mixing by hand, resulting in the rolls not rising enough.
More Keto Bread Recipes
Keto Parker House Rolls
- 2 cups superfine blanched almond flour
- 3 tbsp coconut flour
- 2 tbsp aluminum free baking powder
- 2 1/4 cups pre-shredded mozzarella cheese part skim low moisture
- 3 oz full fat cream cheese
- 3 large eggs
- 2 tbsp butter melted
- coarse sea salt
- Preheat oven to 350°F. Line the bottom of an 8 inch square baking pan with parchment paper.
- In a small bowl, whisk together almond flour, coconut flour, 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. This should only take around 1-2 minutes total cooking time. Do not try to microwave the full time at once because some of the cheese will overcook.
- Add cheese, flour and eggs 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. The dough will be very sticky. This is normal. Divide dough into 9 equal parts. Roll each dough between your palms until it forms a smooth round ball. You may need to wash your hands after rolling a few balls to avoid the dough getting too stuck to your hands.
- Place dough balls onto prepared baking pan, spaced evenly apart. Brush tops of dough balls with melted butter and sprinkle a little sea salt on top of each ball.
- Bake rolls for about 25-30 minutes in the middle rack of your oven, or until rolls are a dark golden brown.
- Brush rolls with more melted butter before serving.
- Make sure to use pre-shredded low moisture part-skim mozzarella cheese as regular mozzarella cheese has too much moisture.
- Please review the Ingredient Tips in the post.
- I used Kirkland Signature superfine almond flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated nutrition does not include melted butter topping or sea salt.
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.