Fluffy inside, golden outside, these fathead keto dinner rolls come in at 4.2g net carbs and 14.4g protein per roll. I pulse the melted mozzarella and cream cheese with the flours and buttermilk in a food processor, and I let my hands get wet with water before shaping the dough balls, since dry hands is how the dough ends up stuck everywhere.
I have a lot of bread recipes on this site. My keto hamburger buns, my keto bread loaf, my 90 second bread for when I’m in a rush. But these keto rolls are the ones I come back to most, especially around the holidays.
This is the dinner roll my kids actually ask for. Not because it’s “healthy” (they don’t care about that), but because to them it’s just a roll. That’s the highest compliment a keto baked good can get. I’ve been making this recipe since 2018, and I’ve probably baked over 200 batches at this point. The recipe has barely changed because it worked from the start.
The base is fathead dough (mozzarella, almond flour, egg), but I add buttermilk or yogurt, and that one addition changes everything. The tanginess masks the cheese flavor that some fathead doughs have, and the acid reacts with baking soda to give the dough a real rise in the oven. I tested this recipe with and without buttermilk side by side, and the difference is not subtle. Without it, the rolls taste like mozzarella. With it, they taste like bread.
These are perfect alongside dinner. I bring them out with keto biscuits for holiday spreads, or just on a Tuesday night with soup. They’re sturdy enough to slice and butter, soft enough to pull apart, and they hold up as sandwich rolls too. My family likes them best with soups and stews, but they work for any meal.
I bake a double batch at least once a month and freeze half. They thaw in the microwave in about 45 seconds and taste just as good as fresh.
At only 4 net carbs per roll, you can have one with every meal and stay well within your macros.
Spread some butter over the top while they’re still warm. That’s it.
What Is Fathead Dough?
If you’ve heard of fathead dough before, you’ve probably seen it used as a keto pizza crust. It can be used to make all kinds of breads and baked goods. In this recipe, I’m taking the main components of fathead dough (mozzarella cheese, almond flour, and egg) as a base for these low carb dinner rolls.
I add other ingredients, like buttermilk or yogurt, to help decrease the cheese flavor that some fathead doughs can have. That’s the part most fathead recipes skip, and it makes a real difference.
How to Get These Rolls to Rise
Since low carb bread doesn’t use gluten-based flours or yeast, it can be tricky to get the dough to rise in the oven. The two ingredients that do the heavy lifting here are baking powder and baking soda. Baking soda needs to react with an acid to produce carbon dioxide bubbles, and that’s what puffs up the dough while baking. The acid in this recipe comes from the buttermilk or yogurt. I’ve tested batches without buttermilk, and they come out noticeably flatter.
I also throw a handful of ice cubes on the bottom rack of the oven while the rolls bake. The ice melts fast and creates steam, which helps the dough rise even more. This steam trick is the closest thing to a steam oven you’ll get at home. I do this every single time now, and I notice a real difference when I skip it.
Mixing the Dough
The best way to mix this dough is with a food processor. Since the base is fathead dough, you need an electric tool to incorporate the melted cheese with the dry ingredients. I prefer the food processor because a few pulses and everything is combined. You can use a stand mixer, but fair warning: the dough tends to fly out of the bowl.
One thing you’ll notice is the mozzarella likes to climb up the food processor shaft. I just keep peeling it off and pulsing again. It takes maybe 30 seconds total. My favorite food processor is by Breville.
Can You Use Buttermilk?
I know buttermilk sounds high carb, but it’s really not when you break it down. I use 1/4 cup for the entire batch. That’s 3 net carbs total, spread across 12 rolls. Barely registers.
I like buttermilk in this recipe for two reasons. First, it adds a tangy flavor that covers up the cheese and egg taste in low carb baked goods. Second, it’s an acid that reacts with baking soda to help the dough rise. One ingredient doing two jobs.
Yogurt Options
If you don’t have buttermilk, a low carb yogurt works just as well. I’ve tested it both ways dozens of times, and the results are nearly identical. The tanginess and acidity give you the same flavor and rise.
My go-to yogurt brand is Peak Yogurt. It’s triple creamed, only 4 g net carbs per serving, and comes from grass-fed cows. If you can’t find Peak, try Too Good & Co. vanilla (4 g total carbs per 5.3-ounce cup).
If neither of those is available, just grab a Greek yogurt with the lowest carb count you can find. You’re only using 1/4 cup for the entire batch, so even a slightly higher carb yogurt won’t push you over.
What to Serve with These Rolls
I usually make these as a side for dinner, but they’re perfect for holiday meals and potlucks too. Here are some of my favorite pairings:
In a small glass bowl, add shredded mozzarella cheese and cream cheese. Microwave at 1 minute intervals until the cheese is melted and cream cheese has softened. If you don’t want to use a microwave, melt the shredded cheese over the stovetop in a non-stick skillet and use softened cream cheese.
For this step
Mozzarella cheese
Cream Cheese
3
Get your food processor
To a food processor, add remaining ingredients and melted cheeses. Pulse until combined. You may also combine the ingredients using an electric mixer; however, the dough comes together evenly and faster using a food processor.
For this step
Eggs
Almond flour
Coconut flour
Buttermilk (or yogurt)
Baking soda
Baking powder
Salt
4
Create dough balls
Wet your hands with some water or oil in order to handle the dough. This will prevent the dough from sticking to your hands. Grab a handful of dough, form it into a ball and place on a parchment lined baking tray. Continue with remaining dough. You can form your desired size. Dough balls larger than 2.5 inches wide, will require longer cooking times. Evenly place dough balls on the tray spacing about 1 inch apart.
5
Bake the rolls
Bake at 400 degrees Fahrenheit for 13-18 minutes or until hardened on the outside and slightly firm on the inside. Let cool for 3-5 minutes before eating.
Nutrition
Per serving: 1 Bread Roll
Calories
261
Fat
20.5g
Protein
14.4g
Total carbs
7.3g
Net carbs
4.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I freeze these rolls?
I freeze these all the time. Once they've cooled completely, I store them in a ziplock freezer bag and they keep for about 2 months. To reheat, I wrap one in a paper towel and microwave on defrost for about 45 seconds, or let them thaw at room temperature and warm in the oven at 300 degrees for a few minutes. The texture holds up well after freezing.
Can I make the dough ahead of time and bake later?
I've done this and it works fine. Wrap the dough tightly in plastic wrap so it doesn't dry out, and store it in the fridge overnight. When you're ready to bake, let it come to room temperature for about 15 minutes, shape your rolls, and bake as directed. I wouldn't keep the raw dough in the fridge longer than 24 hours though.
Why did my rolls spread out flat instead of staying round?
I've seen this happen for a few reasons. The most common one is overmixing the dough in the food processor. A few quick pulses is all you need. Also, make sure you're shaping the dough balls tall rather than wide, since they'll spread a bit in the oven. If you skipped the baking soda, that's likely the issue too. Wet your hands with water or oil before shaping so you can mound the dough up without it sticking to your fingers.
How do I store and reheat leftover rolls?
I keep leftovers in the fridge in an airtight container for up to 5 days. To reheat, I wrap a roll in a paper towel and microwave for 20-30 seconds. If I want that fresh-from-the-oven texture back, I warm them in the oven at 300 degrees for about 5 minutes. They're also great sliced and toasted in a skillet with butter.
Can I add seeds or everything bagel seasoning on top?
I love adding toppings to these. My method is to brush the tops with a little melted butter before baking, then press in sesame seeds, poppy seeds, or everything bagel seasoning. You can also try flaked sea salt and garlic powder. If you want the toppings to really stick, brush with an egg wash instead of butter and add a couple extra minutes to the bake time.
Can I use all almond flour without the coconut flour?
I'd use about 3 cups of almond flour if you're skipping the coconut flour entirely. The coconut flour absorbs more liquid than almond flour, so you need a bit more to compensate. Cut the buttermilk back to about 3 tablespoons too, since without the coconut flour the dough doesn't soak up as much liquid. The rolls will be slightly less structured but they'll still taste good. I prefer the combo of both flours because it gives a better texture and a more bread-like crumb.
What are the downsides to eating keto bread?
Cost and texture are the honest answers. Almond flour and mozzarella cost more than wheat flour, and keto breads bake up denser than yeast bread. These rolls are also rich at 261 calories and 20.5 g of fat each, so I stop at one with dinner. For me the trade is worth it at 4.2 net carbs per roll.
Water won’t do it. The acidity in the buttermilk is what reacts with the baking soda and gives these any lift at all. Plain low-carb yogurt works when I’m out, same quarter cup.
Not a complaint, more a heads-up on salt: the half teaspoon ran light for me. The rolls themselves are good, the coconut flour gives the crumb a density straight almond flour rolls can’t match, but without salted butter or an extra pinch in the dough they come out a little flat. Texture’s there, structure’s solid. Trying three-quarters teaspoon next time to see if that does it.
I’d bump it to three-quarters too. I lean on salted butter to cover that gap, but fixing it in the dough is cleaner. And the coconut flour density read is spot on, straight almond flour rolls really are a different thing.
Aaliyah, I should put that in the recipe notes. Cold cream cheese fights back and you end up spending an extra few minutes trying to work out the lumps.
The wet hands tip was a lifesaver. I went in dry the first few times and the dough was absolutely everywhere. Once I just wet my hands it came together in maybe 30 seconds. So proud of how golden they came out! Does the inside stay a little chewy or did I pull them at 15 minutes too early?
Fathead does stay a little pull-y in the center even when fully done, that’s just the mozzarella. But 15 minutes is on the early side. Try 17-18 and look for the tops to go deep golden, not just pale.
My mom made soft dinner rolls every Thanksgiving. Went keto and just kind of put that memory away. Making these brought it back, that warm pull when you tear one open.
My daughter has been the harshest critic of every keto bread I’ve tried over the past two years, refusing anything that didn’t have a real crumb. She picked one off the cooling rack before they were even plated and ate three of them standing at the counter without saying a word. That’s more than any review I could write. The almond and coconut flour together actually gives them a real roll texture instead of that dense, gummy thing most fathead recipes end up with. Going into the Sunday dinner rotation.
Standing at the counter without saying a word. That’s the review right there. The coconut flour is what keeps it from the dense gummy fathead thing, it absorbs differently and gives the dough some actual structure.
I’ve wasted so much almond flour on keto rolls that taste like wet sand, so I almost didn’t try this one. The mozzarella dough looked wrong to me, too sticky, too cheesy. Four batches in and these have replaced every other keto roll recipe I’ve ever tried.
Wet sand is exactly what I was dealing with before I landed on the fathead version. The sticky is the mozzarella fat doing its thing – that’s what gives the inside that chewy pull instead of gritty crumble.
Added a tablespoon of garlic powder and pressed everything bagel seasoning into the tops right before they went in, and I am not going back to plain. The seasoning toasts into the almond flour crust at 400 degrees and by minute twelve the kitchen smelled like something from an actual bakery. These are what I make now when I want it to seem like I put in more effort than I did.
Garlic powder in the dough is something I haven’t done. The everything bagel at 400 makes sense – the seeds actually brown instead of just sitting there. Stealing this.
I’ve been making fathead rolls for a few years now and most recipes I’ve tried are straight almond flour, so seeing coconut flour in there caught my eye (I actually love what that combo probably does for texture and rise). Problem is, my husband is convinced he can taste coconut in everything. Even when I point out that 1/4 cup across 12 rolls is basically nothing. I’ve snuck it into other bakes and he always calls it out, so I’ve given up on that one. My question is whether I can just swap it for more almond flour, bring the total to around 2.5 cups, or if the coconut flour is doing something structural that straight almond can’t. I know coconut flour sucks up way more liquid, so I’m wondering if I’d need to cut back the buttermilk a bit too to keep the dough workable. Has anyone tried it without the coconut flour and gotten good results?
Swapped the buttermilk for full-fat sour cream and the dough was noticeably easier to handle (less sticky at room temp), and the interior came out soft and almost pillowy. Worth trying if sour cream is what you have on hand.
I am finding mixing the cheese in the processor that the cheese just sits round the shaft. Not sure what I am doing wrong.
Next time I mixed the dry ingredients in with the grated cheese and soft cheeses and microwaved the whole lot then mixed in whisked eggs and buttermilk. They turned out well.
Cold cream cheese does that. Cube it and let it sit out for 10 minutes before throwing it in the processor. Might steal your microwave method though, sounds like it actually works.
Yes! Cool them completely first, then ziplock freezer bag. They keep about 2 months. I microwave on defrost wrapped in a paper towel and they come back pretty close to fresh.
I tried these just now and they taste very good. Mine did, however, spread out and flatten up and didn’t brown like the pictures. Not sure what I did except make them larger as I was hoping for hamburger buns. I will try again for a basic dinner roll to have with my meatloaf. again, the taste was very good and I will definitely do this recipe again!
Bigger rolls spread more. For dinner rolls, shape them tall and compact before baking. If you try the hamburger bun version again, press to about 3.5 inches across and go 18-22 minutes.
Hi 👋
Would this work at all putting in a loaf tin and making as a loaf of bread?
I seen your bread recipe which looks good! But I’m not too keen on the protein powder.
Thank you 🙂
I think it would do okay is smaller loaf pans. I did try a larger one and the center was still soggy..although that could mean I just needed to decrease the baking temp and bake for longer.
