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!
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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
- 1/2 tsp baking soda*
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. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended.
Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).
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.
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.
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.
Lightly oil your hands and 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 gently into the dough to adhere.
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.
Best Low Carb Keto Psyllium-Flax Bread Recipe
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