This easy low-carb keto fathead dinner rolls recipe makes soft, fluffy, and delicious bread rolls with a golden crust. Perfect as a side dish, sandwich bun, or snack, they’re made with mozzarella and almond flour for a classic texture without the carbs. Quick to prepare and totally gluten-free, these rolls are a must-try for any keto meal!
Ingredients Needed
- 1 packet (2 1/4 tsp / 7g) active dry yeast
- 1/4 cup (60ml) lukewarm water
- 1 tsp inulin powder
- 3/4 cup (75g) blanched almond flour
- 1/2 tbsp baking powder
- 1 large egg, beaten
- 1 1/2 cups (170g) shredded mozzarella cheese
- 1 oz (28g) cream cheese, cubed
- Sesame seeds (optional, for topping)
How To Make Low Carb Keto Fathead Dinner Rolls
- Activate the yeast: In a medium bowl, mix the lukewarm water and inulin. Add the yeast, stir, and set aside for 10 minutes until foamy.
- Prepare the dry ingredients: In a food processor, combine the almond flour, baking powder, and beaten egg. Once the yeast mixture has risen to 1/2 cup (118ml), add it to the food processor and pulse until fully combined.
- Melt the cheese: In another bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals or melt over a double boiler until fully melted. Stir until smooth.
- Form the dough: Add the melted cheese mixture to the food processor, placing it over the blade. Process until a smooth dough forms, scraping down the sides as needed.
- Chill the dough: Refrigerate the dough for 15-20 minutes until it’s firm enough to handle without sticking.
- Preheat the oven & shape rolls: Preheat the oven to 400°F (204°C). Line a 10×15-inch (25x38cm) baking sheet with parchment paper. Lightly oil your hands, shape the dough into a ball, and cut it into 8 equal sections. Roll each section into a ball and place them 2 inches (5cm) apart on the baking sheet.
- Add toppings & bake: Sprinkle sesame seeds on top (if using) and gently press them in. Bake for 10-15 minutes, or until golden brown.
Recipe Tips
- Use Fresh Yeast: Make sure your yeast is fresh and active. If it doesn’t foam after 10 minutes, the dough won’t rise properly.
- Melt Cheese Correctly: Heat the mozzarella and cream cheese until fully melted and smooth. If it’s lumpy, the dough won’t mix well.
- Chill the Dough: After mixing, chill the dough for 15-20 minutes to make it easier to handle. This prevents it from sticking to your hands.
- Oil Your Hands: Lightly oil your hands before shaping the rolls. This keeps the dough from sticking and helps form smooth, even rolls.
- Bake Until Golden: Watch the rolls closely in the oven. They should be golden brown on top but still soft inside. Overbaking can make them dry.
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover rolls cool to room temperature. Store them in an airtight container and refrigerate for up to 5 days to keep them fresh.
- Freeze: Once cooled, place the rolls in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw at room temperature before eating or lightly warm in the oven.
- Reheat: Preheat the oven to 350°F (175°C). Place the rolls on a baking sheet and heat for 5-7 minutes until warm and slightly crispy.
Nutrition Facts
Serving Size: 1 roll (out of 8)
- Calories: 139
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 180mg
- Potassium: 50mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 9g
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Low Carb Keto Fathead Dinner Rolls Recipe
Description
This easy low-carb keto fathead dinner rolls recipe makes soft, fluffy, and delicious bread rolls with a golden crust. Perfect as a side dish, sandwich bun, or snack, they’re made with mozzarella and almond flour for a classic texture without the carbs. Quick to prepare and totally gluten-free, these rolls are a must-try for any keto meal!
Ingredients
Instructions
- Activate the yeast: In a medium bowl, mix the lukewarm water and inulin. Add the yeast, stir, and set aside for 10 minutes until foamy.
- Prepare the dry ingredients: In a food processor, combine the almond flour, baking powder, and beaten egg. Once the yeast mixture has risen to 1/2 cup (118ml), add it to the food processor and pulse until fully combined.
- Melt the cheese: In another bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals or melt over a double boiler until fully melted. Stir until smooth.
- Form the dough: Add the melted cheese mixture to the food processor, placing it over the blade. Process until a smooth dough forms, scraping down the sides as needed.
- Chill the dough: Refrigerate the dough for 15-20 minutes until it’s firm enough to handle without sticking.
- Preheat the oven & shape rolls: Preheat the oven to 400°F (204°C). Line a 10×15-inch (25x38cm) baking sheet with parchment paper. Lightly oil your hands, shape the dough into a ball, and cut it into 8 equal sections. Roll each section into a ball and place them 2 inches (5cm) apart on the baking sheet.
- Add toppings & bake: Sprinkle sesame seeds on top (if using) and gently press them in. Bake for 10-15 minutes, or until golden brown.
Notes
- Use Fresh Yeast: Make sure your yeast is fresh and active. If it doesn’t foam after 10 minutes, the dough won’t rise properly.
- Melt Cheese Correctly: Heat the mozzarella and cream cheese until fully melted and smooth. If it’s lumpy, the dough won’t mix well.
- Chill the Dough: After mixing, chill the dough for 15-20 minutes to make it easier to handle. This prevents it from sticking to your hands.
- Oil Your Hands: Lightly oil your hands before shaping the rolls. This keeps the dough from sticking and helps form smooth, even rolls.
- Bake Until Golden: Watch the rolls closely in the oven. They should be golden brown on top but still soft inside. Overbaking can make them dry.
Low Carb Keto Fathead Dinner Rolls Recipe
