Sometimes you just need something warm and cheesy to complete your meal. These Keto dinner rolls give you that classic bread comfort without the extra carbs. They are golden, tender, and incredibly satisfying for the whole family.
Whether it is a snowy winter night or a big family feast, these rolls fit right in. You can have fresh, low-carb bread on the table in about 35 minutes. They are perfect for soaking up gravy or spreading with thick butter.
Why This Recipe Is a Winner
These rolls are a lifesaver for holiday gatherings and cozy Sunday dinners. You get a chewy, bread-like texture that actually feels like the real thing. Most keto breads can be dry, but the mozzarella base keeps these moist.
You only need a few simple ingredients to get started. They are high in protein and healthy fats to keep you feeling full. Your guests will never guess these are gluten-free and grain-free.
Simple Method
Making this dough is surprisingly easy and even a little bit fun. You simply melt cheese in the microwave to create a flexible dough base. It feels a lot like playdough, so it is very easy to handle.
Even if you have never made bread before, you can master this. There is no yeast to proof and no long rising times. Just mix, roll, and bake for perfect results every time.
Simple Ingredients
Most of these items are likely already in your fridge or pantry.
- 1.5 cups low-moisture shredded mozzarella cheese
- 2 oz full-fat cream cheese
- 1.33 cups super-fine almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 large egg, beaten (for dough)
- 1 large egg, beaten (for egg wash)
Step-by-Step
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese.
- Microwave on high for 45 seconds, stir, then microwave for another 45 seconds until the cheeses are fully melted and homogenous.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and baking soda.
- Add the dry flour mixture and the first beaten egg to the melted cheese mixture.
- Combine using a spatula or food processor until a uniform dough forms. If the cheese hardens before mixing is complete, microwave for 10-15 seconds to soften and continue blending.
- Divide the dough into 8 equal portions (approximately 60g each) and roll into smooth balls.
- Place the balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Score a shallow ‘X’ or single line on the top of each roll using a sharp knife.
- Brush the tops of the rolls with the second beaten egg (egg wash) to ensure a glossy, golden-brown finish.
- Bake for 20 to 22 minutes until the rolls are golden brown and sound hollow when tapped on the bottom.
- Allow to cool on the baking sheet for 5 to 10 minutes; this cooling period is essential for the structure to set properly before serving.
Best Ways to Enjoy It
Serve these Keto dinner rolls warm right out of the oven. They are delicious with a big smear of salted butter or garlic herb butter. You can also use them as mini slider buns for leftover turkey or ham.
Pair them with a hearty winter stew or a fresh green salad. For a holiday spread, place them in a basket with a cloth napkin. They add a beautiful golden touch to any dinner table.
Storage & Reheating
Keep any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze these rolls for up to 2 months. To reheat, place them in a 350°F oven for 5-8 minutes. This helps restore that slightly crisp exterior. Avoid the microwave for reheating as it can make the cheese dough too chewy.
Tips for Best Results
- Don’t skip the cooling time because the structure needs to set.
- Avoid overheating the cheese or it will become oily and tough.
- Use super-fine almond flour to ensure a smooth, bread-like crumb.
- Wet your hands slightly if the dough feels too sticky to roll.
- For Thanksgiving, double the batch since these disappear very quickly.
- Upgrade the flavor by sprinkling sea salt or sesame seeds on top.
Ways to Switch It Up
- Add a teaspoon of garlic powder to the dry ingredients for garlic rolls.
- Mix in fresh rosemary or thyme for a savory, herbal twist.
- Swap the egg wash for melted butter if you prefer a softer crust.
- Try a dairy-free mozzarella alternative, though the texture may vary slightly.
Common Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it in the fridge overnight. Just let it come to room temperature before rolling and baking. You may need to microwave it for 10 seconds to make it pliable again.
Why did my rolls turn out flat?
This usually happens if the baking powder is old or the cheese was too hot. Make sure your leavening agents are fresh for the best rise. Rolling them into tight, smooth balls also helps them hold their shape.
Will my kids actually eat these?
Absolutely! Since they are made with cheese, they have a very mild and pleasant flavor. Most kids love them because they taste like a mix between bread and a cheese snack.
I hope these cheesy rolls bring a little extra warmth to your holiday table this year. They are so simple to make and always a huge hit with my family. Happy cooking!
— Alex
Ingredients
- 1.5 cups low -moisture shredded mozzarella cheese
- 2 oz full -fat cream cheese
- 1.33 cups super -fine almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 large egg , beaten (for dough)
- 1 large egg , beaten (for egg wash)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese.
- Microwave on high for 45 seconds, stir, then microwave for another 45 seconds until the cheeses are fully melted and homogenous.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and baking soda.
- Add the dry flour mixture and the first beaten egg to the melted cheese mixture.
- Combine using a spatula or food processor until a uniform dough forms. If the cheese hardens before mixing is complete, microwave for 10-15 seconds to soften and continue blending.
- Divide the dough into 8 equal portions (approximately 60g each) and roll into smooth balls.
- Place the balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Score a shallow 'X' or single line on the top of each roll using a sharp knife.
- Brush the tops of the rolls with the second beaten egg (egg wash) to ensure a glossy, golden-brown finish.
- Bake for 20 to 22 minutes until the rolls are golden brown and sound hollow when tapped on the bottom.
- Allow to cool on the baking sheet for 5 to 10 minutes; this cooling period is essential for the structure to set properly before serving.
