These low carb, Fat Head Keto Rolls are almond flour free and the perfect alternative to traditional buns for sandwiches, burgers or even personal pizzas!
If you've never tried the Fathead dough it's for a fabulous pizza dough. I changed the orginial recipe removing the typical almond flour since we have nut allergies in our family. I've used the dough for savory pizza, pizza pockets, cheeseburger calzone, chicken calzone and even for sweet recipes like a cheesy danish and pumpkin twists!
So this recipe is essentially just my pizza dough recipe with 1 addition and a change in how to make the rolls. Pretty simple and picky family approved! I took this on our Cross Country trip making them ahead of time and freezing them.
We enjoyed them as sandwiches and for burgers as well as just a roll with butter on the side of an entree.
If you do freeze them as I needed to do for our trip, I baked them, sliced them after they cooled and froze separately first on a baking sheet so they wouldn't stick together. Then placed them in a ziploc bag. To reheat from freezer I just toasted them, worked wonderfully.
Brenda Notes:
- You can also store these in the fridge and just reheat in a toaster oven. If you store in the freezer, bake, cool, slice and freeze on a baking pan separately then add to a ziploc bag so this way they won't stick together. I've reheated straight from the freezer.
- This video below is showing how the dough comes together. Instead of spreading it out on a baking pan, simple form 8 round mounds of dough and flatten slightly or keep smaller and don't flatten and they will be higher.
Happy 4th of July!
UPDATE: I mistakenly added 1 tablespoon of baking powder instead of 1 teaspoon when my kids were talking to me one afternoon while preparing this rolls again. GOOD THING IT HAPPENED! LOOK AT THE DIFFERENCE IN HEIGHT!
*So if you want fluffy rolls with dinner use 1 tablespoon and if you want flat rolls for sandwiches use 1 teaspoon of baking powder!
Delicious Either Way!
Keto Fathead Rolls
Update: After making these numerous times over the last year, the rolls were just too big in my onion. I reduced the size and got 12 perfect rolls. Nutrition is adjusted for 12 now instead of 8 rolls.
Keto FatHead Rolls (Almond Flour Free)
Ingredients
- 4 cups mozzarella cheese shredded (408g)
- 4 ounces cream cheese
- 1 cup coconut flour (119g)
- 1 teaspoon baking powder* or 1 tablespoon see note
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried parsley
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 eggs beaten
Instructions
- Preheat oven to 425 degrees.
- In a microwaveable bowl add the mozzarella cheese and cream cheese.
- Microwave 2 minutes.
- Stir until combined.
- Whisk flour, baking powder and dried seasonings together.
- Add the eggs to the dried seasonings and stir until combined.
- Add this to the cheese mixture and continue to stir until incorporated.
- Spray a baking sheet with olive oil cooking spray.
- Wet hands and separate dough and form 12 rolls.
- If desired flatten slightly or keep smaller and less wide as my pictures show.
- Place them onto the baking sheet and bake for 15 minutes.
- Cool then slice in half.
- Enjoy immediately or refrigerate or freeze. See notes above video for freezing.
Notes
***If you want fluffy rolls with dinner use 1 tablespoon and if you want flat rolls for sandwiches use 1 teaspoon of baking powder! Net Carbs: 4g
Nutrition
I am a bit confused. I clicked on the highlighted area for Coconut Flour in this recipe and it kept taking me to Bob's Red Mill Muesli at Amazon instead. Now not sure which is the correct ingredient to use. Please clarify this for me. So far I am a rising fan of yours. Thank-you for the wonderful recipes (free makes them even better).
If you click the words, "coconut flour" in the ingredient list, it takes you directly to Bob's Red Mill Coconut flour on Amazon.
https://www.amazon.com/gp/product/B00MFC5JVQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=s072ce-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00MFC5JVQ&linkId=7dc24d80abf3a2c390f22ada38c5d842
Theses are delicious . Best keto bread ever. I made 12 breakfast sandwiches, and froze them for my work week. This will be a staple for m
Thank you so much ❤
Why does it come up as 17 carbs not 4 like you say using your recipe.
What calculator are you using?
I see you refigured the nutrition for 12 rolls but the instructions (No. 9) still say to shape 8. I'm trying these tomorrow.
Thank you for letting me know. Yes I felt the 8 rolls were a little too big and 12 makes for a better size. I'll adjust that now, thanks again.
Thank you for this recipe. I will give it a try.
To give more fluff to the bread, have you tried with beatten egg white ? Instead of adding more baking powder..
I will try it for sure.
Thanks again !
July
I may have missed it in all the comments, but is it okay to freeze uncooked fat head dough?
I haven't tried it but I think you should be able to freeze then thaw before you need it.
After making the dough, can I skip the baking part & just refrigerate it to be baked at a later time? If so, do you know how long it will keep in the refrigerator & the best way to store it?
Thank you 🙂
Just wondering if you could add butter or substitute butter from some of the cream cheese or an egg to make them more flavorful and flaky.
The cream cheese acts like binder though to hold the cheese dough together, I don't think butter would do the same thing.
I just took them out of oven , going to slice them for hamburgers today . Yum!
I made this recipe for the first time. They were good. Next time I will add more cheese though just for my personal love of cheese.
However, I have question.... I followed your recipe to the letter and they didn't rise at all.. come out like flat pancakes. It was a brand new container of baking powder. Any suggestions???
I just made these, and my husband and I just tried them. My husband says they have a cheesy texture, but not a cheesy taste. I got a "sense" of coconut, but not a coconut taste. They weren't too moist or dry, and we really enjoyed the flavor. I was a little worried when I was mixing them (by hand) that the flour mixture and the cheese weren't fully incorporated into each other, but they came out great. We're excited to try them with hamburger patties, since we are on low carb/high protein.
Big disappointment. I was worried about all that coconut flour which usually means DRY, and yes, that's what these are. So dry that they scratch your throat swallowing them. Since I don't have a problem with nut flour, I'll make the almond flour version next time.
Hi, this looks great. I eat low carb but don't cook with nuts due to my son's food allergies. However, I also can't eat dairy (lactose intolerant). Do you think this would work with soy cheese and soy cream cheese? Thanks
I don't know for sure but if you try it please let me know!
Love this recipe! If you make ahead and either keep refrigerated or frozen, how long do you think they would last?
Thanks! XO
We went on vacation with them and they lasted in the fridge for two weeks. Or put them in the freezer and take out to thaw when you want them, good for at least a month frozen.
Have you ever made this in a bread loaf pan or something like a 9x13 baking dish?
No I've not tried it.
FYI : Almonds are SEEDS, not nuts. They are Drupes, just like coconuts.
“The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside.”
-Wikipedia
It is entirely possible that your nut-allergic family member would hve no problem consuming almonds as well as other seeds.
My son has been tested multiple times by our food allergist and is definitely allergic to almonds, peanuts, cashews, hazelnuts, walnuts, pistachios, macadamias, pecans, pine nuts, Brazil nuts, acorns, and chestnuts.
That’s a bummer!
I want to make these for my "Thanksgiving Rolls" With those spices, do they end up tasking too italian? If that makes any sense. Any recommendation of other spices to add or leave out?
You can skip the basil, oregano and parsley and just keep the onion powder and garlic powder. If you want to make it a bit sweet, you could add cinnamon, all spice and a sweetener of choice.
I've already made these a few times, but mine never look so fluffy like yours in the video....and the cheese is never so gooey in the middle....mine are big chunks of dense rolls....they are pretty tasty, but once the cool down they are pretty hard
These were amazing!!!!! I liked the coconut flour version better than the almond flour.
After adding up my specific brand ingredients (followed the recipe exactly) I found each roll to have 20 carbs. I've gone back over the list twice and still get 20 carbs. The cheese and the 1 cup of coconut flour are the big culprits and the spices add a few too. Can't figure out how you came up with 6g per roll.
I got the same thing when I used My Fitness Pal to calculate but when I did it manually it was closer to 6 (would have been less if I shredded my own cheese I think)
PS I thought I'd try a different twist by leaving out all the spices and adding 1 1/2 t of yeast for flavor. The first thing my wife said after tasting the well buttered roll was, "how the hell did you make a yeast roll low carb?) This will be a go to recipe for sure!! 🙂
Brenda , I appreciate that you give weights in your recipes, but I'm curious, when the weight given doesn't agree with the cups which is the one you use. For instance pretty much every cheese uses 2 cups per 8 oz which would 454 grams of mozzarella here...is the 409 correct for this recipe? Also, I found the tops getting overly brown at about the 10 min mark and done at about 13. i just pulled them out and I'll know more about the inside in a minute. I was after a dinner roll here so I made 10 and they are still huge 🙂 I think 12 would still be a large dinner roll and cut the carbs as well. I calculated mine to still be 4.1 nc even making 10. I'd be interested to know what cheese and flour you use.
thanks