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Keto Dinner Rolls

Keto Dinner Rolls

Keto Dinner Rolls

Check it out, these keto dinner rolls are the absolutely amazing! The recipe is for twelve servings, or you could be like me, I simply ignored the 1 at the beginning and split a batch with my wife, just kidding (kind of).  If you've been craving a sandwich, pizza, or a dinner roll on the corner of your plate these babies are here to fill the void. Be weary that you don't eat too many, because the all the sodium in the cheese left me feeling a little bloated. I'm sure you can control yourself whereas moderation is not my strong suit.

This recipe is based on the dough from the popular movie, Fathead. The premise is like that of Supersize Me, except he loses weight instead of gaining it after eating a month's worth of fast food. He was able to defy conventional wisdom by, if you have seen it guess now... reducing his carbohydrate intake.

The movie takes everything you've ever been told about how to lose weight (before you discovered keto), and turns it on it's head. Although I do recommend NOT eating fast food as I’m a fan of a whole food based keto diet.

Regardless of whether you are a keto veteran or a keto newbie, you are going to experience cravings, that is a fact of life. This recipe is not meant for everyday consumption, but it makes enough to take to parties or cookouts so it's perfect for situations like that. Or if you're about to fall off the keto bandwagon, it can be great to satisfy your cravings without coming out of ketosis, especially in the first week or so. Plus it sure as hell beats the alternatives made with all kinds of genetically modified frankenwheat.

Keto Dinner Rolls 2

My wife and I both stopped eating gluten in 2014 when we started a paleo diet and I don't think I realized how bad I felt until I felt good. It's funny how that works and it's hard to explain, but I started running more, I had more energy, less aches and pains and haven't had gluten since. I once read an article on Chris Kresser's website (which I've linked to below) that examines the correlation between antibiotic overuse and gluten sensitivities. 

As a child I had strep throat two or three times a year and every time I was prescribed a 14 day supply of amoxicillin. So I wholeheartedly believe between Monsanto's bastardization of wheat grain and heavy antibiotic use as a child I developed a gluten sensitivity.  Anyway, enjoy this recipe and let me what you eat with it, on it, or however you enjoy in the comments below.

Check out these other resources to read more about the Fathead movie and learn more about the increasing prevalence of gluten sensitivities:

Fathead Movie Blog

The Problem with Modern Wheat - Dr. Hardick

Has Antibiotic Overuse Cause a Celiac Disease Epidemic - Chris Kresser

Also, be sure to check out my Keto Cuban SlidersKeto Ham and Poppy Seed Sliders, and Keto Spinach Artichoke Pull-Apart Rolls that use this recipe!

Frequently Asked Questions

Q: Can I use coconut flour instead of almond flour? 

A: No, coconut flour requires more moisture than almond flour, but I do have a recipe for a keto focaccia that uses coconut flour. 

Q:  That’s a lot of baking powder/My rolls taste bitter what did I do wrong? 

A:   Yes it is a lot of baking powder, but we are making bread... out of cheese.  If your finished rolls have a bitter taste, it is most likely due to using a low quality baking powder, opt for aluminum free and it won’t be an issue.

Q:  Is the dough supposed to be this gooey/sticky? 

A:  I wish it were easier to work with, but if you chill it both before and after rolling it into balls you’ll have no problem.  If I can do it, so can you... trust me. 

Q: Mine didn’t rise like yours and/or all melted together into a loaf, what happened?

A:  Did you use the right ingredients? If you used whole milk mozzarella this could happen. If all of your ingredients are correct try chilling them double the amount of time to help the rolls keep their shape.



Yield: 12 (2 rolls per serving)

Keto Dinner Rolls

These Keto Dinner Rolls are soft, pillowy, and absolutely delicious! Based on the Fat Head Dough recipe you just can't go wrong.

prep time: 25 minscook time: 20 minstotal time: 45 mins


  • 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
  • 4 tablespoons aluminum free baking powder
  • 1 1/3 cups almond flour (we use Bob's Red Mill)
  • 1 tablespoon unsalted butter


  1. Preheat the oven to 400° F
  2. In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste.
  3. Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and let stand 10-20 minutes. Roll into 24 balls and chill in the refrigerator for at least another 10 minutes. 
  4. Melt the butter over low heat in a 10" cast iron skillet
  5. Place the dough balls into the skillet touching on each side. Bake for 20-25 minutes until fluffy, golden brown, and cooked through.


Yes, this recipe really does need 4 tablespoons of baking powder. This helps them rise, otherwise they'll be very flat. 

Be sure to chill the dough so the rolls will keep their shape and rise up not out.



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