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June 30, 2017 · 233 Comments

Keto Rolls (gluten free + how-to video!)

5-Ingredient or Less· Basics· Gluten-Free· Keto· Recipe· Sides· Vegetarian

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Keto Rolls Pinterest Graphic
Keto Rolls Pinterest Graphic
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Keto Rolls Pinterest Graphic
Keto Rolls Pinterest Graphic
Keto Rolls Pinterest Graphic
Keto Rolls Pinterest Graphic

These Keto Rolls are going to change your life, seriously! They’re fluffy and perfect as a low-carb side dish or slider bun!

baked rolls in cast iron skillet with knife and butter

Are these the most popular keto / low-carb rolls on the internet? Maybe! Since launching Cast Iron Keto in 2017 these Keto Rolls have consistently been our #1 post! You love them, we love them, and they just keep making waves.

If you have been craving a sandwich or a dinner roll on the corner of your plate these Keto Rolls are here to fill the void. This recipe is based on the fathead 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 its head. Although we do NOT recommend eating fast food as we’re fans of a whole-food-based keto diet.

Be sure to check out our Keto Cuban Sliders, Keto Ham and Poppy Seed Sliders, and Keto Spinach Artichoke Pull-Apart Rolls that use this recipe!

Ingredients in Keto Rolls:

This recipe only has a few simple ingredients but please, do not substitute any of them as this recipe will only work as written.

  • Cream Cheese –We use full-fat block-style cream cheese. Do not use a “spreadable” style cream cheese.

  • Mozzarella Cheese – We use a low-moisture part-skim mozzarella. If you use a regular mozzarella this dough will be too wet and the rolls won’t keep their shape.

  • Almond Flour – We use superfine almond flour. Bob’s Red Mill is our go-to almond flour.

  • Baking Powder – ONLY use aluminum-free baking powder. See below in the questions and answers as to why.

  • Eggs – Use large eggs, we like organic pasture-raised eggs!

How to make keto rolls:

  1. Preheat the oven to 400° F

  2. Start by melting your mozzarella and cream cheese in a microwave-safe bowl in 30-second increments until it is completely melted and combined

  3. Mix the almond flour, baking powder, and eggs into the cheese until well combined

  4. Transfer the mixture to the refrigerator to chill for 10-20 minutes

  5. Roll out the dough into 12 or 24 balls – this just depends on if you want large or small rolls

  6. Transfer the rolls back to the refrigerator for another 10-20 minutes to allow them to set up

  7. Grease the skillet with butter, arrange the rolls in the skillet

  8. Bake the rolls for 20-25 minutes, allow to cool for 15 minutes before removing from the pan

Frequently Asked Questions about this Keto Dinner Roll Recipe:

Q: Can I use coconut flour instead of almond flour in this low-carb bread? 

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

Q:  That’s a lot of baking powder – My Keto 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 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: We 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 we can do it, so can you… trust us.

To make the process of rolling out the keto bread rolls easier here are a few tips:

  • Use a food processor or stand mixer to mix – we typically just use a wooden spoon but this works even better!

  • CHILL, seriously, depending on the temperature of your ingredients/home chilling the dough for a bit does wonders.

  • Make sure your eggs are at room temperature – this will help the dough not to seize up when adding in the eggs.

  • spray your hands with olive oil when rolling out the dough balls – this will help them not to stick

  • place them on a sheet of parchment paper or directly into the skillet after rolling – no sticking to plates or cutting boards this way

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, only use low–moisture part-skim mozzarella! If all of your ingredients are correct, try chilling them double the amount of time to help the rolls keep their shape.

Q: Do I have to use a cast iron skillet?

A: No, you don’t! You can use a cake pan or any glass or ceramic baking dish. Just be sure to grease it well or even line it with parchment for easy removal. Do not use a baking sheet as the rolls will spread out too much.

Q: What is the nutritional information for these low-carb rolls?

A: As always, you can find all of the nutritional information for all of our recipes at the bottom of the recipe card. For these keto rolls, the net carbs are 3.8 g for 2 rolls. This recipe serves 12 (2 rolls each). And yes, the nutritional info includes the baking powder.

baked rolls in cast iron skillet

Keto Recipes that use these Keto Rolls:

  • Seeded Keto Rolls
  • Shrimp Po’ Boy Sliders
  • Buffalo Chicken Sliders Recipe
  • Philly Cheesesteak Sliders
  • Garlic Bread Italian Meatball Sliders
  • Pizza Pull-Apart Rolls
  • Spinach Artichoke Dip Pull-Apart Rolls
  • Reuben Dip Pull-Apart Rolls
  • Cuban Sliders
  • Ham and Swiss Poppy Seed Sliders

 

Baked rolls in cast iron skillet

Keto Rolls

These gluten-free Keto Rolls are going to change your life, seriously! They’re fluffy and perfect as a side dish or slider bun!
4.62 from 60 votes
Print Rate Pin Recipe
Course: Side Dish
Cuisine: American
Keyword: baking, bread, keto, low carb, vegetarian
Prep Time: 35 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 234kcal

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 1/3 cups almond flour we use Bob’s Red Mill
  • 1 tablespoon unsalted butter

Instructions

  • Preheat the oven to 400° F
  • In a small pot over low heat melt the cream cheese and mozzarella together. 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. *see post above for handy tricks
  • Grease a 10.5″ cast iron skillet with the butter.
  • Place the dough balls into the skillet touching on each side. Transfer to the oven and bake for 20-25 minutes until fluffy, golden brown, and cooked through.

Video

Notes

Nutritional info is for 2 rolls if you made 24 or for 1 roll if you made them into 12.

Nutrition

Nutrition Facts
Keto Rolls
Amount Per Serving
Calories 234 Calories from Fat 174
% Daily Value*
Fat 19.3g30%
Carbohydrates 4.9g2%
Fiber 1.1g5%
Protein 13.1g26%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Jaebea Schreiber says

    October 5, 2017 at 4:26 pm

    Is that correct? A 1/4 cup of baking powder?

    Reply
    • Alex Lester says

      October 10, 2017 at 7:07 pm

      Yes, that’s correct. 1/4 cup = 4 tablespoons.

      Reply
  2. h S says

    October 6, 2017 at 8:28 pm

    Is it really 1/4 c of baking powder? I made these last night and there was a horrible taste to them and I am wondering if it was from that? Help! I really want to like these!

    Reply
    • Alex Lester says

      October 10, 2017 at 7:07 pm

      Yes, it’s really 1/4 cup – 4 tablespoons. This is a pretty large recipe as it makes a whole skillet. What type of baking powder did you use?

      Reply
  3. carmen pemberton says

    October 11, 2017 at 1:47 am

    I did not get dough from this. It was a soft batter!

    Reply
    • Alex Lester says

      January 4, 2018 at 8:29 pm

      Hi Carmen, we’re sorry you’re having issues! We’ve updated the recipe with a few troubleshooting tips.

      Reply
  4. Lynda Tillman says

    November 22, 2017 at 6:45 pm

    These taste great! I need some prep hints, though. My dough was really wet and hard to handle. The rolls kind of ran together and were not as "tall" as expected. Really tasty, though!

    Reply
    • Todd Greco says

      December 4, 2017 at 6:57 pm

      I had the same experience. Does the type of mozzarella matter? I used part skim, not whole. I also used almond flour, not almond meal. Maybe that makes a difference?

      Reply
      • Alex Lester says

        January 4, 2018 at 8:28 pm

        Hey guys, we’ve tested these rolls a few more times to help troubleshoot some issues folks are having. Part skim is perfect, be sure that it’s also low moisture. It doesn’t really make a difference from almond flour – meal. Be sure to use the 4 tablespoons of baking powder, not 4 teaspoons.

        Also, we’ve found that it helps to let the dough rest for 10 minutes after mixing and chill for 10 minutes after rolling into the balls. Hope this helps!

        Reply
    • Caroline says

      January 14, 2018 at 1:09 pm

      I just made these, they’re in the oven as I write this. I experienced the same. More batterlike than a dough. I’ve tried other recipes and I’ve actually had a perdect dough-like ball. I had to take more almond flour. Hope they will be good after all ?? I’ll write here again after they’re done.

      Reply
      • Lee Ann says

        November 2, 2020 at 10:58 pm

        I had the same issue. They were just kind of sticky blobs when I put them on the parchment paper on a baking sheet. But then I stuck them in the freezer for 15 min. and there was no stickiness whatsoever when I took them out. I was able to roll them into perfectly formed balls. I used a pie dish since I don’t have a cast iron skillet. They turned out great!

        Reply
  5. Amanda Matasick says

    November 22, 2017 at 11:19 pm

    These are AMAZING. I used 1/4 baking powder and everything 😉 they are coming to thanksgiving with us and will be a staple in our house from here on out!!

    Reply
    • Alex Lester says

      January 4, 2018 at 8:25 pm

      Really glad you enjoyed them Amanda!

      Reply
  6. Chris J says

    November 25, 2017 at 2:47 am

    This is a delicious recipe – BUT you only need to use 4 teaspoons, NOT 4 Tablespoons, of baking soda.

    Reply
    • Alex Lester says

      January 4, 2018 at 4:17 pm

      Hi Chris, Glad you enjoyed the recipe. 4 tablespoons is the correct amount, it’s what allows the rolls to rise.

      Reply
    • shayal cantrell says

      January 22, 2018 at 5:38 pm

      Chris, Did these work with the 4 teaspoons Baking soda? and did you use baking SODA or baking powder? 4 tablespoons seems like the flavor wouldn’t be great and I an waiting to lower the mount.

      Reply
  7. Anders Björk says

    December 1, 2017 at 9:30 am

    These look amazing, must try them ASAP! Thanks for sharing.

    Reply
  8. Jamie says

    January 7, 2018 at 6:47 pm

    It says 12 servings. 3 grams of carbs per serving. The recipe makes 20-22 rolls. So how many carbs per roll?

    Reply
    • Alex Lester says

      January 8, 2018 at 12:07 pm

      3 net carbs per serving, so roughly two rolls per serving. That breaks down to about 1.6 net carbs each if you make 22 rolls, and just a tad bit more if you roll out less.

      Reply
  9. Judy Reynolds says

    January 7, 2018 at 10:25 pm

    I made these rolls today 1-7-2018 and oh my goodness we loved them…not eating too many of them may be the biggest problem.
    Amazing….will for sure make them many times…this Keto diet I am on now is not too bad, but sure keeps me busy in the kitchen
    J Reynolds

    Reply
  10. Janet C says

    January 8, 2018 at 2:08 pm

    Like others below, my first batch was a glop. I tinkered a bunch but in short, if you find this happening, add more flour then fridge before you make the balls. You may need to tinker with the flour a few times. All recipes depend on room temp, hand temperature, size of eggs, etc so tinkering should be expected. I might leave out one egg the next time.

    BTW, these were delicious. I made super thin sliders with carmelized onions, homemade ketchup (no sugar), mustard and a pickle. I recreated the burgers from a childhood dive burger place and I was in heaven. Lunch today will be cuban sandwiches! Thanks Alex!

    One question for Alex, why is your flour so white? Even my super fine almond flour from Bob’s has flecks.

    Reply
    • Alex Lester says

      January 8, 2018 at 3:08 pm

      Hi Janet, so happy to hear that you enjoyed these. You are completely right, as with any recipe you may have to tinker a bit depending on your specific ingredients, temperatures, etc…

      I think it looks white just because of the lighting. I’m using Bob’s Red Mill Super Fine Almond flour and it’s yellowish.

      Reply
      • Janet says

        January 20, 2018 at 12:33 pm

        Adding some additional info that I’ve discovered since I now pretty much live on the these bad boys 🙂

        There are two different Almond Flours with Bob’s Mill that I hadn’t noticed before. One is Natural super fine almond flour that still has the skins on. Then there’s super fine blanched almond flour. Alex, you must use that one because it is free of the brown flecks. Much prettier.

        Also, last night I made the dough then let it sit overnight….MUCH EASIER to roll out and removed the need to add more almond flour. Since I’m a little sensitive to flours, that was a nice discovery. Again, not necessary but it allows you to make that part in advance too!

        I’m about to play with cubing them then toasting them for homemade croutons. Will let you know how that works out!

        Reply
        • Alex Lester says

          January 20, 2018 at 12:41 pm

          Hi Janet, thanks for the awesome comment! Yes, we do use the blanched almond flour but this recipe works with the natural one as well – it’s just not as pretty.

          I’m glad to hear that chilling overnight worked out well for you! Some folks have issues rolling and some don’t, I think it may be due to the brand of cheese they are using as each one has different moisture content.

          I have to say that these do make awesome croutons, I like min with a bit of butter and garlic powder.

          Reply
        • Shoshana says

          March 30, 2018 at 9:06 pm

          Did you make croutons? If so, how did they turn out?

          Reply
          • Alex Lester says

            April 18, 2018 at 12:47 am

            I haven’t yet, I’ll be sure to post them when I do though.

  11. Jen says

    January 9, 2018 at 9:12 pm

    Do you have to use a skillet??

    Reply
    • Alex Lester says

      January 10, 2018 at 11:25 am

      Any baking dish that allows all the rolls to touch so they can rise properly will work.

      Reply
      • Ren says

        October 19, 2020 at 5:24 am

        Please can you explain why the rolls need to be touching for them to rise?
        I was thinking to try putting individually into a muffin tray – would that be a disaster?

        And, has anyone had any luck using an ice-cream scoop to handle the batter?

        Reply
        • Cast Iron Keto says

          October 19, 2020 at 2:42 pm

          They need to be touching something so that they don’t spread out. A muffin tray will absolutely work for that! An ice cream scoop maybe not so much as a cookie scoop that has the handle to squeeze the dough out, works great! You can also spray the inside of the scoop with cooking spray each time so that it doesn’t stick at all.

          Reply
  12. Dee says

    January 9, 2018 at 10:11 pm

    I was wondering if you could suggest a substitution for the almond flour, I’m allergic to almonds. These sound a bit sensitive to mix up. So I wondered if you had ever tried any other GF flours in them, and how did they do?

    Reply
    • Alex Lester says

      January 10, 2018 at 11:24 am

      I’m sorry, I do not. For this recipe substituting coconut flour requires too much moisture and in an effort to keep the carb count low I haven’t tried any other GF flours.

      Reply
    • Janet says

      January 13, 2018 at 11:11 pm

      I tried it with hazelnut. Can you do that flour? Worked beautifully.

      Reply
  13. Adrianne says

    January 10, 2018 at 12:50 am

    Just made these-delicious! How do you store them? Do they freeze well?

    Reply
    • Alex Lester says

      January 10, 2018 at 11:20 am

      I store them in the refrigerator, and them just pop them in the toaster oven to warm them back up. As for freezing, I cannot say because I haven’t tested it, they never last too long in my house.

      Reply
      • Lisa says

        June 4, 2018 at 12:26 am

        A friend of mine said they freeze well. I am making these tonight.

        Reply
  14. Brooke says

    January 10, 2018 at 2:17 am

    I made this tonight. I was so nervous after reading the comments but they came out PERFECT! Even my non-keto boyfriend tried them and loved them! Thanks so much for the recipe! I will definitely be making these again and again!

    Reply
    • Alex Lester says

      January 10, 2018 at 11:20 am

      I’m so glad you enjoyed them!

      Reply
  15. Stacey says

    January 10, 2018 at 5:13 am

    What if I don’t have an iron skillet?

    Reply
    • Alex Lester says

      January 10, 2018 at 11:18 am

      Any baking dish or other skillet that allows all the rolls to touch so they can rise properly will work. Cast iron is just my cooking vessel of choice for everything.

      Reply
  16. Janet says

    January 13, 2018 at 9:17 pm

    Ok JUST about to make these AGAIN and I’m out of almond flour. do you think hazalnut flour will work?

    Reply
    • Alex Lester says

      January 13, 2018 at 10:59 pm

      I have not tested hazelnut flour as a substitute, but in theory it should work just fine. The finished rolls may have a nuttier flavor than they would with almond flour though. Let me know how it turns out!

      Reply
      • Janet says

        January 13, 2018 at 11:09 pm

        Just beautifully. Yes nuttier and a little sweeter.

        Reply
  17. Lois says

    January 13, 2018 at 11:22 pm

    Have you tried refrigerating the rolls for much longer than 10 minutes? I got excited and started making them. However, if I cook them now, they’ll be cool by dinner. What do you think about leaving them in the frig for an hour before cooking??

    Reply
    • Alex Lester says

      January 15, 2018 at 1:59 pm

      That should be fine, the dough will probably be easier to work with by letting if rest that long.

      Reply
  18. Caroline says

    January 14, 2018 at 1:20 pm

    I mean hello…. SO SO GOOD!!! They came out great!! Smells lovely here. I added more almondflour as I had more of a batter til I had a good dough-like texture.

    Do you think it could be possible to maybe add to the amount of cheese how much 3 cups weigh in grams? I usually go by scale when doing "fathead" dpughs. The reason for my asking is that we don’t have the same cup-size here in Sweden as you do 😉

    Again, thanks for this recipe – I am beyond happy for this. Woho!

    Reply
  19. Anne says

    January 15, 2018 at 12:49 am

    Has anyone halved the recipe and had success?

    Reply
  20. Amy says

    January 15, 2018 at 2:07 pm

    Is there a way to make coconut flour work for this?

    Reply
    • Alex Lester says

      January 16, 2018 at 2:13 pm

      Unfortunately coconut flour requires more moisture so it doesn’t work as a substitute for this particular recipe. However I am testing out a similar recipe that uses coconut flour instead of almond, so keep on the lookout for it!

      Reply
  21. Alba says

    January 16, 2018 at 7:42 pm

    Are those macros per bun or per 2 bums or something?

    Reply
    • Alex Lester says

      January 16, 2018 at 7:46 pm

      The macros are per serving so the math works out to roughly 2 rolls per serving.

      Reply
      • Alex Lester says

        January 17, 2018 at 2:06 pm

        It all depends on how large or small you roll the buns, so there is a little bit a leeway. If you rolled them out small enough to make 24, then you’d have exactly 24 rolls with 12 servings of 2, but they’d be too small for sliders. If you made 20 rolls you could either adjust the math for 10 servings of 2 rolls, or 12 servings of 1.67 rolls.

        If you adjust to 10 servings of 2, the macros for the rolls would equal: 399 Calories
        /
        19% Protein – 18 g
        /
        77% Fat – 33 g
        /
        4% Net Carbs – 4 g

        Reply
  22. Stacie says

    January 17, 2018 at 1:17 am

    I mixed the dough in my KitchenAid and the consistency was much better! In the oven now:) Looking forward! Thanks for sharing!

    Reply
  23. Theresa Bacon says

    January 17, 2018 at 3:52 am

    I don’t have a cast iron skillet. Will a round baking pan work, or a glass one?

    Reply
    • Alex Lester says

      January 17, 2018 at 1:45 pm

      Yes, any baking disk or other piece of oven safe cookware should work just fine. Just be sure all the rolls are touching, that is what allows them to rise.

      Reply
    • Linda says

      November 1, 2020 at 9:37 pm

      5 stars
      I made the rolls today. They where delicious. But when they came out of the oven they didn’t look like individual rolls. They ran into each other. But still yummy. Please tell me what I did wrong.

      Reply
      • Cast Iron Keto says

        November 3, 2020 at 4:22 pm

        Hey Linda! I bet you didn’t chill them long enough – even popping them into the freezer for 5-10 minutes should do the trick.

        Reply
  24. Will G says

    January 17, 2018 at 5:04 pm

    How is the melted butter used? Missed that I instruction. Thanks.

    Reply
    • Alex Lester says

      January 17, 2018 at 5:11 pm

      It’s part of step 4. The butter is melted in the skillet as a way to grease to pan.

      Reply
  25. Carol says

    January 19, 2018 at 11:01 pm

    My dough is so sticky that I can’t roll into balls. What did I do wrong?

    Reply
    • Alex Lester says

      January 20, 2018 at 12:39 pm

      Hi Carol, let’s see if we can troubleshoot what happened. First, did you use low-moisture part-skim mozzarella? Did you let the dough rest before trying to roll it into the balls?

      Reply
    • Janet says

      January 20, 2018 at 7:45 pm

      Carol – take a peak at my two comments below – Janet

      Reply
    • chinwe says

      February 10, 2018 at 10:55 am

      Hi Carol.add more flour to it

      Reply
  26. Kayci says

    January 21, 2018 at 1:09 am

    I really liked these, even my non-keto husband did, too! My only issue is that the rolls were quite salty for my taste – likely from all the cheese. Any ideas on how to make them less salty tasting? Regardless, i will make them again !

    Reply
    • barbara says

      January 31, 2018 at 10:27 pm

      Kaci, mine were salty, too! i wonder if it’s from all the baking powder?

      Reply
  27. Ashley says

    January 23, 2018 at 11:49 pm

    Help asap! Making these for dinner tonight. I’m keto so the net carbs are great. But my son has type 1 diabetes. How do I figure out the total carbs??

    Reply
    • Alex Lester says

      January 23, 2018 at 11:51 pm

      Based on 12 servings you’d be looking at 5.5 total carbs per serving.

      Reply
  28. Anita says

    January 26, 2018 at 11:31 pm

    These had a very good flavor but were too salty, I have a hard time finding low salt cheese, could I lower the baking soda some and still get an adequate rise?

    Reply
  29. Anita says

    January 26, 2018 at 11:35 pm

    Sorry I meant baking POWDER not soda.

    Reply
  30. DeAnna says

    January 27, 2018 at 8:43 pm

    I made these rolls last week, the batter was goopy and the rolls came out flat. My husband made them last night and they were amazing!! He left them in the fridge for over an hour and used a scant less baking powder. We made sausage and cheese breakfast sandwiches this morning with them. I guess my guy gets the task of making them from now on!! Thank you for a delicious low carb bread. Great work!

    Reply
  31. [email protected] says

    January 28, 2018 at 5:13 pm

    Where is your print button so I can print your recipe?

    Reply
  32. Sue says

    January 29, 2018 at 12:03 am

    I wasn’t able to roll mine into balls so i used a small cookie scoop and put them on to a plate and in the refrigerator for about 45 minutes. They were easier to roll when they came out. Mine did have a strong after taste. Not sure if it was from the skillet or the baking powder. Next time will try glassware and adding some seasonings to the dough.

    Reply
    • Mary says

      April 7, 2019 at 1:16 am

      Thank you so much for the cookie scoop idea, I usually use the scoop when making biscuits. Thanks again for the reminder

      Reply
  33. Rachel says

    January 29, 2018 at 11:11 pm

    I cut the recipe in half and had to use ALL of the almond flour in the original recipe in order to roll them into balls. I followed the instructions too and used the correct cheese…

    Reply
  34. barbara says

    January 30, 2018 at 12:46 am

    Oh Janet, I was so excited about making these! I made them today and they were beautiful and smelled so good, but oh my! They are so salty, I don’t think I can eat them! Yikes! I did try one with some butter and honey and that tamed it down, but i don’t really want to eat honey. what did i do? could it be the baking powder???

    Reply
  35. Jessica says

    February 3, 2018 at 2:54 am

    I made these the other days and I didn’t heat the cheese long enough and didn’t mix the baking powder with the almond flower throughly. I also didn’t follow the wait 10 min before I kneeded it and mixed it more (shame on me for now following the recipe to the letter)….. TODAY on the other hand I took my time and did it EXACTLY as the recipe called for Andrade sure everything mixed and cooled appropriately and it turned out AMAZING! Loved the recipe! Def a keeper!

    Reply
  36. Jessie Sams says

    February 4, 2018 at 5:05 pm

    I made these the other night. Sooooo good! Fortunately, the really salty taste keeps me from eating too many. (I may not have used part-skim Mozzarella but I will make sure to next time)
    They reheat really well in a microwave. I heat them on a very low power (3) for 30 seconds.
    These will be my new go-to rolls for sure.
    Here are the adjustments I will make next time. Instead of trying to roll into balls after mixing, I’m going to chill for a bit first. And I will increase the chill time after they are rolled into balls to at least 30 minutes or more. Mine flattened a little when baking, but still pull apart where they should. These are worth the work! They are wonderful!

    Reply
  37. Sage Weaver says

    February 5, 2018 at 1:11 am

    I made this recipe this evening. The dough was far too sticky to roll into balls so I just scooped it with a spoon. After it baked the dough did not remain as single rolls, but like a cake, which was fine because I just cut it into slices. However, the after taste of this bread was way too overwhelming! It was bitter. I followed the directions exactly as you described. Any thoughts about why it tasted so bitter? Also, the inside of my cooked bread did not look like yours.

    Reply
    • Erica says

      February 12, 2018 at 1:15 am

      Mine too… :/

      Reply
      • Michele says

        February 18, 2018 at 10:08 pm

        I read on another site that if your baking powder contains aluminum it will cause the bitter taste. They make baking powder that is aluminum-free. Maybe this helps.

        Reply
  38. Jasmin says

    February 6, 2018 at 4:14 am

    Made these in a muffin pan the other night and they turned out great! I couldn’t bring myself to use 4 tbsp of baking soda as I know how salty it is, so I used three, and they still rose perfectly high, light & fluffy. Still a bit too salty for me so next time I’m going to try reducing it a little bit more. What I’m SUPER excited about though… is that tonight I’m going to use the recipe to make dumplings for dumpling stew!

    Reply
    • Jolene says

      February 26, 2018 at 12:54 pm

      Baking powder, not baking soda. Baking powder is not salty.

      Reply
    • Jani says

      March 2, 2018 at 2:38 am

      The recipe says baking powder, not soda. Maybe that makes a difference.

      Reply
    • Shoshana says

      March 30, 2018 at 8:56 pm

      In the recipe it says baking powder, not soda.

      Reply
    • Peter Lister says

      June 26, 2018 at 12:16 pm

      Ahhh that’s what it was, mine broke apart a little but enough shape to eat ok without crumbs, I did have an over riding flavour but couldn’t work out what it was, now I know it’s a salty taste, so I may also reduce baking powder next time, I wonder what the bare minimum baking powder might be

      Reply
      • Alex Lester says

        July 19, 2018 at 6:49 am

        Hey Peter, did you use aluminum free baking powder?

        Reply
  39. Courtney says

    February 10, 2018 at 6:44 am

    My rolls still look wet after 25 minutes. Do they carry over cook while they sit? I didn’t realized I used 4 extra large eggs.

    Reply
  40. Donna Hein says

    February 10, 2018 at 6:30 pm

    These are very good – even though they were not nearly thick enough to roll into balls. I made the recipe to the tee. They were just flatter and I basically had to "pour" them in a pan. I just ended up cutting them like bread. So next time I tried it I put them in the fridge for about 45 minutes before rolling them into balls. They still did not have the consistency to roll into balls and had to do the same thing. I would LOVE to have these turn out like they did in the recipe.

    Reply
  41. Linda says

    February 11, 2018 at 10:36 pm

    Hello! I made these tonight to accompany a pot roast! They came out perfect! Question: How do you store these? Refrigerate? I have a lot left and do not want to waste them.

    Reply
    • Alex Lester says

      February 11, 2018 at 10:39 pm

      I’m glad you enjoyed them. Yes, store them in the refrigerator and they’ll be good for about a week.

      Reply
  42. Gilbert says

    February 15, 2018 at 10:05 pm

    What is the serving size?

    Reply
    • Alex Lester says

      February 16, 2018 at 12:50 pm

      About 2 rolls if you roll out 24.

      Reply
  43. Dana says

    February 22, 2018 at 8:19 am

    Followed the recipe exactly, including the melted butter in my Griswold #8 skillet before loading the dough balls. Despite this skillet being extraordinarily well-seasoned, the finished rolls (20 min at 400 degrees) adhered tightly to the bottom of the pan, and most were torn apart in the attempt to free them. Anyone else have that problem? How to avoid it? Hate to have to go to my Teflon skillet… .

    Reply
    • Alex Lester says

      February 25, 2018 at 12:32 am

      I hate to hear that, I’ve tested this recipe dozens of times and never had that issue.

      Reply
      • Dana Windhorst says

        February 25, 2018 at 7:37 pm

        A puzzle. My #8 Griswold is virtually non-stick for everything else. Maybe a lower temp, but for longer? Also, do you think coconut flour would work for this recipe (want to avoid eating too much almond products)?

        Reply
        • Alex Lester says

          March 5, 2018 at 1:32 pm

          Coconut flour requires more moisture, so for this particular recipe it is not a good substitute.

          Reply
          • Ellen says

            March 17, 2018 at 8:58 pm

            Could you increase the eggs and add some butter for more liquid?

          • Alex Lester says

            April 18, 2018 at 12:53 am

            I have never needed more liquid for this recipe, but due to inconsistencies between brands for the same ingredients I’d say add more butter before adding more egg.

  44. Jenn says

    February 23, 2018 at 5:20 am

    Oh my goodness these came out so good. I used extra almond flour, reduced the baking powder to 2tbs but added 1tbs of cream of tartar. I refrigerated the bowl of dough for 10 minutes before rolling the balls, then refrigerated for another 10 minutes before baking.

    Reply
  45. Phyllis Wenger says

    February 26, 2018 at 6:01 am

    Has anyone used Arrowroot flour to make these? We don’t like the texture of almond flour but I’m not sure what the conversion would be for Arrowroot flour.

    Reply
  46. Jennifer says

    March 4, 2018 at 3:09 pm

    These ar so good I can’t stop eating them! I followed the directions as written. They’re sticking a bit to the pan but come off with a spoon and a little elbow grease. Next time I’ll chill longer and not try and shape before chilling – they’re too sticky. I’ll put in the pan with a spoon like someone else suggested.

    Reply
  47. Tammy says

    March 13, 2018 at 11:13 pm

    Can we see what your dough looks like when it is mixed before you roll the balls. It wasn’t smooth just sticky. I did use everything including the part-skim low moisture cheese. Very hard to roll….and I made it twice and threw the first batch out because it was sticky and I thought I did something wrong. Like the first time I beat the eggs before I put them in. But second time I didn’t and did exactly like the video. The video pretty much skips over the look of the dough before it is rolled. I kept spraying my hands with cooking oil just to try to get them to roll. 🙁 Hope they come out…..I have them in the fridge setting now. They just want to spread out as after I put them on the plate. I am going to try to ball them again smoother before I put in pan. So hoping it works.

    Reply
  48. Ellen says

    March 17, 2018 at 8:53 pm

    What are the TOTAL carbs? I don’t do net carbs. Thanks!

    Reply
    • Alex Lester says

      April 18, 2018 at 12:44 am

      Total carbs are 5.5g per serving (2 rolls)

      Reply
  49. Denise says

    March 21, 2018 at 4:35 pm

    I have made these sweet by adding 1 T Lakanto Monk Fruit Sweetener, then rolled them in cinnamon "sugar" which was also Cinnamon mixed with Monk Fruit Sweetener, so yummy, or to this recipe I added 1 tsp garlic powder and served with soup. Mine was also a sticky batter, but I found that rolling the dough in the cinnamon sugar gave it more definition. I bet you could roll in parmesan cheese or ground nuts as well. I might try adding just a touch of coconut flour to firm them up a bit. I could see the dough being used to make monkey bread or even possibly donuts. Mine ran together so I sliced it up into pieces of bread. I used a 9×13 glass pan which I buttered generously and the bread did not stick. Thanks for figuring out this recipe! I don’t know what I’d do without you, as I don’t have time to spend figuring!

    Reply
  50. Delaney says

    March 22, 2018 at 7:37 pm

    @Alex Lester…you’ve gotta get a print button on here (I looked about 4 times)! I don’t do Pinterest and I’m old school (at 35) and like to print out recipes so I can jot notes/edit/find more easily.

    Reply
    • Alex Lester says

      April 18, 2018 at 12:25 am

      Print buttons are coming, they are already on the newest recipes, and I working to add them to older recipes such as this one.

      Reply
  51. Dan says

    March 22, 2018 at 9:56 pm

    Can this recipe be frozen before actually cooking them? Then just take them out of the freezer to put them in the oven, or in the pan? Looking to "pre-make" the dough to be cooked later.

    Reply
  52. Janet says

    March 24, 2018 at 2:33 pm

    Have you ever tried phylum husk to give a little bit more texture? Just curious. Thanks!

    Reply
    • Alex Lester says

      April 18, 2018 at 12:28 am

      I haven’t tried it that way, if you do let me know how it turns out please…

      Reply
  53. Marcie says

    March 24, 2018 at 11:17 pm

    What is sodium content? My dad has kidney and heart disease and we have to watch carbs and sodium.

    Reply
    • Alex Lester says

      April 18, 2018 at 12:41 am

      With so many variations between brands I’d be afraid to quote a specific number for sodium.

      Reply
  54. Kristy says

    March 28, 2018 at 4:25 am

    Mine did not rise 🙁 I noticed in the video you mixed the eggs in after mixing the almond flour and baking powder. I added everything together after the cheese mixture was done. I let them rest longer and they were still sticky. Maybe I’ll freeze them and give them to another keto friend.

    Reply
  55. dolly says

    March 28, 2018 at 2:15 pm

    I you have this problem ….adhered tightly to the bottom of the pan, and most were torn apart in the attempt to free them. How to avoid it? TRY.. parchment paper in the bottom of the pan.

    Reply
  56. Deb says

    March 31, 2018 at 1:08 am

    Oh my goodness! I just made these and I found my happiness!! Made exactly according to recipe and it turned out fantastic! No trouble removing from pan or anything!! Thanks so much, even my husband liked them!!

    Reply
  57. Toni says

    April 3, 2018 at 1:43 pm

    You can get ancient grain wheat through hayden flour mill. This is wheat before Monsanto got a hold of it. They stone grind in small batches. http://www.haydenflourmill.com
    My husband has gluten sensitivity but can have this wheat!

    Reply
  58. Judy Bloodworth says

    April 14, 2018 at 7:40 pm

    Not Logged In Just now
    I made these for the first time and love them. Even my sister who has no gluten issues enjoys them! Love finding something that works well for me that she also enjoys. I made these in a cast iron skillet and only had a problem in one spot where they stuck just a bit and think it was more just not taking them out right. I used an offset spatula and that was an easy way to get them out. I spooned the dough balls onto a plate to chill and let them chill for almost an hour and then they were no longer too sticky to shape to put in the skillet. I will be making these again!

    Reply
  59. Tjavette says

    April 15, 2018 at 4:24 am

    Instead of placing my balls in an 8 inch skillet, I spooned them in a 24 mini muffin tin. Vóila! Popover rolls!

    Reply
    • Nathalie Leblanc says

      January 20, 2019 at 8:25 pm

      How long did you put them in for?

      Reply
      • Alex Lester says

        January 28, 2019 at 6:46 pm

        All of the directions are listed in the recipe.

        Reply
  60. Kevin says

    April 15, 2018 at 6:20 pm

    What’s the key part of the cheese, the low moisture or the part skim? To keep fat content up I only have full fat, low moisture mozzarella.

    Reply
    • Alex Lester says

      April 18, 2018 at 12:58 am

      I would say the low moisture part is the most important. I’ve tested these rolls several times and I always have the best results with low-moisture part skim. I’m not saying it won’t work with full fat, low moisture, just probably not as well.

      Reply
  61. Michael says

    April 21, 2018 at 9:58 pm

    Thanks for posting this. This is by far my favorite keto recipe. I like adding rosemary and garlic and other spices based on what I’m eating. I love using them for sliders as well. They’ll write songs about you Alex. 😉

    Reply
    • Alex Lester says

      July 19, 2018 at 7:00 am

      Ha Michael, so great to hear you enjoyed the rolls!

      Reply
  62. Cassie says

    April 25, 2018 at 8:23 pm

    Would it be possible to substitute baking soda for baking powder. I’m running a bit low and don’t want to run to the store if I don’t have to.

    Reply
  63. Alice says

    May 3, 2018 at 3:38 pm

    I made this today and although I managed to roll the dough into little balls, they melted when I baked them.
    Will tried to add more almond flour and a little less cheese the next time.

    Reply
  64. Nidza says

    May 14, 2018 at 5:14 pm

    I’ve made this recipe twice. The first one at sea level. It was very salty to the point I could not eat it. It looked very good, like real rolls. The second try I changed the baking powder to baking soda. Since I’ve read that you can substitute 1:3, soda:powder, I did, using 1 1/3 baking soda for the four tablespoons of powder. It was much less salty, but I’d use 1 Tbs soda the next time. I was at high altitude this time in CO, it raised beautifully, but the mix was more grainy, less floury looking, the taste was good. Enjoy!

    Reply
  65. Szilvia Beylik says

    May 29, 2018 at 6:42 am

    Made it for the first time. Was so excited to try it, smelled great while baking. As for many others, it turned out bitter. It’s so bitter it’s inedible. I think it’d be really important to emphasize in the recipe that you need to use aluminum free making powder or you will end up with the bitterness. I do realize it calls for that in the ingredients but it doesn’t explain why. Most average households will just have the regular, aluminum containing stuff, I wasn’t even aware of the existence of that in there or the availability of an alternative. It’s a lot of cheese, eggs and time going to waste now…

    Reply
  66. Szilvia Beylik says

    May 29, 2018 at 6:42 am

    Made it for the first time. Was so excited to try it, smelled great while baking. As for many others, it turned out bitter. It’s so bitter it’s inedible. I think it’d be really important to emphasize in the recipe that you need to use aluminum free making powder or you will end up with the bitterness. I do realize it calls for that in the ingredients but it doesn’t explain why. Most average households will just have the regular, aluminum containing stuff, I wasn’t even aware of the existence of that in there or the availability of an alternative. It’s a lot of cheese, eggs and time going to waste now…

    Reply
  67. mary says

    June 4, 2018 at 11:24 pm

    making these today…. i had to re-read the 4 tbs LOL – looking forward to some bread —- we have been strict keto for 3 months…

    Reply
  68. Lynn Gard Price says

    June 7, 2018 at 1:53 pm

    These are fantastic. On a whim, I added pure monk fruit, and they come out tasting like Hawaiian rolls. I’ve tossed out all my other keto roll recipes, because this is my new go-to.

    Reply
    • Alex Lester says

      July 19, 2018 at 6:52 am

      Glad to hear you enjoyed them!

      Reply
  69. Lynn Gard Price says

    June 7, 2018 at 1:53 pm

    These are fantastic. On a whim, I added pure monk fruit, and they come out tasting like Hawaiian rolls. I’ve tossed out all my other keto roll recipes, because this is my new go-to.

    Reply
  70. Tracy says

    June 10, 2018 at 2:49 am

    Did you spoon the flour into the cup or scooped the flour with the cup? I’ve been a professional baker for over 30 years and I was disappointed at my failure with this recipe. I had to scoop the dough with an ice cream scoop into a plate and chill in the fridge before attempting to roll. It helped. I put it back into the fridge after rolling while the oven pre heated. After baking, the rolls stuck to the pan and they rose into one big glob of bread. It could be that my baking powder is double acting baking powder. The inside was a little gooey. I will attempt these again using regular baking powder or maybe only 2 tbsp next time , a little sugar substitute, maybe a tbsp more flour and some parchment paper. These will make a good base for cinnamon rolls if I can get the dough to firm up enough to roll.

    Reply
    • Alex Lester says

      July 19, 2018 at 6:52 am

      I scooped the flour so it’s more packed. Let us know how it turns out with the right baking powder or if you decide to play around with the ratios, would love to hear how it turns out.

      Reply
  71. Holly says

    June 23, 2018 at 8:05 pm

    Can you freeze these after cooking and reheat them?

    Reply
    • Alex Lester says

      July 19, 2018 at 6:47 am

      Yes!

      Reply
  72. Angelita says

    July 7, 2018 at 11:34 pm

    These came out beautifully! After reading all 112 reviews, I decided to pop the dough into the freezer for 30 minutes right after mixing all ingredients. I did use my Ninja food processor to blend. After 30 minutes in the freezer the dough was workable but still EXTREMELY sticky. I decided to oil my hands to the heavens and it made the ball forming process super easy. Popped them back in the freezer for 20 minutes, then to the pan, and finally in the oven. The did not blend into one piece and held their individual roll shapes. Thank you so much for this recipe. Even my non keto family loved it! I whipped up a cinnamon nutmeg butter to pair with them.

    Reply
    • Alex Lester says

      July 19, 2018 at 6:45 am

      Glad to hear that!!

      Reply
    • Kelley Morelan says

      September 2, 2018 at 4:21 pm

      Angelita,
      Did you make your own cinnamon nutmeg butter? Recipe? Sounds fantastic!

      Reply
      • Melissa Tucker says

        October 7, 2018 at 2:23 pm

        Recipe please

        Reply
  73. BCY says

    August 3, 2018 at 3:35 pm

    Print button needs some work. With image it prints full size image and spread across 4 pages and without images uses two with a half page gap between Instructions and actual instructions.

    Reply
  74. Lucy says

    August 9, 2018 at 4:56 am

    I’m new to Keto. Can you tell me which brand cheese cheese and mozzarella cheese you used? I’m having a hard time figuring out which ones don’t have additives or preservatives.

    Reply
    • Alex Lester says

      August 14, 2018 at 7:13 pm

      I usually use Organic Valley or the Simple Truth brand from Kroger.

      Reply
  75. Angela A says

    August 21, 2018 at 3:04 pm

    We are new to keto and tried other keto buns, highly disappointed! This recipe though was amazing!! Even better than regular bread!! Thanks so much!!
    Our only problem was it was soooo runny and sticky. We ended up adding more almond flour to get it to the consistency in the video. They came out perfect!!

    Reply
    • Alex Lester says

      August 27, 2018 at 2:29 pm

      Glad you enjoyed these!

      Reply
  76. Lisa says

    September 4, 2018 at 11:11 pm

    Made these and turned out beautiful but extremely salty. Any suggestions to help reduce that?

    Reply
    • Alex Lester says

      September 7, 2018 at 3:00 pm

      Hi Lisa, I think it really depends on the type of cheese you use as well as the type of baking powder. Did you use aluminum free baking powder?

      Reply
    • Yanire says

      February 18, 2019 at 7:03 pm

      Hi Lisa, could it be that you used salted instead of non-salted butter? I did that once in another recipe and it turned out quite salty.

      Reply
  77. Samantha Ligmann says

    September 9, 2018 at 4:16 pm

    These went perfectly with the Mediterranean beef stew we made for dinner! Thanks for the recipe!

    Reply
    • Alex Lester says

      September 13, 2018 at 3:21 pm

      Great to hear that!

      Reply
  78. Mags Fontes says

    September 14, 2018 at 2:55 pm

    Hi Alex! I’m super excited to try this recipe. Based on the comments I know you’ve gotten this question a lot, but I want to be sure I get it right; In the Frequently Asked Questions portion above, you mention baking soda as an ingredient, but in the actual recipe it’s baking powder. Can you confirm there is NO baking soda and that there is 1/4 cup (4TBSP) Baking Powder. I appreciate your time!

    Reply
    • Alex Lester says

      September 20, 2018 at 2:33 pm

      Hi Mags, thanks for the heads up on that typo. It is indeed baking POWDER, not soda.

      Reply
  79. Eric Mathews says

    September 16, 2018 at 2:45 am

    Hey Alex! Tried this recipe tonight and we got a delicious cake of sorts! Lol
    When you heat up the cream cheese and mozzarella, do you completely melt it or just heat it up? Also, I used my food processor, do you think the dough would handle better when it’s less mixed?
    On to the tinkering phase!

    Reply
  80. Melissa Griffiths says

    September 29, 2018 at 1:21 am

    You had me at "bread made out of cheese." These rolls look gorgeous!

    Reply
  81. Mark says

    October 27, 2018 at 12:34 pm

    Sounds great but 550mg of sodium is way beyond my dietary restriction for one dinner roll.

    Reply
  82. Alison Jordan says

    November 9, 2018 at 8:12 pm

    I could not get aluminium free baking powder so made my own, mixing 1 to 3 bicarb soda and cream of tartar, it didn’t work. It was incredibly salty and flattened into basically a big cheesy omelette.

    Reply
    • Alex Lester says

      November 10, 2018 at 11:12 am

      Yeah, I’m not sure that would work. I believe that DIY baking soda is 1:2 not 1:3. If you try these again with actual baking powder let me know how they turn out!

      Reply
  83. sarah says

    November 11, 2018 at 4:49 am

    Thank you so very much for this recipe… My whole family even my 2 non keto kids even loved it. We are thinking the uses for this will be endless….I put on some butter and sugar free syrup and was blown away with how delicious it is. Thanks again.

    Reply
  84. Ari says

    November 16, 2018 at 10:12 pm

    Hello Alex. One of baking powder ingredients is corn starch. That is a big no no for keto. Anything else that can be used ? or anyone else know what else can be added besides baking powder ? I like the recipe except the baking powder part.

    Reply
    • Alex Lester says

      November 18, 2018 at 9:52 am

      Baking powder is calculated into our nutritional information so it includes the tiny amount of carbs that are present in baking powder. There’s no specific foods that are or are not keto. Keto is a nutritional state that your body enters when it’s using fat as fuel instead of carbs. Most of the time this is achieved by eating 5-10% of your daily calories in carbs. Hope this helps!

      Reply
  85. Cheryl says

    November 17, 2018 at 3:20 pm

    Could you use yeast in this recipe?

    Reply
    • Alex Lester says

      November 18, 2018 at 9:49 am

      Hi Cheryl, we haven’t tried this recipe with yeast so we can’t answer that question. If you give it ago we’d love for you to report back on how it worked out for you.

      Reply
  86. Tori says

    November 19, 2018 at 3:05 am

    Delicious! Reminded us more of the consistency of cornbread, but that isn’t a negative in this household. I brushed it with garlic butter before baking…yum! Hubby tried it with sugar free syrup and loved that, too. One tip: Keep your hands wet with water while rolling it into balls, and you won’t have too many issues. I don’t like to use oil on my hands, as it makes such a hot mess. So much potential in one recipe – sweet and savory. I would love to use this to bake ham and swiss sliders. Thank you! Thanksgiving, here I come!

    Reply
    • Alex Lester says

      November 20, 2018 at 4:05 pm

      Hey Tori, thanks for sharing your tip! We’re glad you enjoyed these rolls. Just a heads up that we do have a recipe for Ham + Poppy Sliders! Just use the search bar at the top our the site and they’ll pop right up.

      Reply
  87. Audrey Swaggert says

    November 19, 2018 at 3:42 am

    Wow just baked these and bit into my first one and it is DELICIOUS! Definitely will be making again!

    Reply
    • Alex Lester says

      November 20, 2018 at 4:04 pm

      Awesome to hear that Audrey!

      Reply
  88. Jennifer says

    November 20, 2018 at 6:48 pm

    What size cast iron pan?

    Reply
    • Alex Lester says

      November 22, 2018 at 12:31 pm

      10.5"

      Reply
  89. Donna says

    November 22, 2018 at 3:39 pm

    These rolls are delicious! After letting the dough stand 10-20 minutes, I use an ice cream scoop to scoop out the dough into balls and place on a flat dinner plate. Refrigerate for the 10 minutes. Then use a flat spatula to lift off plate and put in heated skillet. Perfect shape every time and no messy hands!

    Reply
  90. Diana says

    November 22, 2018 at 6:29 pm

    This is to be done on low on the stove right? Should I cover the cast iron while they cook?

    Reply
    • Alex Lester says

      November 23, 2018 at 6:17 pm

      Nope, just follow the recipe instructions above for the oven.

      Reply
  91. Valerie says

    November 23, 2018 at 5:26 am

    We made them for Thanksgiving & even the non Keto people enjoyed them. Found the taste / texture to be somewhere between a biscuit, cornbread, and spoon bread (especially before we reheated them), and in a very good way!

    So far everything we’ve tried on this page has been great – keep up the good work!

    Reply
    • Alex Lester says

      November 23, 2018 at 6:16 pm

      Awesome to hear that Valerie!

      Reply
  92. Matt Tomlinson says

    November 23, 2018 at 7:09 pm

    You can keep your hands very slightly damp under COLD running water while shaping. Put hand under faucet and shake off excess between each biscuit. The chilling process and the cooking process will take care of that tiny bit of water.

    Reply
  93. Whitty Moody says

    November 25, 2018 at 9:59 pm

    Every recipe I see for fathead dough uses mozzarella cheese. Has anyone ever tried any other type of shredded cheese? Cheddar, jack, colby jack? I am curious how that would work.

    Reply
    • Adriana Gutierrez says

      December 21, 2019 at 4:31 am

      I have made fathead bagels using Colby Jack cheese and they came out excellent.

      Reply
  94. Josh says

    December 12, 2018 at 3:57 am

    These are really good if you love the texture of a quiche but hate the flavors!

    This is not bread.

    Reply
  95. D says

    December 15, 2018 at 6:11 pm

    Can these be made a day in advance and stored in the refrigerator to bake the next day?

    Reply
    • Alex Lester says

      December 20, 2018 at 12:53 pm

      Yes!

      Reply
  96. Beverly Hulick says

    January 6, 2019 at 2:16 pm

    I can’t consume cheese which many KETO recipes have. Need KETO friendly recipes that do not have cheese in them.

    Reply
    • Susan says

      May 14, 2019 at 6:35 pm

      Try Ketotarian.

      Reply
  97. Isme says

    January 16, 2019 at 5:08 am

    The calories intake you mentionef is according to the whole recipe or just a single serving?

    Reply
    • Alex Lester says

      January 18, 2019 at 1:34 am

      It’s for one serving.

      Reply
  98. Jessica Post says

    January 27, 2019 at 2:57 am

    So ours was super sticky even after waiting like 15 minutes to roll them. We ended up just making bread because making balls out of it was impossible! Did we do something wrong? If we make this recipe again it will be with a good ice cream scoop with trigger…

    Reply
    • Alex Lester says

      January 28, 2019 at 6:39 pm

      Did you use part-skim cheese? You can try chilling them for longer which will do the trick.

      Reply
  99. Steve says

    January 31, 2019 at 3:19 pm

    Did you factor in the carb count for the 4 Tbsp baking powder? Nutrition facts label for baking powder uses 1/8 tsp as the serving size. At that size, everything is rounded down and is effectively zero carbs. But your recipes calls for 4 Tbsp which is 32 servings. I contacted Gabber Girl (makers of the popular Gabber Girl baking powder) and they told me that 4 Tbsp of their baking powder has 22.08 grams of carbohydrates.

    Reply
    • Alex Lester says

      February 3, 2019 at 1:23 pm

      Hi Steve, yes the carb count for the baking powder is accounted for.

      Reply
  100. Ruth says

    February 16, 2019 at 9:57 pm

    So, I have made these twice now. The first time I realized that I did not refrigerate them, so they spread out. This time I made sure to refrigerate them for at least 15 – 20 minutes and they still spread out. What am I doing wrong? I made sure the mozzarella was part skim and not full fat and followed everything else to a T!!

    Reply
    • Alex Lester says

      February 21, 2019 at 6:18 pm

      Strange! I would wonder if your baking powder is expired or if your cooking environment is hot? Try refrigerating them for even longer and that should do the trick.

      Reply
  101. Dietitian Mel says

    February 20, 2019 at 2:00 am

    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

    Reply
    • Alex Lester says

      February 21, 2019 at 6:16 pm

      This recipe accounts for the carbs in the baking powder, hope this helps.

      Reply
  102. Judy Cornelison says

    March 5, 2019 at 12:42 am

    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!

    Reply
  103. Adina says

    April 6, 2019 at 4:09 pm

    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!

    Reply
  104. Mary says

    April 7, 2019 at 2:07 am

    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.

    Reply
  105. Janice says

    April 21, 2019 at 8:26 pm

    Could I add 2 tsp of instant yeast to acquire that “yeasty” bread taste? Would it also help with the rise??

    Reply
    • Alex Lester says

      April 29, 2019 at 8:06 pm

      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!

      Reply
  106. Tamera Alexander says

    April 22, 2019 at 2:00 am

    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!

    Reply
  107. Nannj says

    April 24, 2019 at 10:19 pm

    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.

    Reply
  108. SUSAN says

    May 19, 2019 at 5:02 am

    The BEST EVER keto rolls !!!!

    Reply
  109. Ralitza Popova says

    July 11, 2019 at 10:51 am

    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!

    Reply
    • Alex Lester says

      July 21, 2019 at 1:17 pm

      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.

      Reply
  110. Nina says

    July 26, 2019 at 5:35 pm

    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.

    Reply
  111. Allison says

    August 30, 2019 at 5:52 pm

    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!!

    Reply
  112. Liz says

    September 2, 2019 at 12:02 am

    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.

    Reply
  113. Lynda Savage says

    September 12, 2019 at 12:12 am

    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?

    Reply
    • David says

      January 16, 2020 at 9:13 pm

      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.

      Reply
      • castironketoadmin says

        January 16, 2020 at 10:47 pm

        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!

        Reply
        • David says

          January 18, 2020 at 5:36 pm

          5 stars
          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.

          Reply
  114. Vicky says

    October 12, 2019 at 9:49 am

    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?

    Reply
  115. Melissa says

    November 27, 2019 at 1:07 pm

    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?

    Reply
  116. Adriana says

    December 20, 2019 at 11:00 pm

    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.

    Reply
  117. Meg says

    January 14, 2020 at 11:36 pm

    5 stars
    I LOVE these rolls, seriously THANK YOU!

    Reply
  118. Tami S. says

    January 20, 2020 at 1:52 am

    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.

    Reply
    • castironketoadmin says

      January 20, 2020 at 3:50 pm

      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.

      Reply
  119. Renee says

    March 28, 2020 at 2:49 pm

    5 stars
    The very best!

    Reply
  120. Leslie says

    March 31, 2020 at 9:32 pm

    5 stars
    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.?

    Reply
    • Cast Iron Keto says

      April 1, 2020 at 5:04 pm

      We store them in the refrigerator and heat them back up in the oven, hope this helps!

      Reply
  121. Carl Sharak says

    April 13, 2020 at 12:38 am

    5 stars
    Blown away! These biscuits are amazing. Brought them to Easter dinner and they were the talk of the meal.

    Reply
  122. Mark A Smith says

    April 16, 2020 at 7:37 pm

    5 stars
    The dough is a little challenging to work with but the rolls are delishous!

    Reply
  123. Cindy Dement says

    April 21, 2020 at 8:08 pm

    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.

    Reply
    • Cast Iron Keto says

      April 22, 2020 at 6:33 pm

      We have frozen these and reheated in the oven!

      Reply
  124. Joy says

    April 26, 2020 at 7:38 pm

    3 stars
    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.

    Reply
  125. Febe says

    July 23, 2020 at 11:28 pm

    5 stars
    They came out delish! Tagging you in my Instagram!

    Reply
  126. Terrie Apperson says

    October 12, 2020 at 7:06 pm

    I just made the “biscuits”. They are yummy, just a tad “eggie”. Otherwise had no problem with following the recipe.

    Reply
  127. Heather says

    November 30, 2020 at 8:54 pm

    5 stars
    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!

    Reply
  128. Dorothy Hoover says

    April 1, 2021 at 3:20 pm

    5 stars
    These are still my favorite recipe. Thank uou

    Reply
  129. Alexis Gassert says

    October 6, 2021 at 4:34 pm

    5 stars
    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!

    Reply
  130. Rhonda says

    November 25, 2021 at 3:00 pm

    4 stars
    My dough was a little runny but I’m going to tweak a little. Thank you for your recipe it was delicious!

    Reply
  131. sonogal says

    November 27, 2021 at 12:08 am

    5 stars
    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.

    Reply
  132. Anglea says

    January 10, 2022 at 9:38 pm

    5 stars
    Delicious! You definitely have to use the aluminum free baking powder.

    Reply
  133. Jenny says

    February 13, 2022 at 10:57 pm

    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

    Reply
    • Cast Iron Keto says

      February 20, 2022 at 6:24 pm

      Hi Jenny, I wouldn’t think so but if you try it, let us know how it goes.

      Reply

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✨ CREAMY JALAPEÑO SAUCE ✨ This spicy sauce i ✨ CREAMY JALAPEÑO SAUCE ✨  This spicy sauce is perfect for tacos, salads, burrito bowls, grilled proteins, and so much more! Ready in just minutes with only 3 ingredients (minus pantry staples), it’s a condiment you’ll want to have on hand at all times!⁠
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One of our favorite salsas has always been the taqueria-style jalapeño sauce that’s sometimes served with street-style tacos at your local Mexican restaurant. It’s richer than a salsa fresca or pico de gallo and is super creamy from the cooked jalapeños. We love the richness of it and it goes so well with so many things. The recipe can be found via the link in our bio 😉 ⁠
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#vegan #keto #ketoaf #lowcarblife #pcos #healtheating #plantbased #recipe #cooking
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#keto #grilledrecipe #lowcarb #recipe
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#keto #ketoaf #plantbasedketo #vegansofig #glutenfree #lowcarbrecipe #ketorecipe
These Cauliflower Walnut Taco Cups were originally These Cauliflower Walnut Taco Cups were originally featured in our cookbook and now that Cast Iron Keto is focused on plant-based + low-carb recipes, we thought it deserved a permanent place on the website.⁠
⁠
If you have our cookbook, have you tried this recipe out of the Meatless Monday chapter? If not, we hope you do, even if you’re more omnivore than plant-based. Why? Because they are simply delicious!⁠
⁠
The combination of the crumbled walnuts, tender cauliflower, and smoky chipotle peppers in adobo sauce create a filling that, while it resembles ground beef, is much more layered in flavors.⁠
⁠
The toppings are completely up to you, these are just our go-to’s. Some type of creamy sauce would be delicious too. Maybe a bit of dairy-free (or regular) sour cream mixed with a bit of extra chipotle in adobo? Yes, that sounds just perfect. You can grab the recipe link in our bio!⁠
⁠
#ketorecipe #ketotarian #plantbasedketo #veganrecipe
Are you a mushroom fan? We are! 🍄 We especially Are you a mushroom fan? We are! 🍄 We especially love wild mushrooms but this easy meal of Balsamic Mushrooms with Herbed Veggie Mash is great with your run-of-the-mill creminis which are easy to find at any grocery store. If you have access to other mushroom varieties, we love Maitake in this recipe too.⁠
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The veggie mash is basically our Keto Mashed Cauliflower, we adore this recipe and use it for so many things. It really is perfection. Even if you’re not usually a fan of cauliflower, you’ll love it. And, yes, we know that’s what all the food bloggers say but we promise it’s true!⁠
⁠
Obviously, this recipe is pretty low-calorie so if you’re wanting to bump it up a bit, try serving this as a side with some protein. Tempeh and tofu are the obvious choices for plant-based folks or for omnivores, chicken or steak would be our go-to’s. If you serve this as a main or a side, either way, we bet you’ll love it!⁠
⁠
Grab the recipe link in our bio!⁠
⁠
#ketorecipe #plantbasedketo #lowcarbvegan #veganrecipe
With the world in chaos, it's so hard to stay focu With the world in chaos, it's so hard to stay focused. Do you feel the same? With our neighborhood seeing multiple crimes from break-ins, a kidnapping, and carjackings in the past week, the heartbreaking situation in Ukraine, Texas's ambivalence towards human rights, and the ongoing pandemic, times are bleak. But there's also beauty and comfort. For us, beauty was found in a walk around our neighborhood admiring the blooming trees ready for spring (swipe for photos), and comfort found in nourishing meals that feed our bodies as well as our souls. If you missed our new recipe last week, we shared this vegetable soup from our cookbook. It's loaded with veggies and is super comforting to us, reminding us of the vegetable soup we ate as kids, maybe it will be comforting to you too. Our thoughts are with humanity as a whole, may we remember that we're all the same and we all deserve peace.
This Roasted Garlic Mashed Cauliflower is, dare we This Roasted Garlic Mashed Cauliflower is, dare we day, even better than potatoes 😱 ?! Just 4 ingredients + some sea salt and freshly cracked pepper makes the most luscious cauliflower whip EVER! Who would think the cauliflower could be addicitve?? Grab the recipe link in our bio 😉 

We’re back on a normal posting schedule and new recipes hit our website each Sunday. While we’re a little slow to push to social, join our free newsletter on our website to be the first to know when a new recipe drops 😉 

#keto #ketorecipes #veganrecipes #plantbasedketo #veganeats
Those croutons we posted earlier this week? They a Those croutons we posted earlier this week? They are delicious in this simple kale salad! Massaged kale, croutons, and parm (we use Violife but you can use regular as well) make this easy side dish a hit. Simple salads like this are our absolute favorite. Grab the recipe link in our bio 😉 ⁠
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#lowcarb #ketodiet #lchf #ketogenic #ketogenicdiet #ketolife #ketorecipes #plantbasedketo⁠
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✨ CREAMY JALAPEÑO SAUCE ✨ This spicy sauce i ✨ CREAMY JALAPEÑO SAUCE ✨  This spicy sauce is perfect for tacos, salads, burrito bowls, grilled proteins, and so much more! Ready in just minutes with only 3 ingredients (minus pantry staples), it’s a condiment you’ll want to have on hand at all times!⁠
⁠
One of our favorite salsas has always been the taqueria-style jalapeño sauce that’s sometimes served with street-style tacos at your local Mexican restaurant. It’s richer than a salsa fresca or pico de gallo and is super creamy from the cooked jalapeños. We love the richness of it and it goes so well with so many things. The recipe can be found via the link in our bio 😉 ⁠
⁠
#vegan #keto #ketoaf #lowcarblife #pcos #healtheating #plantbased #recipe #cooking
✨ SMOKY GRILLED CABBAGE ✨ As far as we're conc ✨ SMOKY GRILLED CABBAGE ✨ As far as we're concerned, grilling season is HERE! We're obsessed with a few grilled recipes right now and one of them is our Charred Cabbage Salad! If you're plant-based, you can simply leave out the bacon, it's still smoky and the absolute best low-carb side dish. Grab the recipe link in our bio!⁠
⁠
#keto #grilledrecipe #lowcarb #recipe
Wednesdays are for cake...well, and every other da Wednesdays are for cake...well, and every other day of the week too 😛 This Keto Mocha Chocolate Cake is an absolute dream! It’s fudgy, decadent, and only 3g net carbs per slice! Grab the recipe link in our bio 😉 ⁠
⁠
#keto #ketoaf #plantbasedketo #vegansofig #glutenfree #lowcarbrecipe #ketorecipe
These Cauliflower Walnut Taco Cups were originally These Cauliflower Walnut Taco Cups were originally featured in our cookbook and now that Cast Iron Keto is focused on plant-based + low-carb recipes, we thought it deserved a permanent place on the website.⁠
⁠
If you have our cookbook, have you tried this recipe out of the Meatless Monday chapter? If not, we hope you do, even if you’re more omnivore than plant-based. Why? Because they are simply delicious!⁠
⁠
The combination of the crumbled walnuts, tender cauliflower, and smoky chipotle peppers in adobo sauce create a filling that, while it resembles ground beef, is much more layered in flavors.⁠
⁠
The toppings are completely up to you, these are just our go-to’s. Some type of creamy sauce would be delicious too. Maybe a bit of dairy-free (or regular) sour cream mixed with a bit of extra chipotle in adobo? Yes, that sounds just perfect. You can grab the recipe link in our bio!⁠
⁠
#ketorecipe #ketotarian #plantbasedketo #veganrecipe
Are you a mushroom fan? We are! 🍄 We especially Are you a mushroom fan? We are! 🍄 We especially love wild mushrooms but this easy meal of Balsamic Mushrooms with Herbed Veggie Mash is great with your run-of-the-mill creminis which are easy to find at any grocery store. If you have access to other mushroom varieties, we love Maitake in this recipe too.⁠
⁠
The veggie mash is basically our Keto Mashed Cauliflower, we adore this recipe and use it for so many things. It really is perfection. Even if you’re not usually a fan of cauliflower, you’ll love it. And, yes, we know that’s what all the food bloggers say but we promise it’s true!⁠
⁠
Obviously, this recipe is pretty low-calorie so if you’re wanting to bump it up a bit, try serving this as a side with some protein. Tempeh and tofu are the obvious choices for plant-based folks or for omnivores, chicken or steak would be our go-to’s. If you serve this as a main or a side, either way, we bet you’ll love it!⁠
⁠
Grab the recipe link in our bio!⁠
⁠
#ketorecipe #plantbasedketo #lowcarbvegan #veganrecipe
With the world in chaos, it's so hard to stay focu With the world in chaos, it's so hard to stay focused. Do you feel the same? With our neighborhood seeing multiple crimes from break-ins, a kidnapping, and carjackings in the past week, the heartbreaking situation in Ukraine, Texas's ambivalence towards human rights, and the ongoing pandemic, times are bleak. But there's also beauty and comfort. For us, beauty was found in a walk around our neighborhood admiring the blooming trees ready for spring (swipe for photos), and comfort found in nourishing meals that feed our bodies as well as our souls. If you missed our new recipe last week, we shared this vegetable soup from our cookbook. It's loaded with veggies and is super comforting to us, reminding us of the vegetable soup we ate as kids, maybe it will be comforting to you too. Our thoughts are with humanity as a whole, may we remember that we're all the same and we all deserve peace.
This Roasted Garlic Mashed Cauliflower is, dare we This Roasted Garlic Mashed Cauliflower is, dare we day, even better than potatoes 😱 ?! Just 4 ingredients + some sea salt and freshly cracked pepper makes the most luscious cauliflower whip EVER! Who would think the cauliflower could be addicitve?? Grab the recipe link in our bio 😉 

We’re back on a normal posting schedule and new recipes hit our website each Sunday. While we’re a little slow to push to social, join our free newsletter on our website to be the first to know when a new recipe drops 😉 

#keto #ketorecipes #veganrecipes #plantbasedketo #veganeats
Those croutons we posted earlier this week? They a Those croutons we posted earlier this week? They are delicious in this simple kale salad! Massaged kale, croutons, and parm (we use Violife but you can use regular as well) make this easy side dish a hit. Simple salads like this are our absolute favorite. Grab the recipe link in our bio 😉 ⁠
⁠
⁠
#lowcarb #ketodiet #lchf #ketogenic #ketogenicdiet #ketolife #ketorecipes #plantbasedketo⁠
#plantbased #glutenfree #vegetarian #veganlife #veganfood #vegansofig
KETO CROUTONS - this semi-homemade recipe (does an KETO CROUTONS - this semi-homemade recipe (does anyone remember the semi-homemade cooking show with Sandra Lee??) is an easy way to create super crunchy croutons that are perfect for salads or for making homemade breadcrumbs! We used Unbun plant-based keto buns for these and love the rustic crunchy outsides plus chewy insides. You can use your favorite low-carb bread. Grab the how-to link in our bio 😉 

#keto #ketorecipes #plantbasedketo #ketovegetarianrecipes #lowcarbdiet

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