Easy low carb rolls made with the fathead dough recipe have a great bread-like texture. Make the perfect dinner rolls and sandwich rolls in minutes.
While I was growing, up we had bread with every meal. Sometimes it’s form changed based on where we lived and what was for dinner. We equally liked biscuits, tortillas, bolillos, sourdough bread, crackers, cornbread, muffins and dinner rolls. There were no favorites – it was BREAD after-all. At the time, the concept of low carb rolls was unheard of.
I never subscribed to the “bread with dinner” thinking myself, but I admit to missing the occasional roll. Some dinners are made for rolls; soups and stews come to mind as do pot roasts and entrees served with a delicious pan sauce. These meals need a little “something” to sop-up those lovely flavors.
Thanks to the hard work and creativity of low carb home cooks and bloggers, we have several low carb roll recipes available to us. Some are made with coconut flour or almond flour, other recipes call for psyllium powder, and still others combine separated eggs and cream cheese (like Oopsie rolls and cloud bread). Yes, they are each tasty in their own way, but we’ve made concessions.
But with this recipe, you don’t have to. It is so easy that you’ll have the dough made in 5 minutes flat. And since the rolls bake in 12 minutes, you’ll have great tasting low carb rolls ready for dinner in no time! We can thank the versatile fathead dough recipe and CookysCreations original recipe for our new bread friend.
How to Make Low Carb Rolls
Melt mozzarella and cream cheese together. Add the cheese to a food processor and process with an egg until completely combined. Add the dry ingredients and process again. Freeze for 15 minutes, shape with oiled hands, place on a lined baking sheet and bake. It couldn’t be easier.
[NOTE:] These are not exactly the same texture as real bread rolls, but are the closest I’ve had in years. The protein powder helps provide a really nice bread-like texture. If you don’t have protein powder or don’t like it, try subbing coconut flour or oat fiber (NOT oat flour). Oat fiber is not certified gluten-free so it’s not for celiacs. (UPDATE: A reader let me know that the Trim Healthy Mama brand of oat fiber is certified gluten-free)
Due to nutrient dense ingredients, these low carb rolls are hearty and filling.
Each low carb roll is 2 net carbs!
[This post and recipe may contain affiliate links. Purchasing through a link may result in my earning a small commission.]
Easy low carb rolls made with the fathead dough recipe have a great bread-like texture. Make the perfect dinner rolls and sandwich rolls.
- 1 1/2 cup shredded part skim mozzarella cheese
- 2 ounces cream cheese, cubed
- 1 large egg
- 1 1/4 cup almond flour
- 2 tbsp plain whey protein isolate, (or coconut flour or oat fiber or 1/4 c. more almond flour
- 1 tsp baking soda (or 1 tbsp baking powder)
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Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds, it should be molten. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended.
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Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).
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Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (NOTE: if your dough is not very sticky, then it does not need to go into the freezer.)
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Preheat the oven to 400 degrees F and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat. (NOTE: I place an old metal pie plate in the bottom of my oven while preheating. Then, I add about 6 ice cubes to it when the rolls go in. This forces them to rise.)
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When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough will stick like crazy to the knife. It's' okay.
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Lightly oil your hands and gently roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dehydrated onion, pressing very gently into the dough to adhere.
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Bake for approximately 13-15 minutes. The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.
*Baking powder is not needed in this recipe as the acid in the cream cheese reacts with the baking soda, activating it. BUT, if you aren't getting a nice rise from the rolls, use 1 TBSP of baking powder instead. (Because they are gluten-free, they will shrink a little as they cool.) MORE NOTES:
- I reduced the brown color in the photos with my photo editor. My rolls get brown.
- I used protein powder and baking soda for the rolls in the photos. People complained that their rolls didn’t rise with the baking soda, so I removed that and left the baking powder.
- I used the bakers trick of preheating a metal pan in the bottom of the oven and added about 6 ice cubes when I put the rolls in the oven. This makes a nice moist environment and encourages them to rise.
- Just like yeast doughs, the mozzarella dough takes some time to get used to. If it’s too warm, it’s very sticky and hard to handle. If it’s not overly warm, you don’t need to put it into the freezer.
- I shaped them into perfect round balls and dropped them from a few inches onto the sheet pan. Then, I baked them. I have found that egg washes, although they help any seeds stick to the outside, are completely absorbed into the dough and do not leave a nice shiny surface like regular dough does.
- Holes… I handled the dough very gently when I made these. Perhaps that’s why mine had more holes?
- The texture is not exactly like real rolls. As they cool, the fat from the cheese firms up and the texture becomes firm and may even seem a little dry. Warming them gently will help them soften up again.
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How many rolls are 1 serving? I just ate 2 and realizing that’s 20 grams of protein? I love these, thank you!
Hi, Kim I have made this rolls serval times, disregard the appearance of the results, all taste great. I have tried many low carb recipes from different sites; this is the best of all. Thank you so much for sharing. Since this one, is a keeper my go to “bread” item, I am trying to you’ll achieve the same result as yours, i.e. light brown and fluffy. I lower the oven temperature and shorten the baking time but I get either gooey inside or too brown. I read your instructions and notes/replies carefully. I just not sure what I have done wrong. I want to know on how to get holes in the rolls. Mine didn’t have holes like yours does it because it didn’t rise properly? I always use fresh baking powder. Is this recipe needs to be careful not to over beating? May be I over worked when I “roll a portion of dough into a ball” ? maybe I should use food processor instead of electricity mixer? May be I left freezer too long- sometimes I left in the freezer in the morning till dinner time but you only “place in the freezer to cool until the oven is ready”.
I appreciate your time.
Ping
Hi Ping. I see you may be from Texas? I was born in Laredo, lived in San Antonio as a young teen (going to school in New Braunfels) and my parents retired in Manfield. It’s nice to talk to someone in Texas and nice to meet you.
Okay, rolls…
First, my rolls get brown, too. I was able to reduce the color a bit in Lightroom (photo editor) to make them look a little less orange/brown.
Second, I used protein powder and baking soda for the rolls in the photos. People complained that their rolls didn’t rise with the baking soda, so I removed that and left the baking powder.
Third, I used the bakers trick of preheating a metal pan in the bottom of the oven and added about 6 ice cubes when I put the rolls in the oven. This makes a nice moist environment and encourages them to rise.
Fourth, just like yeast doughs, the mozzarella dough takes some time to get used to. If it’s too warm, it’s very sticky and hard to handle. If it’s not overly warm, you don’t need to put it into the freezer.
Fifth, I shaped them into perfect round balls and dropped them from a few inches onto the sheet pan. Then, I baked them. I have found that egg washes, although they help any seeds stick to the outside, they are completely absorbed into the dough and do not leave a nice shiny surface like regular dough does.
Sixth – Holes… I handled the dough very gently when I made these. Perhaps that’s why mine had more holes?
Seventh – the texture is not exactly like real rolls. As they cool, the fat from the cheese firms up and the texture becomes firm and may even seem a little dry. Warming them gently will help them soften up again.
I hope this information helps you achieve the results you want. Please feel free to ask more questions. -Kim
My rolls were a complete fail. They look nothing like yours, no little nooks and crannies, no air bubbles. However, I accidentally made a delish biscuit! I could tell when I was working with the dough that it wasn’t sticky enough and too easy to roll. I think I did not measure my almond flour correctly. Would too much flour make the rolls dense like a biscuit? Whatever I did I hope I can do it again when I want to make biscuits and sausage gravy. I will try getting some whey protein and try again.
It is delicious. Thank you so much for sharing.
Ping
Hi Kim, you said “I have frozen the rolls,” you meant baked rolls right? can the dough be frozen? if yes, How long is dough still good in the freezer? Does dough need to be defrosted before baking?
Ping
Hi Ping. I have frozen them after baking. I have frozen the raw fathead pizza dough and thawed it in the fridge to use later and it’s worked great. I have never frozen this dough raw. I don’t know how the leavening agent would be affected. I don’t have an answer for you at this time. Sorry. -Kim
Kim –
Love these rolls. Is there a way to make these rolls moister than they are? They tend to dry out quickly if any last longer than the day they’re baked.
Hi Mira. Gently warm them to melt the cheese in the dough and they will soften up. -Kim
I dont see the conversion bar to get gram wts. for ingredients.
Hi Sarah. I’m not seeing it either. I’ll investigate to see what happened to it. In the meantime, go up to the menu bar where it says “U.S. to Metric Conversions” and you will see common conversions for some of the baking ingredients. Google can help with the ounces. -Kim
Ok I love this recipe! I make 6 not 8 and smash them a little for sandwich buns. Tonight I added a little basil, garlic, and oregano, fr an Italian flair for my salami sandwich… ohhhh it’s now my favorite! Thank you for sharing!
Made these in a food processor with additional 1/4 c. Almond Flour (instead of Whey Protein), 1 Tbsp. Baking Powder and a pinch of butter on top of every roll with either poppy, caraway, cheddar & chive, bacon or minced onion & salt added. The rolls were very good, but softer than everyone wanted, sort of like a biscuit in texture and the rolls were smoother inside than the rol;s shown in your online photo. We’re all missing the “chew” of wheat breads! Would Whey Protein or anything else (besides Oat Fiber) make the rolls chewier?
Do you have a roll recipe made with something other than Almond Flour? One family member had a histimine reaction after eating 1 roll and she was miserable starting 5 hours after dinner until until noon next day. I presume it was due to the Almond Flour since it was the biggest ingredient in the recipe and she’s never reacted to Coconut Flour. She ate everything everyone else had for dinner and the rolls were the only “new” item included with the meal. (Bringing her in for allergy testing.)
Hi Mira. I like the texture with the whey protein powder best for these rolls. Low carb baked goods aren’t going to have the same chew as wheat breads. Some of the psyllium roll recipes have a little more chew.
I’m sorry to hear that a family member had an allergic reaction. Nut allergies are nothing to play with. You may want to check out Sugarfree Mom. She has several recipes that are made with sunflower seed flour as she has a child with nut allergies. I hope this helps. Have a nice weekend. -Kim
Kim: I love your site & was pleased to receive your response. I have made recipes from other sites and, if my review wasn’t a “5” on one website or it noted suggestions, my two reviews weren’t posted. I believe in truth in advertising and, if you aren’t going to share all comments about a recipe, the party shouldn’t be on the web. I checked the Sugarfree Mom site which you recommended, and she has a Coconut Flax Bread I can try, I do not like coconut flavor in anything except macaroons, so we’ll see whether I like it. I will make your Low Carb rolls again for the family, but with psyllium powder the next time. I only rated the rolls at a 4 because of the texture. You’re the best! Thanks, again.
Kim –
Love these rolls. Is there a way to make these rolls moister than they are? They tend to dry out quickly if any last longer than the day they’re baked.
Hi Mira. The cheese gets hard, so microwave gently and they will soften up again. -Kim
Absolutely 100% AMAZING! I added the baking powder and ended up with the fluffiest, best tasting rolls that would rival any yeast rolls. I’m in love! Superb flavor and texture with absolutely NO EGGY aftertaste. My new favorite. Thank you!!
Great! I’m glad you are happy with the recipe. It’s nice to have a roll now and then – and one that isn’t eggy. Lol. Thanks for taking the time to comment! -Kim
Hi Kim,
What brand of plain whey protein isolate do you use for this recipe?
Hi Paula. I like Isopure zero carb whey protein isolate by Nature’s Best. I get the unflavored because it goes with everything. -Kim
I’m hoping you can help! I made these rolls using 1&1/2 cups of superfine almond flour and 2 tbsp of coconut flour. They came out very dense and crumbly, more like a biscuit. Is this dough supposed to be kneaded to get an airy texture? Should I not use superfine almond flour?
Thanks!
Hi Melanie. When I hear the words, “dry and crumbly” I think a couple of things… First, do you fluff up your almond flour with a whisk before measuring? This removes lumps. The lumps are compacted almond flour and actually result in using more of the ingredient than what is stated. All cheese brands are different and you may need to use a little less almond flour. I used zero carb whey protein powder in the pictures. Using almond flour, protein powder, oat fiber and even coconut flour will all produce slightly different results as they all differ in fat and fiber levels. The fathead dough recipes, when used for rolls or bagels, require a little getting used to before the perfect result is achieved – but it only takes 2-3 times to get it where you want it. The rolls are not light and fluffy like regular bread rolls – these are low carb and made from cheese and nuts. I find that using a food processor (for 1 batch) or a stand mixer (for a triple batch) is the best way to achieve good results. Both of these methods mix the dough very well and much better than doing it by hand. Since the dough is sticky, I avoid using my hands. If your rolls are still to biscuit-like or “short” you can try reducing the amount of cream cheese by half. I hope these ideas help. Please let me know if you have any more questions. -Kim
Hi, is it possible to have the conversion of cups into grams or ounces? I’d love to make these but cannot find a reliable conversion chart! Many thanks
Diana
Hi Diana. I have a conversion chart in the menu bar. Let me know if something is missing and I will try to get a weight for you. -Kim
Can anyone help me on using preshredded packaged mozzarella? My brand lists anti caking ingredients, potato starch and others on the label. I noticed that it doesn’t seem to melt nicely on a pizza or casserole. Should I but any specific brand of preshredded mozzarella or buy a blue ca of mozzarella and shred my own?
I think I used Lucern from Albertson’s. If the brand you aren’t using doesn’t melt well, then find another brand. You can grate your own part skim mozzarella. -Kim
2nd time trying recipe. Loved the first time, however didn’t like the food processor part. So this time followed the recipe, added chia seeds for extra nutrition. However I just hand stirred, came out great! Definitely more biscuit like! Sorry Aunt Ginny from Texas, but these biscuits will now be my breakfast go to with sausage gravy! OMG good! Thanks for your recipe!
I just saw recipe for individual bread bowls. Do think these would stand up to soup in them if made a little larger?
I honestly don’t know, Jennifer. I haven’t tried it. -Kim
I can’t wait to make these, thanks for posting it! I’m trying hard to find good recipes for my son who’s T1. I was just wondering, in order to boost the fiber a bit, could flax be added without altering the consistency? Thanks!
Hi Lisa. I have not added flax to this recipe so I don’t know what would happen. Because Flax is absorbent, you may need to add another egg. -Kim
Hi! I made these and while they turned out great, I got a much different carb count. I input everything into MyFitnessPal since you can add recipes, and with the ingredients listed/used it came out to ~5.5 carbs per roll (185 calories total as well). I’m using Bob’s red Mill almond flour with 5 carbs per 2 tbsp and 1g fiber, so 4 net carbs per serving. Thanks!
Jen, MyFitnesPal always gives a different carb count. All nutritional calculators use different algorithms to calculate ingredients and many will make assumptions. For example a cup of almond flour can be 85 grams to 110 grams depending if it has a lot of lumps in it, if it’s been lightly packed when scooped, or if it’s a humid or dry day. I weigh all of my ingredients and enter them in my Cookbook program by weight. For example, almond flour would be xxx g blanched almonds. I find this gives me the most accurate carb counts. Sometimes I double check my numbers on Fatsecret.com which I believe to have the best food lists and most accurate nutritional information.
I’m glad you like the recipe. Thank you for your feedback. Enjoy your day.Kim
Okay that makes sense, going by weight is definitely more accurate. I also noticed something! I clicked on your link to see which almond flour you have, and I guess no Bob’s red Mill has responded their recipe! My bag says 4 net carb per 2tbsp, but the new one/one you linked to has 3 net carb per 4tbsp! I think that’s where the main discrepancy was.
Thanks again for a great recipe!
Ack pardon my spelling errors, darn phone.
I guess they’ve reworked their recipe is all I meant lol
Help! I followed your recipe using the extra mile 1/4 cup of almond meal. Turned out great, but what size food processor do you use?!? There was about 1- Tbsp of cheese mixture between the shaft and the chopping blade!
Sooooo, I scraped it off and kinda mixed it in.
Anyone else have this issue?
Hi Terry. I did mention that the dough can do that. I love doubling or tripling the recipe and using my stand mixer. It’s even easier than the food processor, which I only use for one batch. I have a larger Kitchen Aid processor. The recipe can also kneaded by hand but I don’t think the result is the same. Enjoy the recipe. -Kim
Just made these. Very close to a roll consistency. However, tastes like a biscuit. Perfect for casseroles with biscuits baked on top. Needed a pinch of salt. Next time, I will add a little sweetener to try for more of a roll taste. I also simplified the process. I left out the food processor and stirred everything with a metal spoon very well, until smooth. I left the dough in the plastic bowl and sort of pressed it down a bit into a 4” circle. Left in freezer abt 15-20 mins. Tore it into pieces with my fingers and easily rolled into balls without oil.
Excellent!!
I make these often. They are our favorite low carb bread, and I’ve tried them all. The only problem is that they are so good that it’s hard not to eat too many!
Eager to make your amazing rolls. How many ounces is 1.5 cups of mozzarella? I haven’t had much luck with some fathead recipes. I think I haven’t used the right mozzarella quantity since it depends on how much or little the cup is packed.
Your flaky pie crust is fabulous! Without a doubt, the best LC crust. Thanks.
Hi Gerri. That’s a great question. It’s approximately 5-6 ounces. Each 1/4 cup is supposed to be 1 ounce. I use the pre-shredded part-skim, low moisture mozzarella. Getting it nice and properly melted is key. I would use the baking powder instead of baking soda as I’ve found some complaints on baking soda (it doesn’t get used much and is usually old and has lost some oomph but the time people get to it). These are nice little rolls the perfect size for dinner. The texture becomes less bready over-night, but they are still nice. I’m glad you like the flaky pie crust. I worked for months on that recipe! lol. Enjoy your weekend. -Kim
Thanks, Kim. Think I’ve been using too much mozzarella. Appreciate the recommendation of baking powder. The same amount as baking soda?
Your flaky pie crust is divine! Wow, months to perfect. Grateful to be the recipient of your hard work.
Hope you’re enjoying a lovely weekend.
Happy to help, Gerri. Use 1 tbsp on baking powder. Yep, having a great weekend! Thank you.
-Kim
Thanks again.
You should shred your own, pre shredded usually has some sort of stacy or carb to keep it from clumpin, you are adding unneeded carbs to the buns.
Mozarella actualy tends to be pretty watery if you shred your own. It can throw off the consistency of the dough if you aren’t careful.
Has anyone tried freezing the rolls and reheating when needed? Or possibly making the dough ahead of time and freezing?
Great question, Kayla. I have frozen the rolls, thawed overnight and reheated gently in the microwave when needed. It works great. -Kim
Delish!!!
Wanting to make this for our family get together. What do you think about rolling into little balls and baking as a pull apart bread?
I haven’t tried it but it may work, Linda. The dough tends to melt into itself. It would be a good experiment. It’s easy to make. I would do a test before hand. -Kim
Hello, what is the serving size?
It serves, eight, Cassandra. Enjoy the recipe. -Kim
Hi Cassandra. The recipe makes 8 rolls with 1 roll per serving. -Kim
Just made these and they are delicious. Very easy to make and will definitely be a keeper.
I’m so glad you like the recipe. Enjoy your weekend. -Kim
I am so excited to make these for my celiac daughter, it’s really hard to find, bread like consistency buns for her. question though, how long would you say these stay pretty soft? I am making them for a family dinner, is it safe to make ahead?
Hi Donna. I’m sorry to be getting to this late. They are not soft like regular rolls. They are bread-like but they are also very firm. They are fluffy the first day and then get stiffer. Warming them gently in the microwave helps them soften. They get stiffer in the refrigerator because of the cheese and fat. -Kim
I made these exactly as the recipe is written, and the only addition I made was to top them with raw hemp seeds since I had no poppy or sesame seeds on hand. Holy heck!! I cut them in half and spooned on a wonderful low carb chicken salad and ate them as a side with my soup. I’ve been wanting to make these for a while, but decided to wait until my new food processor was delivered. (my old one broke after 35 years). It was worth the wait! So good. Thank you so much for this and the other recipes I’ve tried from your site. I really appreciate the time you put into this blog. I took a photo of them but I don’t see a way to include it in my comment.
Yay! They sound wonderful, Kim. I can’t wait to see the picture. Will you share it on my Facebook page? I’d love to see it! -Kim
I wish I could…but I don’t do FB. However,they were picture perfect 🙂 Thanks again for your recipe(s). It’s so awesome having a site that I’m so confident in, and I don’t have to do a trial before planning on serving them to my family and friends. I just trust they’ll be just like you say.
Aww, that’s too bad. I bet they were perfect. I’m glad you are confident in the recipes. I test the baking recipes at least 3 times (actually almost all of the recipes on the site baking or not), but if you want to impress, I would still do a test. I still do when I see a recipe I want to serve to company. Lol. Have a wonderful night and thank you for your kindness! -Kim
Mine turned out perfect! So easy to make and I didn’t make a mess of my kitchen at all. Before I melted the cheeses in the microwave, I greased the bowl with a teaspoon of coconut oil. After melting I mixed all the ingredients with a wooden spoon. No stickiness. As I didn’t have any almond flour, I used only half a cup of coconut flour. The dough can easily be kneaded without any mess at all. I didn’t even use a food processor. That’s all the modifications I made and the buns came out looking beautiful and tasted delicious! Best low carb dinner roll recipe that I’ve tried so far. Thank you!
I’m glad they turned out so well. Thanks for sharing your changes. I don’t like to get my hands messy so this is great. Thanks for taking the time to leave a comment. Have a great night. -Kim
Delicious made like a cinnamon bun. Added vanilla protein powder, cinnamon and stevia. Thank you for this wonderful idea.
Sounds wonderful, Sandy thanks so much for sharing your additions! Have a wonderful day. -Kim
Wow this is such a great recipe. Such good dinner rolls. Mine do not look like your pictures, but still very good. I do not have a stand mixer or processor, so I just hand-mixed. It came out really well. I cannot believe this does not have
wheat. It tastes like a normal dinner roll. Thank you so much. Next time I’ll try without melting the cheese as suggested by a commenter.
I’m glad you like the rolls, Sara. I tried making the recipe without melting the cheese and they are more biscuit-like. The texture is just a little different. However, you may like it. Thanks for taking the time to comment. Have a great day. -Kim
If it’s going to be like biscuits, I don’t want to try it.(Although I don’t know what American biscuits’ texture is. In Australia, biscuits are cookies) I would rather stick with what worked for me.
Cheers
Okay. Sounds good, Sarah. If it ain’t broke don’t fix it. Enjoy the rest of your week. -Kim
Hi Sara, In America biscuits are like our scones. Hope that helps. And I can’t wait to try this recipe!
Thanks Kim for a such a resourceful and helpful site,
Nicole
I doubled the recipe and shaped the dough into 8 hamburger buns. They came out great!!!! Burgers again!!! My husband is a diabetic and he’s so happy to have sandwich rolls again.
Fantastic, Jayne! -Kim
I love this recipe! I do have a question: How big should they be? The first time I made it, I got six timbit size rolls (timbits in Canada I guess would be the same as US donut holes). I also made hamburger buns, but only got three decent size buns. Four would be pushing it, unless I make sliders.
The only change I made was using the extra almond flour suggested instead of the isolate. I have whey protein powder, but not the isolate. I didn’t know if it would be the same.
Going to try it without melting the cheeses first. The mozza gets wrapped all up in weird, hard to clean places in the food processor!
Hi Anna. I would suggest that you use LESS almond flour. It sounds like there may not be enough moisture. I always fluff up up my almond flour before measuring, so you might be using more almond flour if it’s compacted before use.
Also, Whey protein powder should work just fine as long as there isn’t any casein in it. Casein reacts with milk proteins and gets really thick. The rolls are small – as dinner rolls should be, but they should be bigger than doughnut holes! lol.
Don’t make it without melting the cheese first. You will have a biscuit type dough instead. I have been doubling the recipe and using my stand mixer. I think this is my favorite way now. The cheese still gets wrapped around the paddle and I have to scrape it off, but it is easier to clean that than the inside of my processor blade.
One more thing, try using 1 tbsp of baking powder instead of the soda. If that baking soda isn’t fresh, it just doesn’t work as well.
I hope these tips help.
-Kim
Pls is cheese OK for low carbs,
I notice anytime I added cheeses Tony recipe I added waist and hips
Yes, Florence, cheese is okay for low carb diets. However, some people are sensitive to dairy and do better with out it. I would limit heavy cream to 1 ounce (2 tbsp) and cheese to 2 ounces a day and see what happens. Each roll has about 1 ounce of cheese in it. If you are still having problems then either give up dairy for a while or check to make sure you are in nutritional ketosis. Have a nice day. -Kim
Thanks so much for this low carb bun recipe. I just made them yesterday for supper and they’re scrumptious! I actually took a chance and made them the way someone in the comments mentioned: I didn’t pre-melt the cheeses, but simply added them to the food processor as is. They turned out beautifully…small, uniform holes, nice rise and appetizing color. I put some dehydrated onions in them and gently rolled them in sesame seeds for great taste and crunch. Thanks again, Kim! 🙂
That’s awesome, TeeDee. I’m glad you were brave enough to experiment with the recipe. I’m almost afraid to, lol. Elaine usually has great ideas on that kind of thing. Thanks for taking the time to comment and to share your new technique. Have a great day. -Kim
I made these today and they were amazing! They tasted (and had consistency of) a biscuit. I will definitely make these again!
I’m glad you liked the recipe, Tracie. Have a wonderful week. -Kim
These are the best low carb rolls, I make a double batch and they last me a week.
I do have a question: mine don’t rise or very very little. They are dense which is fine, and don’t look at all like the pictures. The pictures bring to mind a crunchy roll more like french bread mine are definitely like a softer dinner roll.
Any suggestions?
I’m glad you like the recipe, Teri. My rolls are soft and dense, too. You can try using 1 tbsp of baking powder and just a little more almond flour (maybe 3 Tbsp) if your rolls are spreading out too much. Also, I rolled the dough into balls and just gently let the balls of dough fall onto the cookie sheet to flatten the bottom just a bit. It was only from a few inches above the sheet pan. I love that shot of the roll where it looks like French bread, but that was where the cheese was stringing while the roll cracked in the oven. It was no purposeful trick. I’m sorry if it was misleading. Enjoy your rolls and have a great week. -Kim
Thanks for the response Kim,
I’ll try the baking powder just to see what happens. Will let you know.
I like them alot even if they don’t get crunchy. Bread of any kind is what I miss the most so will continue making them either way. Looking forward to trying more recipes.
These make the BEST buttery crispy breadcrumbs!!!
I was so impressed with these rolls and made a big batch and froze the leftover ones to use as I needed.
Today saw recipe for a wonderful summer squash casserole….great low carb dish except that it called for crushed Ritz cracker for the topping.
So I grated half of one or my leftover FatHead rolls and tossed the crumbs with melted butter in the pan I had sauteed the onion and sqush in. Toasted them a tiny bit in the skillet (golden with bits of brown) before topping the casserole with them.
Bingo!
This the first time since going on low carb that I have had crispy bread crumbs on top of anything…..and they were GREAT. Wonderful light summer dinner with some sliced tomatoes.
How innovative you are, Deborah. I love this idea and will have to try on my fall casseroles! Thanks for taking the time to share what you did by leaving a comment. Have a great week. -Kim
Thanks for mentioning the ‘bread crumb’ idea, Deborah; I’ve been wanting to make one of my recipes that uses crumbs on top, but kept putting it off. These will be perfect 🙂
It is better with oat bran or coconut flour than with whey protein powder. This dough can also be used as a pizza crust. These buns have a better taste than those with many eggs .
I made these today and used dehydrated onion flakes as well as rosemary flakes. My wife is so impressed she wants to try keto. She also let me purchase unflavored whey protein isolate so I could improve the texture.
Thank you Kim
David
Oh, good. I’m happy you and your wife are enjoying the rolls. Have a wonderful weekend. -Kim
I just made these and they are the closest thing I’ve tasted to real (wheat) bread. Would it work to freeze the dough in roll size servings and freeze on a cookie sheet? That way I could take out what I need for a meal and bake those.
Thanks for sharing this recipe!
Although I haven’t tried that, Chris it sounds like it might work. I would instead use 2 tsp of baking powder instead of the soda and thaw a bit before baking or they may burn on the outside and not cook on the inside. That’s just a guess though. -Kim
Can this recipe be used for making bread? And if so, what would be a good pan size to use?
I’ve been experimenting with a bread recipe using this dough and it needs a lot of tweaking. It even rises with yeast but it doesn’t taste very good – kind I’ve sour and cheesy. -Kim
HI. Do you have a photo of a cut roll, so that we can see the texture inside?
Thanks
Adele, I just added a photo of the inside of the roll to the post. I didn’t originally include it because it is a little blurry. -Kim
I have an egg intolerance. Could I leave the egg out? Or do you have a recommendation for something to replace it with? Thank you!
What a great question, Julie. I bet you could add a flax egg or even soak 1/4 cup of ground pork rinds in a combination of heavy cream and water. Let it get moist and thick and then add it. The egg acts as a binder and I think either of these two choices would work but I would mix with the mixer just a tiny bit longer to make sure the meatball mixture is thoroughly combined. -Kim
Does the baking soda leave that burny sensation on the tongue with these? I usuakky avoid it as I don’t like the taste.
No it doesn’t, Olivia. The recipe only calls for 1/2 teaspoon where similar recipes using baking powder call for 1 tablespoon. There is no burning sensation. -Kim
The Trim Healthy Mama Oat Fiber is certified gluten free.
Sandy, thanks for letting me know. I will add that to the post. Have a great day. -Kim
Oh my! I think I’ve died and gone to low carb heaven! If you haven’t tried this recipe, you don’t know what you’re missing!
Thanks, Melissa. I love the fathead dough recipe. I made the rolls into bagels and enjoyed them all week. Have a wonderful week. -Kim
AMAZING !!!! I gave tried Fat Head pizza crust and was not thrilled….felt it was too tough if rolled thinly enough.
THESE however are unbelievalbe. Fluffy and very very breadlike. These need more than just 5 stars……any such thing as 5 STAR+ ?
I am a salt addict so for me they need a tiny pinch more salt (and maybe even 1 tsp of vinegar to get a bit more flavor into them as you do for the psyllium bread).
I did the sesame seeds on top (found rolling the top of the raw dough onto the seeds worked better than trying to sprinkle them on top) but next time going to try your idea of dried onion flakes.
I wonder if they would work as well in a larger size for a hamburger bun….4th of July is in 3 days so may give it a shot (fingers crossed).
So good Kim. Thank you !!!
Just saw your earlier note that these do work for buns / sandwich rolls. So hamburger buns it is for the 4th picnic.
Thanks again. Your timing is PERFECT!
Great! Glad you saw it! Enjoy!
I’m so glad you like the recipe. Yes, it makes good hamburger rolls. I will do a post on it later this month, but I already responded to a comment yesterday about how I do it. This makes great bagels, too. It makes 8 mini, 6 breakfast sandwich sized or 4 large bagels. It makes 5 hamburger rolls.
Love that the prep time (before baking) is only 5 minutes on these. Great recipe, Kim. Thanks for sharing.
You’re welcome, Ryan. Enjoy the recipe.
I made these last night. They are easy to make and delicious.
So glad you liked the recipe, Ellen. -Kim.
Thank you! Thank you! I just baked this recipe and let me tell you they came out so good and delicious better than regular bread, even my husband love it. I just made some little changes. I add the shredded Mozzarella and cream cheese without melted, so it was not necessary to put the dough in the freezer. Instead of protein powder I used psyllium husk fiber and 1/4 cup of egg whites, instead of one whole egg. Thanks to you I am not going to miss my bread on keto any more. ( I really like the almond flour from Costco it is super fine ground and not too expense)
I love how you made it your own, Cindy. It’s such a forgiving recipe. I haven’t seen the almond flour in Costco, but Wellbee is a good choice on Amazon for those who don’t have a Costco. Thanks again. Enjoy your week. -Kim
Hi, these sound and look fantastic. Can’t wait to try them. I’m looking for something for work lunches. Do these need to be warmed before eating?
You can make them bigger for sandwich rolls, Deidre. Just flatten them a little. They don’t have to be warned but the texture is better at room temperature or just barely warmed. -Kim
Can’t wait to try some of these recipes ! They sound. Wonderful ! Thanks !
Great, Ben. I hope you find some you like. Enjoy your weekend. -Kim
THANK YOU THANK YOU! These are awesome! Best low carb bread I have ever made. Can’t wait to use them to sop up some good gravy! Thanks again Kim
You are very welcome. I’m happy you liked the rolls. -Kim
This looks to be an awesome recipe and I would like to try it. Soon. Can you suggest an alternative to almond flour? My husband is deathly allergic to it?
Susan, there may be a fathead dough version that uses all coconut flour. I haven’t checked one yet. You may want to try ground sunflour seed flour – the rolls will probably turn green, but will still taste good. -Kim
This bread looks amazing! i will defiantly be making it and will post my thoughts on @working moms get fit. I cant wait to try it. thank you for sharing
Thanks, Tracie. I hope you enjoy it. Have a great weekend. -Kim
What brand of shredded mozzarella and plain protein isolate do you use?
Hello Carole. I just used the cheapo store brand mozzarella and I always use Isopure zero carb protein isolate. You can also sub 1 T of oat fiber 500 instead of the protein isolate if you don’t have it. Enjoy the recipe. -Kim
I just tried this recipe, and have to say, THANK YOU SO MUCH! I didn’t have whey protein, or mozzarella, so i subbed tasty shredded cheese and soy protein powder, it’s worked just fine! And tastes reeeeeally good with butter, straight out of the oven! Loved the cheesy aftertaste!
Thank yoy so much, again!!!
This Will be MY go-to bread for everything!
I’m glad the recipe worked for you with your subs, Shell. The fathead dough recipe is so forgiving. Try rolling it into snakes and making bagels. The recipe makes 4 huge bagels, 6 normal sized or 8 breakfast sandwich sized bagels. Enjoy! -Kim
Sounds delightful! Thanks for the tips. Just had one for lunch, re-heated in the oven and loaded it up with butter and vegemite…
I’m pretty sure my eyes rolled into the back of my head with shear pleasure!
It’s nice to be able to enjoy a roll every once in a wile. Butter should be required! I’m glad you enjoyed your vegemite roll. Enjoy your weekend! -Kim