These keto fathead rolls are soft, chewy, and actually taste like real bread rolls. If you’ve been missing dinner rolls on your low carb diet, this recipe is going to make your day.
The base of these rolls is the classic fathead dough – a combination of mozzarella, cream cheese, and almond flour. It comes together fast and is really easy to work with.
A little garlic powder and a sprinkle of sesame seeds on top give them extra flavor. They come out of the oven golden brown, warm, and perfect for pairing with soups, butter, or just eating on their own.
Each roll is low carb and keto friendly, so you can enjoy bread without worrying about your carb count. That’s a pretty great deal if you ask me.
They take about 20 minutes from start to finish, and you only need a handful of simple ingredients. Let me show you how to make them.
Why You’ll Love This Recipe
Tastes Like Real Bread Rolls – These rolls are golden and chewy with a soft inside that honestly rivals traditional wheat rolls.
Only 6 Ingredients for the Dough – You need just a handful of simple low carb ingredients to make a perfect batch of rolls.
Perfect for Sandwiches and Burgers – These sturdy rolls hold up beautifully as buns so you can finally enjoy handheld meals on keto.
Recipe Ingredients
- 2 cups Shredded Mozzarella Cheese
- 2 oz Cream Cheese, cubed
- 1 1/2 cups Almond Flour
- 1 large Egg
- 1 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1 large Egg, beaten (for egg wash)
- 1 tbsp Sesame Seeds
How To Make
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Place the shredded mozzarella and cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until completely melted and combined, about 60 to 90 seconds total.
Step 3
In a medium bowl, combine the almond flour, baking powder, garlic powder, and salt. Add the egg and mix until it forms a crumbly dough.
Step 4
Add the melted cheese mixture to the almond flour mixture. Use a spatula to stir, then switch to kneading with your hands until a smooth, pliable dough comes together. If it feels too sticky, dampen your hands with a little water.
Step 5
Divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them about 2 inches apart on the prepared baking sheet.
Step 6
Brush the tops of each roll with the beaten egg wash, then sprinkle sesame seeds over the top.
Step 7
Bake for 12 to 15 minutes, until the rolls are puffed up and golden brown. Let them cool on the baking sheet for 5 minutes before serving. These are best enjoyed warm.
Tips
Work the Dough While the Cheese Is Warm
As soon as you mix the melted cheese into the almond flour mixture, start kneading right away. The dough is much easier to work with when the cheese is still warm and soft.
If it cools down too much, it gets stiff and hard to combine evenly. You’ll end up with chunks of cheese that won’t blend into the flour.
If that happens, just pop it back in the microwave for about 15 seconds to soften it up again. Don’t go longer than that or the egg in the dough could start to cook.
Don’t Skip Dampening Your Hands
This dough is sticky because of all the melted cheese. If you try to roll the balls with dry hands, the dough will stick to your fingers and you’ll have a frustrating time shaping them.
Wet your hands with a little cold water before rolling each ball. It makes a huge difference and you’ll get smooth, even rolls instead of lumpy ones.
Make Sure the Cheese Is Fully Melted
When you’re microwaving the mozzarella and cream cheese, stir well between each 30-second interval. You want a completely smooth, stretchy mixture with no lumps of unmelted cheese left.
If there are still solid pieces when you mix it into the flour, those spots won’t incorporate properly. You’ll get uneven dough that doesn’t hold together well and the rolls will have a weird texture in some bites.
More Recipes
- Keto Cottage Cheese Dinner Rolls
- Keto Cottage Cheese Garlic Rolls
- Keto Garlic Bread Bites
- Keto Cottage Cheese Bread
- Keto Soft Pretzel Bites
Frequently Asked Questions
Why is my dough too sticky to roll into balls?
This usually happens when the melted cheese mixture is still too warm when you combine it with the almond flour mixture. Let it cool just slightly before mixing so the dough firms up a bit and becomes easier to handle.
If it’s still sticky, dampening your hands with a little water works really well. You can also pop the dough in the fridge for 10-15 minutes to make it much easier to shape.
Keto Fathead Rolls
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the shredded mozzarella and cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until completely melted and combined, about 60 to 90 seconds total.
- In a medium bowl, combine the almond flour, baking powder, garlic powder, and salt. Add the egg and mix until it forms a crumbly dough.
- Add the melted cheese mixture to the almond flour mixture. Use a spatula to stir, then switch to kneading with your hands until a smooth, pliable dough comes together. If it feels too sticky, dampen your hands with a little water.
- Divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them about 2 inches apart on the prepared baking sheet.
- Brush the tops of each roll with the beaten egg wash, then sprinkle sesame seeds over the top.
- Bake for 12 to 15 minutes, until the rolls are puffed up and golden brown. Let them cool on the baking sheet for 5 minutes before serving. These are best enjoyed warm.