These gluten-free Keto Rolls are going to change your life, seriously! They’re fluffy and perfect as a low-carb side dish or slider bun!
Are these the most popular keto / low-carb rolls on the internet? Maybe! Since launching Cast Iron Keto in 2017 these 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 babies 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 I do NOT recommend eating fast food as I’m a fan of a whole-food-based keto diet.
Be sure to check out my 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.
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Cream Cheese –We use a full-fat block style cream cheese. Do not use a “spreadable” style cream cheese.
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Mozzarella Cheese – We use a low-moisture part-skim mozzarella. If you use a regular mozzarella these dough will be too wet and the rolls won’t keep their shape.
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Almond Flour – We use a super fine almond flour. Bob’s Red Mill is our go-to almond flour.
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Baking Powder – ONLY use an aluminum-free baking powder. See below in the questions and answers as to why.
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Eggs – Use large eggs, we like organic pasture-raised eggs!
How-to make keto rolls:
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Preheat the oven to 400° F
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Start by melting your mozzarella and cream cheese in a microwave-safe bowl in 30 second increments until it is completely melted and combined
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Mix the almond flour, baking powder, and eggs into the cheese until well combined
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Transfer the mixture to the refrigerator to chill for 10-20 minutes
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Roll out the dough into 12 or 24 balls – this just depends on if you want large or small rolls
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Transfer the rolls back to the refrigerator for another 10-20 minutes to allow them to set up
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Grease the skillet with butter, arrange the rolls in the skillet
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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 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.
To make the process of rolling out the keto bread rolls easier here are a few tips:
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Use a food processor or stand mixer to mix – we typically just use a wooden spoon but this works even better!
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CHILL, seriously, depending on the temperature of your ingredients/home chilling the dough for a bit does wonders.
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Make sure your eggs are at room temperature – this will help the dough not to seize up when adding in the eggs.
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spray your hands with olive oil when rolling out the dough balls – this will help them not to stick
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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.
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 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.
![AD #KETO S’MORES BARS (!!!) Guys, this recipe is SO SO SO good. I mean, probably the best dessert on CIK, at least according to Lauren. We’ve partnered with @wholeearthsweetener to bring you this epic summertime dessert using their Monk Fruit sweetener blend, a 0 calorie and 0 net carb sweetener. The marshmallows are absolutely insane and we’re already thinking about the 1 million different recipes we can’t wait to create with these marshmallows. First up though we’ve got a graham cracker style crust, then a layer of chocolate ganache, then a layer (a huge layer) of the fluffiest marshmallows around. This recipe is also SUPER easy, don’t let the marshmallows scare you! They’re made with just a few simple ingredients and a long date with a mixer. Recipe below!⠀⠀INGREDIENTS⠀⠀Crust⠀1 ½ cups almond flour¼ cup Whole Earth Monk Fruit Blend½ teaspoon cinnamon½ teaspoon vanilla extract¼ teaspoon salt5 tablespoons unsalted butterChocolate Filling¾ cup heavy whipping cream9 ounces sugar-free semi-sweet chocolate chips⠀⠀Marshmallow Topping½ cup cold water3 tablespoons gelatin⅔ cup water1 ¼ cups Whole Earth Monk Fruit Blend¼ teaspoon sea salt2 teaspoons vanilla extract⠀(optional - add in when you mix)DIRECTIONS⠀⠀Preheat the oven to 325° F.⠀⠀In a food processor, pulse together all the ingredients for the crust until it resembles graham cracker crumbs. Press into a lined or greased 10" cast iron skillet. Transfer the skillet to the oven and bake the crust for 20 minutes. Remove and set aside.⠀⠀Place the chocolate chips in a microwave-safe bowl and pour over the heavy cream. Heat in 30-second intervals, stirring between each cycle until the chocolate is melted. Pour the chocolate into the crust and transfer to the refrigerator for one hour.⠀[continued in comments]](data:image/svg+xml;base64,PHN2ZyB2aWV3Qm94PSIwIDAgMTAwMCA1NjAiIHdpZHRoPSIxMDAwIiBoZWlnaHQ9IjU2MCIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIj48L3N2Zz4=)
Is that correct? A 1/4 cup of baking powder?
Yes, that’s correct. 1/4 cup = 4 tablespoons.
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!
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?
I did not get dough from this. It was a soft batter!
Hi Carmen, we’re sorry you’re having issues! We’ve updated the recipe with a few troubleshooting tips.
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!
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?
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!
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.
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!!
Really glad you enjoyed them Amanda!
This is a delicious recipe – BUT you only need to use 4 teaspoons, NOT 4 Tablespoons, of baking soda.
Hi Chris, Glad you enjoyed the recipe. 4 tablespoons is the correct amount, it’s what allows the rolls to rise.
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.
These look amazing, must try them ASAP! Thanks for sharing.
It says 12 servings. 3 grams of carbs per serving. The recipe makes 20-22 rolls. So how many carbs per roll?
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.
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
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.
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.
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!
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.
Did you make croutons? If so, how did they turn out?
I haven’t yet, I’ll be sure to post them when I do though.
Do you have to use a skillet??
Any baking dish that allows all the rolls to touch so they can rise properly will work.
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?
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.
I tried it with hazelnut. Can you do that flour? Worked beautifully.
Just made these-delicious! How do you store them? Do they freeze well?
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.
A friend of mine said they freeze well. I am making these tonight.
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!
I’m so glad you enjoyed them!
What if I don’t have an iron skillet?
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.
Ok JUST about to make these AGAIN and I’m out of almond flour. do you think hazalnut flour will work?
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!
Just beautifully. Yes nuttier and a little sweeter.
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??
That should be fine, the dough will probably be easier to work with by letting if rest that long.
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!
Has anyone halved the recipe and had success?
Is there a way to make coconut flour work for this?
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!
Are those macros per bun or per 2 bums or something?
The macros are per serving so the math works out to roughly 2 rolls per serving.
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
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19% Protein – 18 g
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77% Fat – 33 g
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4% Net Carbs – 4 g
I mixed the dough in my KitchenAid and the consistency was much better! In the oven now:) Looking forward! Thanks for sharing!
I don’t have a cast iron skillet. Will a round baking pan work, or a glass one?
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.
How is the melted butter used? Missed that I instruction. Thanks.
It’s part of step 4. The butter is melted in the skillet as a way to grease to pan.
My dough is so sticky that I can’t roll into balls. What did I do wrong?
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?
Carol – take a peak at my two comments below – Janet
Hi Carol.add more flour to it
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 !
Kaci, mine were salty, too! i wonder if it’s from all the baking powder?
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??
Based on 12 servings you’d be looking at 5.5 total carbs per serving.
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?
Sorry I meant baking POWDER not soda.
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!
Where is your print button so I can print your recipe?
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.
Thank you so much for the cookie scoop idea, I usually use the scoop when making biscuits. Thanks again for the reminder
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…
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???
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!
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!
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.
Mine too… :/
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.
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!
Baking powder, not baking soda. Baking powder is not salty.
The recipe says baking powder, not soda. Maybe that makes a difference.
In the recipe it says baking powder, not soda.
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
Hey Peter, did you use aluminum free baking powder?
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.
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.
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.
I’m glad you enjoyed them. Yes, store them in the refrigerator and they’ll be good for about a week.
What is the serving size?
About 2 rolls if you roll out 24.
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… .
I hate to hear that, I’ve tested this recipe dozens of times and never had that issue.
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)?
Coconut flour requires more moisture, so for this particular recipe it is not a good substitute.
Could you increase the eggs and add some butter for more liquid?
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.
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.
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.
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.
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.
What are the TOTAL carbs? I don’t do net carbs. Thanks!
Total carbs are 5.5g per serving (2 rolls)
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!
@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.
Print buttons are coming, they are already on the newest recipes, and I working to add them to older recipes such as this one.
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.
Have you ever tried phylum husk to give a little bit more texture? Just curious. Thanks!
I haven’t tried it that way, if you do let me know how it turns out please…
What is sodium content? My dad has kidney and heart disease and we have to watch carbs and sodium.
With so many variations between brands I’d be afraid to quote a specific number for sodium.
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.
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.
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!!
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!
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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!
Instead of placing my balls in an 8 inch skillet, I spooned them in a 24 mini muffin tin. Vóila! Popover rolls!
How long did you put them in for?
All of the directions are listed in the recipe.
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.
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.
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. 😉
Ha Michael, so great to hear you enjoyed the rolls!
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.
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.
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!
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…
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…
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…
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.
Glad to hear you enjoyed them!
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.
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.
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.
Can you freeze these after cooking and reheat them?
Yes!
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.
Glad to hear that!!
Angelita,
Did you make your own cinnamon nutmeg butter? Recipe? Sounds fantastic!
Recipe please
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.
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.
I usually use Organic Valley or the Simple Truth brand from Kroger.
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!!
Glad you enjoyed these!
Made these and turned out beautiful but extremely salty. Any suggestions to help reduce that?
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?
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.
These went perfectly with the Mediterranean beef stew we made for dinner! Thanks for the recipe!
Great to hear that!
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!
Hi Mags, thanks for the heads up on that typo. It is indeed baking POWDER, not soda.
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!
You had me at "bread made out of cheese." These rolls look gorgeous!
Sounds great but 550mg of sodium is way beyond my dietary restriction for one dinner roll.
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.
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!
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.
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.
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!
Could you use yeast in this recipe?
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.
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!
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.
Wow just baked these and bit into my first one and it is DELICIOUS! Definitely will be making again!
Awesome to hear that Audrey!
What size cast iron pan?
10.5"
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!
This is to be done on low on the stove right? Should I cover the cast iron while they cook?
Nope, just follow the recipe instructions above for the oven.
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!
Awesome to hear that Valerie!
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.
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.
I have made fathead bagels using Colby Jack cheese and they came out excellent.
These are really good if you love the texture of a quiche but hate the flavors!
This is not bread.
Can these be made a day in advance and stored in the refrigerator to bake the next day?
Yes!
I can’t consume cheese which many KETO recipes have. Need KETO friendly recipes that do not have cheese in them.
Try Ketotarian.
The calories intake you mentionef is according to the whole recipe or just a single serving?
It’s for one serving.
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…
Did you use part-skim cheese? You can try chilling them for longer which will do the trick.
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.
Hi Steve, yes the carb count for the baking powder is accounted for.
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!!
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.
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
This recipe accounts for the carbs in the baking powder, hope this helps.
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!
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!
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.
Could I add 2 tsp of instant yeast to acquire that “yeasty” bread taste? Would it also help with the rise??
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!
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!
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.
The BEST EVER keto rolls !!!!
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!
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.
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.
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!!
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.
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?
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.
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!
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.
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?
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?
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.
I LOVE these rolls, seriously THANK YOU!
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.
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.
The very best!
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.?
We store them in the refrigerator and heat them back up in the oven, hope this helps!
Blown away! These biscuits are amazing. Brought them to Easter dinner and they were the talk of the meal.
The dough is a little challenging to work with but the rolls are delishous!
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.
We have frozen these and reheated in the oven!
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.
They came out delish! Tagging you in my Instagram!