KETO BREAD ROLLS
servings: 8ROLLSprep time: 15 MINUTEScook time: 21 MINUTEStotal time: 36 MINUTEScourse: SIDE DISHcuisine: AMERICANThese fluffy bread rolls are made with fathead dough. They are gluten free, low carb and keto friendly. 4.9 from 29 votesPRINTPINRATE
- 1 1/2 cups part skim low moisture shredded mozzarella cheese
- 2 oz full fat cream cheese
- 1 1/3 cups super fine almond flour*
- 2 tbsp coconut flour
- 1 1/2 tbsp aluminum free double acting baking powder
- 3 large eggs one egg is reserved for egg wash
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together almond flour, coconut flour and baking powder. Set aside.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and making a mess in your microwave). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform and resembles a dough in appearance (see photo for reference). This should only take around 1 minute total cooking time. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheeses over the stove in a double boiler.
- Allow cheese dough to cool slightly (only a few minutes) so that it is still warm to the touch but not too hot. If the cheese is too hot it will cook the eggs. But don’t let the cheese cool down completely because then it will turn hard and you will not be able to blend it with the other dough ingredients.
- Add cheese, 2 eggs (remember the third egg is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
- Scoop out dough with a spatula and place onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough between your palms until it forms a smooth round ball. Place dough balls onto baking sheet, spaced 2 inches apart.
- Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash.
- Bake rolls for about 21-23 minutes in the middle rack of your oven, or until rolls are golden brown. Rolls are best eaten hot.
- These bread rolls should be eaten hot. When they cool down, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or oven.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
serving: 1roll, calories: 216kcal, carbohydrates: 6g, protein: 11g, fat: 16g, saturated fat: 4g, cholesterol: 82mg, sodium: 183mg, potassium: 277mg, fiber: 2g, sugar: 1g, vitamin a: 285iu, calcium: 319mg, iron: 1.3mg, net carbs: 4g