These Keto Rolls Will Blow Your Mind—No Joke!
If you’ve been hunting for the perfect low-carb roll to pair with your meals, this is it. These Keto Rolls are insanely fluffy, perfect for a side dish or as a slider bun. Imagine having a bread-like roll that doesn’t wreck your keto diet—total game-changer, right?
We've been at this since 2017 with Cast Iron Keto, and let me tell you, these rolls have been a fan favorite for years. But we didn't stop there. We gave the recipe a serious upgrade with more detailed info to help you get them just right every single time. Whether you’re a keto pro or just starting, you’ll be coming back to these Keto Rolls over and over. Trust us, they're that good.
Now, let’s get into what makes them stand out—and more importantly, how to make them perfect every time!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍞 Ingredients for this keto rolls recipe
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Rolls: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- Chef's pro tips
- What to serve with keto rolls?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Making these Keto Dinner Rolls is easier than you think! Start by melting mozzarella and cream cheese—this is what gives the rolls that classic chewy texture without all the carbs. Then, mix the melted cheese with almond flour, baking powder, and eggs to form a dough. The key here is to chill the dough for a bit so it firms up, making it easier to handle. After that, roll the dough into 12 or 24 balls, depending on your preferred portion size, and place them in a greased skillet. Bake at 400°F (200°C) for 20-25 minutes until golden brown. Once out of the oven, let them cool for about 15 minutes before diving in. These low-carb rolls are perfect with anything, from hearty soups to grilled meats, or even just as a snack on their own!
This method keeps the recipe simple and delivers perfect results every time. You’ll love how these rolls come together with minimal effort and basic ingredients that are keto-friendly and pantry staples. Plus, they're a great option for meal prepping—make a batch on the weekend and have fresh rolls ready throughout the week!
This straightforward process ensures you’ll end up with light, fluffy, and totally satisfying rolls that make sticking to keto easy and delicious. Enjoy the rolls warm, or even slice them up for mini sandwiches.
Chef's note
Get creative with these low-carb rolls and turn them into mouth-watering sliders. Fill them with your favorite keto-friendly ingredients like juicy burger patties, pulled pork, or melty cheese topped with sautéed mushrooms. Check out our Keto Cuban Sliders, Keto Ham and Poppy Seed Sliders, and Keto Spinach Artichoke Pull-Apart Rolls that use this recipe!
These rolls are a blank canvas for endless slider combinations, making them perfect for a quick snack or party favorite. The best part? They fit perfectly into a low-carb lifestyle without sacrificing flavor.
For more inspiration check out our Sides recipe.
🍞 Ingredients for this keto rolls recipe
To make these delicious keto rolls, you will need the following simple ingredients:
Note: This keto dinner roll recipe only has a few simple ingredients, do not substitute any of them, as this recipe will only work as written. Stick to the original ingredients to achieve the keto bread's perfect texture and taste.
Additional ingredients
Note: These optional ingredients are not part of the original recipe but can add exciting new dimensions to your keto rolls recipe. Feel free to get creative and customize the flavors to your liking!
Cooking tools required
To make Keto Dinner Rolls recipe, you will need the following kitchen tools:
Tools substitute options
How to make Keto Rolls: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients required for the recipe.
- Set up your cooking station.
- Prepare all the necessary cooking tools.
Cooking instructions
- Preheat the oven to 400°F (200°C),
- Melt the cream cheese and mozzarella in a small pot over low heat. It should resemble a thick gooey paste.
- Alternatively, melt the cream cheese and mozzarella together in a microwave-safe bowl in 30-second increments until smooth.
- Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate for 10-20 minutes.
- Roll into 24 balls and chill in the refrigerator for at least another 10 minutes.
- Grease a 10.5″ cast iron skillet with the butter.
- Place the dough balls into the skillet touching each side. Transfer to the oven and bake for 20-25 minutes until fluffy, golden brown, and cooked through.
Chef's pro tips
Here are a few tips to make the process of rolling out the keto rolls easier!
Chilling tips
Dough troubleshooting tips
Dealing with sticky dough
What to serve with keto rolls?
Our fathead dough rolls or keto rolls are very versatile! You can enjoy them as it is or use them as classic keto bread to make a sandwich or a slider!
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up and conclusion
Enjoy the convenience of having bread on keto with these fluffy Keto Rolls. Now you can satisfy your bread cravings while still following your low-carb lifestyle. These rolls will surely impress if enjoyed alone or as sliders with your favorite keto-friendly fillings. Plus, you can prepare the dough balls in advance for added convenience. Happy baking!
Looking for more keto bread recipes? Here are some delicious keto recipes!
Frequently asked questions
📖 Recipe
Keto Rolls
Ingredients
- 8 ounces cream cheese block – not spreadable – no additives
- 3 cups shredded mozzarella cheese low moisture – part skim – no additives, preservatives, etc
- 4 large eggs at room temperature
- 4 tablespoons aluminum-free baking powder
- 1 ⅓ cups almond flour we use Bob’s Red Mill
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 400°F (200°C),
- Melt the cream cheese and mozzarella in a small pot over low heat. It should resemble a thick gooey paste.
- Alternatively, melt the cream cheese and mozzarella together in a microwave-safe bowl in 30-second increments until smooth.
- Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate for 10-20 minutes.
- Roll into 24 balls and chill in the refrigerator for at least another 10 minutes.
- Grease a 10.5″ cast iron skillet with the butter.
- Place the dough balls into the skillet touching each side. Transfer to the oven and bake for 20-25 minutes until fluffy, golden brown, and cooked through.
Gemma says
I'm in the UK so trying to work out what block cream cheese is? Appreciate help with the translation. Thanks.
Gemfer says
I'm in the UK so trying to work out what blocked cream cheese is? Appreciate any help in translation? Thanks
Karie Kamen says
so a block of cream cheese is 8 ounces or 226 g!!
Malerie says
I think they’re saying don’t get the whipped kind in the tub, get the kind that isn’t easily spreadable? Even in the US this is an odd statement, honestly.
Cast Iron Keto says
Hi there,
‘Blocked’ cream cheese refers to the brick-style cream cheese, which is firmer and has less moisture than cream cheese spread. Cream cheese spread (usually in tubs) is whipped or blended for easier spreading, making it softer and sometimes containing additives. For this recipe, you’ll need the firmer, full-fat brick-style cream cheese—Philadelphia Original (not the soft spreadable one) is a good UK equivalent. Hope that helps!
yanette says
awesome,yummy,bestest!!!
Susan says
Is there a reason why one couldn’t use rapid rise yeast instead of the baking powder?
Anonymous says
Thanks for the recipe. I followed this exactly, even watched the video several times. The batter just ran together into a cake. Tasted good, although more of a cornbread consistency. I have no idea what I did wrong, but I will give try and hope the best. best.
Jenny says
Is it possible to cook these on a stove top ? either wood stove or a regular propane stove ? Our propane oven is currently not working so I would love to be able to cook these if possible ! If you have any advice how long to cook them etc please let me know
Cast Iron Keto says
Hi Jenny, I wouldn't think so but if you try it, let us know how it goes.
Anglea says
Delicious! You definitely have to use the aluminum free baking powder.
sonogal says
these were great. made exactly as per recipe. would love to use these for toasted bread/eggs bene but they're a bit small so I'll make them double sized next time...
question - should they be refrigerated? thanks.
Rhonda says
My dough was a little runny but I’m going to tweak a little. Thank you for your recipe it was delicious!
Alexis Gassert says
These are AMAZING!!!!!!!! I legit never thought a keto roll would taste like bread, but dang! These are out of this world! These would be great for thanksgiving or any type of dinner party. Topped with a little butter will be the best!
Dorothy Hoover says
These are still my favorite recipe. Thank uou
Heather says
I have now made these several times, and at different elevations, and they are incredible! I took the advice and chilled before and after shaping and it worked like a charm. I made them again recently and put them in a pan that was too large and they spread out and flattened a little. It didn't matter one bit. They were still amazing. These hold up as leftovers and they're especially good leftover if you warm them in a cast iron and get a nice crisp on the outside. Thanks for taking the time to put this recipe together!
Terrie Apperson says
I just made the "biscuits". They are yummy, just a tad "eggie". Otherwise had no problem with following the recipe.
Febe says
They came out delish! Tagging you in my Instagram!
Joy says
This was my first attempt at keto dinner rolls. (I’ve made the fathead bagels and even my kids LOVED them)- this recipe came out beautifully (even looks like the picture!) but the taste wasn’t an A+ for me. More like a solid B- . We paired the rolls with the Keto Queso Chicken Soup. The Chicken soup was a definite hit! A+ there!! I will definitely make the soup again and pass on the rolls.
Cindy Dement says
I was wondering if you could freeze these after baking. I like to cook and freeze so that when I am busy, I have a go-to I can grab that is in line with how I am trying to eat.
Cast Iron Keto says
We have frozen these and reheated in the oven!
Mark A Smith says
The dough is a little challenging to work with but the rolls are delishous!
Carl Sharak says
Blown away! These biscuits are amazing. Brought them to Easter dinner and they were the talk of the meal.
Leslie says
Have made these before but it's been some time. I can't recall how I stored them, and I don't see any mention in the instructions.?
Cast Iron Keto says
We store them in the refrigerator and heat them back up in the oven, hope this helps!
Renee says
The very best!
Tami S. says
I baked these for 20 minutes at 400 F and they were still raw. Same after an additional 20 minutes. I ended up baking them for over an hour and they were still doughy. I used the exact ingredients and followed the instructions exactly. The only difference was that I had to use a glass pie plate. Any ideas? They tasted great, but I could not use them as rolls. Basically just the edges of the pie plate. It did all bake into one big lump in the pie plate. I'm thinking next time I use a muffin tin.
castironketoadmin says
Hi Tami, I hate that these rolls didn't turn out correctly for you! First, I would make sure your oven is heating appropriately. It's not uncommon for oven temps to be off. Also, I'm curious if the glass pie plate didn't conduct the heat enough to cook the rolls properly. While other readers have had success with using different bakeware other than cast iron, we have not tried that ourselves.
Meg says
I LOVE these rolls, seriously THANK YOU!
Adriana says
These were super sticky and messy to make, but oh so very tasty! I was hoping to use them for muffaletta sliders but there is no way they will hold up structurally. Next time I will use cookie scoops to make them in mini muffin tins or silicon muffin tins.
Melissa says
Well, I bought the whole mozzarella cheese. Oops. I'm wondering if I can add a few tablespoons of coconut flour to absorb the fat. Has anyone tried it? Or, does refrigerating longer work to keep them from spreading too much?
Vicky says
I’d love to make these for Thanksgiving and lots of company. All I can way do ahead Is good. Do you think they can be frozen as dough balls and later put in the pan to thaw and bake?
Lynda Savage says
I did everything exactly as described, aluminum free baking soda, the right cheeses, chilled the dough and.... one very large dinner roll. It filled the entire pan. Foccaccia perhaps?
David says
Lynda; I had the same problem today, Jan 16. Did anyone ever give you tips to fix the problem? I uber chilled (50 & 90 minutes for the two times). It is a lot of work to figure out on ones own. Would appreciate any insight you have.
castironketoadmin says
Hi David, we're sorry you're having problems here! Other than possibly using different ingredients I'm not sure what could be causing the rolls to not keep their shape. Did you check your ingredients? What brand of cheese are you using? Happy to help troubleshoot!
David says
First of all, according to my better two-thirds, this is the bomb! Lovely flavor and texture. Even though it flattened in cooking we have great use of it as is. We have cut out hotdog and hamburger buns. We toast them in a skillet, so the fat from all the cheese does not drip down and muck up a toaster. Superb texture, holds form as a bun. My problem: Flour and cheese, Great Value; Baking powder, Rumsford double acting, no aluminum in ingredients; Eggs, yard eggs. Uber chilled per original post. Hope you can help.
Liz says
These turned out great and hubby loved them! For everyone complaining that it's too salty or bitter - you are not using the proper ingredients! He specifically said ALUMINUM FREE baking powder. I bought this just to make this.
Mine was very wet so I did have to add a bit more almond flour but in the end it turned out great. I made the balls in the morning and chilled them in the fridge until dinner time.
Allison says
Is there any way to get the nutritional information by the ounce? I made these but had a hard time getting them into rolls and several fell apart when removing them from the cast iron pan so it's hard for me to log my calories when I eat them without weighing them. If there's an online tool to figure this out, that would be great! The ones I used didn't give that information. Thank you!!
Nina says
Wow, these are great. A pain to make in terms of messiness, but not difficult at all. I like the taste much better than the cashew keto bread. These taste more like cheese biscuits. I butter my hands for the rolling to prevent sticking, and to be honest I used my hands to mix the cheese into the flour mixture - super messy but my fork wasn't getting me anywhere. I made a quarter batch the first time because I wasn't sure how well I would like them, this time I made a 1.5 times batch and will test the freezing - seems like they batch up and down pretty well.
Ralitza Popova says
Hello! The recipe is look delicious. My name is Ralitza and I am from Europe. I would like to ask - you say "3 cups of mozzarella", is this mean 3 tea cups for or? What is the capacity of the cup? Thanks in advance for your reply!
Alex Lester says
Hi Ralitza, this is for a standard 8 ounce measuring cup. When measuring semi-hard cheeses, such as cheddar, Swiss or mozzarella, by weight, it is generally accepted that 4 ounces yields 1 cup shredded cheese. So for this recipe it's about 12 ounces.
SUSAN says
The BEST EVER keto rolls !!!!
Nannj says
These are delicious. Made 1/2 the recipe, because I didn’t have 3 cups of mozzarella cheese on hand. Will definitely make again and again.
Tamera Alexander says
I made these today for Easter and oh...delicious! Truly the best Keto bread I’ve ever had. I’ve been Keto since June 2016 and have tried a ton of breads too. My family loved them as well. Thanks for all you do to enhance a healthy lifestyle!
Janice says
Could I add 2 tsp of instant yeast to acquire that “yeasty” bread taste? Would it also help with the rise??
Alex Lester says
I'm not sure as we haven't tested it. If you give it a try be sure to let us know how it turns out!
Mary says
Tried these tonight. I used normal baking powder, did not have aluminum free. I used unsalted butter. I added Italian herbs and powdered garlic. Used a cookie cutter and placed the rolls on a plate and refrigerated the first batch for 20 minutes and the second batch for 40. They came out fantastic and did not taste salty. Think next time I will add a bit of swerve. Will try the cinnamon rolls next weekend. Thanks for the recipe.
Adina says
I had these for the first time when a friend brought them over (with spinach/artichoke dip). Absolutely delicious and the best "keto" bread option I have tried. You and your Keto follower, Ari, are both correct. Ketosis is the state your body goes into when it is burning fat instead of carbs. A ketogenic diet is one way to get your body into ketosis (another method is the Atkins diet). A ketogenic diet does have foods to limit and foods to avoid, and corn products are a no-no. However, baking powder is considered an "exception" because the amount of corn is too low to matter. That being said, on a ketogenic diet (we assume "keto" recipes are for a ketogenic diet, not just ketosis) you can have bread like this if you make it for your special meal and do not eat it every day. I personally ate way more than one serving.... couldn't help myself, it's that good!
Judy Cornelison says
Alex, every recipe of yours I’ve made we Love! Made these rolls tonite and they are Delish! Thank you for all your recipes! Only been keto 2 1/2 weeks, only lost 3 lbs but we are gonna stick with it!
Dietitian Mel says
To those of you who are concerned about the carb content of the baking powder: Four Tbsp would contribute about 16 g of carb...for the entire recipe. The almond flour contributes about 32 g. But please don't tell me you plan to eat the entire thing by yourself in one day. Even considering the overall amount of carbs, a few servings of this is NOT enough to take you out of ketosis. (I've known people who could stay in ketosis while eating FRUIT.) So stop worrying and enjoy!
~Dietitian Mel
Alex Lester says
This recipe accounts for the carbs in the baking powder, hope this helps.