4 Ingredient Keto Bread Rolls
These 4-Ingredient Keto Rolls are a versatile and easy-to-make option for low-carb bread lovers. They bake up golden, firm, and satisfying. Perfect for sliders, sandwiches, or as a side, these rolls deliver a soft, chewy texture without the carbs.
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.
Serving: 1roll, Calories: 236kcal, Carbohydrates: 5g, Protein: 14g, Fat: 18g, Saturated Fat: 5g, Sodium: 229mg, Fiber: 2g, Sugar: 1g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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