Keto Dinner Rolls
These soft, golden keto dinner rolls are made with almond flour and a mozzarella-based dough that bakes up tender on the inside with a slightly chewy bite, just like the real thing. They come together in under an hour and pair perfectly with soups, roasts, or just a pat of butter.
Equipment
- Microwave-safe bowl - or small saucepan
- Silicone baking mat - or parchment paper
- Baking sheet
- Stand mixer - or hand mixer with dough attachment
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
- Digital kitchen scale - (optional but recommended)
- Wire rack
Ingredients
- 2 cups shredded mozzarella cheese - about 8 oz or 226g
- 2 tablespoons cream cheese
- 1 3/4 cups superfine almond flour - about 175g, not almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs - room temperature
- 1 tablespoon melted butter - for brushing tops
- 1 teaspoon garlic powder - optional
- 1 tablespoon sesame seeds - or everything bagel seasoning, optional for topping
Instructions
- Combine the 2 cups shredded mozzarella and 2 tablespoons cream cheese in a microwave safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 1-1.5 minutes total). Alternatively, melt in a saucepan over low heat, stirring constantly.
- In a separate bowl, whisk together the 1 3/4 cups superfine almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. If using garlic powder, mix it in with the dry ingredients now.
- Add the 2 large eggs and the dry ingredient mixture to the melted cheese. Using a stand mixer with a dough attachment, mix on low speed until the dough comes together into a cohesive ball, about 2-3 minutes. If too sticky, refrigerate for 10 minutes to firm up.
- Preheat oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper. Divide the dough into 8 equal portions using lightly oiled hands. Roll each into a smooth ball and place on the prepared baking sheet, leaving 2 inches of space between each roll.
- Brush the top of each shaped roll with 1 tablespoon of melted butter. If desired, sprinkle with sesame seeds or everything bagel seasoning for extra flavor and texture.
- Bake for 12 to 15 minutes until golden brown on top and firm to the touch. Gently press the top; it should spring back slightly rather than feeling doughy. Avoid overbaking to prevent dryness.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool slightly further. The texture will firm up as they cool. Serve warm with butter or alongside your favorite meal.
Notes
- Use superfine almond flour, not almond meal, for the best soft, non-gritty texture. Coarse flour will make the rolls dense and crumbly.
- If the dough is too sticky to handle, refrigerate it for 10-15 minutes before shaping. You can also lightly wet your hands to prevent sticking.
- Do not skip the eggs — they are essential for binding the dough and providing structure to the rolls.
- For savory herb rolls, mix 1 teaspoon of dried Italian herbs or rosemary into the dry ingredients.
- For cheesy garlic rolls, add extra shredded cheddar and garlic powder to the dough before baking.
- To make sweet rolls, add 1 tablespoon of granulated sweetener and a pinch of cinnamon to the dry ingredients.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-7 minutes.
- Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- This recipe doubles easily — just bake in batches if your baking sheet cannot accommodate all the rolls with proper spacing.