Keto Bread Bowl

I've tested this with sunflower seed flour and it works, though the color comes out slightly greener (that's normal with sunflower seed flour and baking soda). The texture was close enough that my family didn't notice. I haven't tried coconut flour as a full swap because it absorbs way too much liquid, but blending half almond flour with half sunflower seed flour gave me good results when I needed a nut-free version.

I've made these with vegan cream cheese when a friend with a dairy sensitivity came over, and they held together fine. The key is making sure your substitute has a thick consistency, not runny. I've also used the solid part from a refrigerated can of coconut cream. Just scoop out the firm layer on top and skip the liquid at the bottom. If it's too thin, the dough gets sticky and won't shape into balls.

I've learned a few things from making these over and over. First, let the rolls cool completely before scooping out the center. If they're still warm inside, the bread is too soft to resist moisture. Second, I put the scooped-out shells back in the oven at 375 for 5 minutes. That second bake dries the inside surface and buys you more time before soup soaks through. Third, thick soups are your friend. I avoid thin broths because they soak through in minutes. And I never pour the soup in until I'm about to eat. If you're meal prepping, keep the soup and the rolls separate until it's time.

I freeze these all the time. Let them cool completely, wrap each one tightly in plastic wrap, then put them in a freezer bag. They keep for about a month. When I want one, I pull it out the night before and let it thaw in the fridge, then reheat in the oven at 350 for 5-7 minutes. I skip the microwave for reheating because it makes them rubbery.

I haven't tested coconut milk as a straight swap, and my concern is that it's not acidic enough to react with the baking soda. The whole point of buttermilk here is the acid, which gives you lift. If you want to try it, I'd add 1/4 teaspoon of apple cider vinegar to get that reaction going. My go-to buttermilk substitute is 1/4 cup heavy whipping cream mixed with 1/4 teaspoon apple cider vinegar. I've recommended this to readers who asked in the comments and they've had good results. Plain yogurt works too (I use about the same amount).

I've done it with an electric hand mixer and it works, just takes a little longer. The cheese clumps more and you'll probably need to stop and scrape the sides a few times. I've also seen readers knead it by hand after microwaving the cheese, and that works if you move fast before the cheese cools and stiffens up. The dough is more forgiving than it looks.

I keep mine on the counter in a sealed container for 2-3 days. After that I move them to the fridge where they last about 5 days. The texture firms up a bit when refrigerated, so I pop them in the oven at 350 for a few minutes to warm through before scooping and filling. My cottage cheese pizza bowl reheats the same way if you're looking for another make-ahead option.

I've done it both ways. For the mold method, I press the dough over the outside of an upside-down oven-safe ramekin or small bowl, then bake it that way. You get a more uniform shape and a deeper cavity for soup. The trick is greasing the outside of the mold really well so the dough releases cleanly after baking. I still prefer hand-rolling most of the time because it's faster and I like the rustic look, but the mold method is worth trying if you want a more polished result.

Same dough, just skip the scooping step. I shape them into smaller balls (about half the size) and bake for 12-14 minutes instead of the full 15-20. They come out like soft fathead dinner rolls. I've served these alongside soup in regular bowls when I didn't feel like doing the whole scoop-and-fill routine.