I spent way too long settling for dry, dense keto “bread” before finally dialing this one in. You know the type: chewy outside, crumbly inside, and somehow still eggy even though there’s barely any egg in it. Not these. These fathead dinner rolls are golden on the outside, soft and tender inside, and hold together like actual bread—no weird microwave texture, no “it’s good for keto” qualifiers.
They’ve become my go-to for everything from dinner rolls to slider buns to soaking up extra garlic butter from my steak plate.
Why This One Works So Well (Low-Carb Edition)
The usual fathead dough suspects are here—mozzarella, cream cheese, almond flour—but I added a few game-changers:
- Inulin + Yeast – The inulin wakes up the yeast just enough to give these a subtle lift and real bread-like flavor, without spiking your carbs. (And nope, it won’t kick you out of ketosis.)
- Proper Chill Time – Don’t skip this. Chilling the dough firms it up so you can roll it easily without gumming up your hands—or your sanity.
- Strategic Shaping – Dividing into 8 even pieces keeps each roll under 4g net carbs. Trackable. Snackable. Perfect.
Ingredients That Kept It Keto
- Active Dry Yeast (2¼ tsp) – Not for rise, but for flavor. It won’t spike blood sugar because there’s no sugar to feed on, just inulin (a prebiotic fiber).
- Inulin Powder (1 tsp) – Feeds the yeast just enough to bloom, zero net carbs. Don’t sub with sugar—it defeats the point.
- Almond Flour (¾ cup) – Keeps it low-carb and tender. Use blanched almond flour (not almond meal) for the best crumb.
- Baking Powder (½ tbsp) – Adds lift. Don’t skip it even with yeast—this is your rise insurance.
- Egg (1 large) – Binds it together and adds structure.
- Mozzarella (1½ cups shredded) – The fathead MVP. Melt it right, or your dough will fight you.
- Cream Cheese (1 oz) – Makes the dough soft and pliable. Trust the ratio.
- Sesame Seeds (optional) – Just for that bakery finish. Also adds crunch and toasty flavor.
Keto Swaps That Actually Work
| Swap | What Changes | Still Worth It? |
|---|---|---|
| Coconut flour (instead of almond) | Too absorbent, makes dough dry | Nope – Throws off texture and moisture |
| Psyllium husk (1 tbsp, added) | Chewier, more “whole wheat” feel | Yes – Nice boost if you like that |
| Garlic powder or rosemary | Adds flavor without carbs | Absolutely – Tastes like fancy bakery rolls |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dough stuck to everything | Didn’t chill or over-melted cheese | Chill 20 mins, oil hands |
| Rolls didn’t rise | Old yeast or skipped inulin | Use fresh yeast, and don’t skip inulin |
| Overbaked, dry texture | Left in oven too long | Pull at 12 min if golden on top |
Step-by-Step: How to Make It
- Activate the yeast
Mix ¼ cup lukewarm water with 1 tsp inulin. Stir in 1 packet yeast (2¼ tsp), let sit 10 mins. Should look foamy and smell faintly bread-y. - Prep dry + egg
In a food processor, pulse together ¾ cup almond flour, ½ tbsp baking powder, and 1 beaten egg. - Add yeast mix
Once it’s foamy and volume has risen a bit (about ½ cup), pour it into the food processor. Pulse to combine. - Melt the cheeses
In a microwave-safe bowl, melt 1½ cups mozzarella + 1 oz cream cheese in 30-sec intervals. Stir between each until smooth. - Form the dough
Scrape melted cheese into the food processor. Pulse until smooth dough forms. Scrape down sides and pulse again if needed. - Chill it
Pop the dough in the fridge for 15–20 minutes so it firms up. - Shape + bake
Preheat oven to 400°F. Line baking sheet with parchment. Lightly oil your hands. Divide dough into 8 balls and space 2″ apart. Press sesame seeds on top if using. - Bake
Bake 10–15 minutes, until golden on top but still soft when pressed.
My Go-To Low-Carb Hacks
- Pre-mix dry ingredients – I make 3x batches of the almond flour + baking powder mix and store it. Faster prep.
- Microwave mozzarella first, then cream cheese – Melts more evenly, no lumps.
- Oil a cookie scoop – Makes shaping rolls easy and clean.
Freezing + Reheating Without Ruining It
- Store: Airtight container in fridge for up to 5 days.
- Freeze: Wrap in parchment, seal in a freezer bag. Keeps 3 months.
- Reheat: Oven at 350°F for 5–7 minutes. Avoid microwave—it rubberizes.
Keto Cooking What-Ifs (Answered)
Q: Will this spike my blood sugar with the yeast?
A: Nope. Inulin feeds the yeast just enough to bloom, but doesn’t convert to sugar. I’ve tested it—blood sugar stayed steady.
Q: Can I double this recipe?
A: Yes. Just make sure to chill the dough longer—it’ll warm up from mixing.
Q: Can I skip the yeast?
A: Technically yes, but you’ll lose the bread flavor. It’s subtle but makes a difference.
Nutrition Facts
Serving Size: 1 roll (out of 8)
- Calories: 139
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 180mg
- Potassium: 50mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Net Carbs: 3g
- Protein: 9g
Check out More Recipes:
Low Carb Keto Fathead Dinner Rolls Recipe
Description
Soft, golden, keto-friendly fathead dinner rolls made with almond flour and mozzarella—low-carb, gluten-free, and perfect for sandwiches, sides, or snacking.
Ingredients
Instructions
- Mix water + inulin + yeast. Let sit 10 mins until foamy.
- In food processor, combine almond flour, baking powder, and egg.
- Add yeast mixture and pulse to combine.
- Melt mozzarella + cream cheese in 30-sec intervals. Stir until smooth.
- Add melted cheese to processor. Pulse until dough forms.
- Chill dough 15–20 mins.
- Preheat oven to 400°F. Line a baking sheet.
- Oil hands, divide dough into 8 balls, place 2″ apart. Add sesame seeds.
- Bake 10–15 mins until golden brown.
Notes
- Pre-mix dry ingredients – I make 3x batches of the almond flour + baking powder mix and store it. Faster prep.
- Microwave mozzarella first, then cream cheese – Melts more evenly, no lumps.
- Oil a cookie scoop – Makes shaping rolls easy and clean.
