These soft and golden keto rolls are everything you love about bread—without the carbs! Cheesy, tender, and super satisfying, they’re the perfect side for soups, burgers, or just warm with a smear of butter.
🕒 Quick Recipe Snapshot
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
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Yield: 12 rolls
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Dietary Info: Keto, Low-Carb, Gluten-Free
🛒 Ingredients Checklist
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1/4 cup cream cheese
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2 cups shredded mozzarella cheese
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1 1/2 cups almond flour
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1 tsp baking powder
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2 large eggs (plus 1 extra for egg wash)
👩🍳 How to Make Keto Rolls (Fathead Dough Style)
1. Melt the Cheese Base
In a large microwave-safe bowl, combine cream cheese and shredded mozzarella. Microwave in 30-second intervals, stirring between each, until smooth and melted together.
2. Add Dry Ingredients & Eggs
Stir in almond flour, baking powder, and two eggs. Mix well until a sticky dough forms.
3. Form the Rolls
Once dough is cool enough to handle, pinch off pieces and roll into 12 equal balls. Place them onto a parchment-lined or silicone mat-covered baking sheet.
4. Egg Wash
Beat the remaining egg and brush over the tops of each roll for that beautiful golden crust.
5. Bake
Bake at 350°F (175°C) for about 25 minutes or until the tops are golden brown.
6. Cool Slightly & Enjoy
Let rolls cool slightly before serving. Best enjoyed warm!
💡 Pro Tips
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Too sticky to roll? Lightly oil your hands for easier shaping.
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Cheese swap: Cheddar or a mozzarella-provolone blend adds depth.
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Texture boost: Add 1/2 tsp garlic powder or Italian seasoning for extra flavor.
🧾 Ingredient Insights & Swaps
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Mozzarella Cheese: Part-skim works, but whole milk gives better melt and chew.
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Almond Flour: Make sure it’s finely ground for the best texture—almond meal will be too coarse.
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Egg Wash: Optional, but it gives that bakery-style glossy finish.
Substitutions:
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Dairy-free? Try a dairy-free shredded cheese and coconut cream in place of cream cheese (though results may vary).
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Nut allergy? Sunflower seed flour or coconut flour may work, but adjust amounts accordingly.
🍽️ Serving Suggestions
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Serve warm with soups or keto chili
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Split and use for sliders or breakfast sandwiches
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Spread with herbed cream cheese or keto garlic butter
🧊 Storage & Meal Prep
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Fridge: Store in an airtight container for up to 5 days.
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Freezer: Freeze rolls in a zip bag for up to 3 months. Reheat in oven or air fryer.
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Reheat Tip: For best texture, reheat in a 300°F oven for 5–7 minutes.
❓ FAQs
Q: Can I make the dough ahead of time?
A: Yes! Prep the dough and refrigerate up to 24 hours before baking.
Q: Can I use coconut flour instead of almond flour?
A: It’s possible, but you’ll need less coconut flour (start with 1/2 cup) and maybe an extra egg.
Q: Are these WW-friendly?
A: They’re very low in carbs but high in fat due to the cheese. Great for keto, but point-heavy for WW!
📝 Kristy’s Kitchen Note
These keto rolls are pure magic—golden, fluffy, and bursting with cheesy goodness. I always keep a batch in my freezer for those nights when soup’s on the menu, or when I just need something warm and bread-y that won’t kick me out of ketosis. They’re that good!
Let’s Bake Low-Carb Together!
Made these Keto Rolls? I’d love to see your results! Snap a pic, tag @KristyCooks, and let’s keep those ovens full of low-carb deliciousness. 💬👇