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Keto FatHead Rolls (Almond Flour Free)

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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 tbsp of baking powder instead of 1 tsp 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 tbsp and if you want flat rolls for sandwiches use 1 tsp 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.

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Keto FatHead Rolls (Almond Flour Free)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 rolls
Calories 207 kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 4 cups mozzarella cheese shredded (408g)
  • 4 ounces cream cheese
  • 1 cup coconut flour (119g)
  • 1 teaspoon baking powder* or 1 tbsp see note
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 eggs beaten

Instructions

  1. Preheat oven to 425 degrees.
  2. In a microwaveable bowl add the mozzarella cheese and cream cheese.
  3. Microwave 2 minutes.
  4. Stir until combined.
  5. Whisk flour, baking powder and dried seasonings together.
  6. Add the eggs to the dried seasonings and stir until combined.
  7. Add this to the cheese mixture and continue to stir until incorporated.
  8. Spray a baking sheet with olive oil cooking spray.

  9. Wet hands and separate dough and form 12 rolls.

  10. If desired flatten slightly or keep smaller and less wide as my pictures show.
  11. Place them onto the baking sheet and bake for 15 minutes.
  12. Cool then slice in half.
  13. Enjoy immediately or refrigerate or freeze. See notes above video for freezing.

Recipe Notes

*Please note, I do not use the baking powder in the recipe for the pizza.
***If you want fluffy rolls with dinner use 1 tbsp and if you want flat rolls for sandwiches use 1 tsp of baking powder!

Net Carbs: 4g

Nutrition Facts
Keto FatHead Rolls (Almond Flour Free)
Amount Per Serving (1 roll)
Calories 207 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 94mg 31%
Sodium 402mg 17%
Potassium 61mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 12g 24%
Vitamin A 9.2%
Calcium 20.8%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

 

 

 

Reader Interactions

Comments

  2. The flavor was great, however, the center was not cooked in 15 minute. Renamed for another 8 min. but not done. Is the center supposed to stay somewhat raw? The tops got too browned.

    Reply

    • In my experience with low carb baking, the centers will never feel done when they are hot from the oven. But as they cool, all that fiber will soak up the steam and they will be chewy and moist-crumbed. If they aren’t, you can try cutting them in half and toasting to remove some of that extra moisture; or making a new batch and dropping the oven temp by 25 degrees and upping the cooking time.

      Reply

    • I think that was probably the cheese in the recipe. The center may have looked like it wasn’t cooked but as it cools and dries the moisture you see is the cheese that’s mixed in the recipe to make the dough. So the 15 minutes should really be enough to cook them through and once cooled they are fully cooked.

      Reply

    • My pleasure! My youngest has a tree nut allergy so I need to. But he often hates the taste of coconut so it’s challenging to disguise, but in this recipe he doesn’t notice!

      Reply

      • I hate it as well, glad to hear it isn’t noticeable in this. I tried adding some coconut flour to a cream cheese pancake which I felt was lacking something but all I could taste was the coconut flour and hated it. Think I’ll just try a couple then see how it goes,the coconut flour I have is a little high in carbs in large amounts so don’t use it often but now I have it I want to use it.

        Reply

        • Had a bit of trouble with the mozarella the fat separated and the cheese was a stringy glob that wouldn’t combine. I know mozeralla turns to a stringy mess when melted bit this was barely useable I ended up with globs of it throughout the coconut and egg mixture rather than mixed in. Might try a mix of cheddar and mozeralla next time see how that works it is in the oven at the moment will see how it turns out

          Reply

          • I didn’t realize the recipe called for 4 cups of mozzarella until I started the prep – so mine endedup half cheddar and half mozzarella. They came out awesome! The cheese separating may have been due to it being heated for too long. I had to really work my the cheese into the flour as it melted too much at 2 min.

          • If you have a Stand Mixer with a mixing paddle, use that. Allow it to mix for 5-10 min. It will be nicely mixed into a smooth dough.

  8. Brenda, while your son is allergic to nuts, I’m deathly allergic to coconut. Is the version of this dough that DOES use almond flour still available?

    Reply

    • No I never made an almond flour version. You might have to Google another site for an another flour version as so many recipes use it I’m sure it won’t be hard to find.

      Reply

  9. So the calories are higher than regular bread. Can you tell me the benefit of these over regular bread besides the gluten? I’m trying to lose weight.

    Reply

    • Erin, this is because of the higher fat content, and keto is a high fat, low carb, moderate protein diet. Go keto and lose weight, believe me, nothing else has worked for me. At first it will seem like you’re going to Hades because of all the yummy fat… until you notice the weight starting to come off, then you will embrace it wholeheartedly 😉 Of course you still have to count calories when you want to lose weight but increasing your good fats do two very important things for those who want to lose weight – 1) it curbs appetite and 2) it knocks out sweet cravings within days. There are other health benefits to increasing your good fats. Do a bit of research amongst the people who know what they are talking about, of which there are many. Good luck!

      Reply

    • I believe that todays flour has changed .Compared to what the bread people ate in the bible for example it was in it’s more natural state.Our bodies were meant to be perfect Originally (Adam) (Eve)until they sadly ruined it for us all.Our bodies our imperfect and cant process foods like a perfect body could hence allergies autoimmune disorders like I have plus the way they now process flour to me its poison. LOW CARB AND KETO are my answer to my problem (until my body reaches that perfect state again ) I do not worry about the calories personally others do, you do get that full feeling and it doesnt make me eat more I actually get that full feeling I eat less.So the benefits are endless with Keto or low carb . You make real food healthy fats ,cravings end helps so many things our bodies cant handle
      In the future when all the earth is cleansed of everything bad and brought to perfection .I will eat bread again in it’s perfect state and my perfect body will work how it’s supposed to until then. KETO /LOW CARB is as close as I can get I enjoy it .

      Reply

  11. I’m familiar with the almond flour fathead recipe and have used it successfully. THIS recipe is by FAR the best tasting keto bread-y thing I have tasted. Delicious in anyone’s book, keto or not. And that includes keto biscuits / scones. Better warm, as with all non-wheat substitutes, but soooo good! The ratio of cream cheese to Mozzarella is higher in this recipe and I think it makes the difference. That, and the fact that coconut flour gives a lighter product over almond meal. Yes, when you slice the rolls horizontally while hot the centres will appear a little undercooked but within half a minute it firms up and looks the way a quick bread should. Don’t be tempted to overbake. This will definitely be my go-to for everything that can possibly be made with fathead including breadsticks.

    Reply

  14. Hi,
    I found this recipe a couple of days ago and wanted to try it right away, as I am fed up with the sweet and sickly taste of almond flour. It literally makes my teeth stand on edge! However I did not have any cream cheese so I substituted the cream cheese for homemade Greek yoghurt. I also did not have onion or garlic powder so I used onion flakes and garlic granules, parsley, oregano herbs They turned out really good, so the next day I made them again but used more baking powder, they were equally as nice. Today I have made them again with the cream cheese and mozzarella but melted on the stove top as I do not have a microwave oven. I added some cooked chopped bacon along with the herbs etc, they are in the oven now as I type they are smelling delicious! I used a couple of the ones I made last night with a Butter Chicken Curry yummy!! Willlet you know how well they turn out!

    Reply

  16. Wow! These turned out AMAZING! I used a Mexican cheese blend from Walmart/Great Value because it was all I had on hand. I used 1 TBSP baking powder. Since it took me awhile to mix dry ingredients and eggs, I reheated the cheese mixture another 30 seconds to it would be more gooey before adding the dry ingredients. These turned out to be BY FAR, the very best Keto bread I’ve tried. I went Keto for a year and lost a lot of weight, as soon as I added back carbs and tried to “maintain” my weight, I gained a ton back over the next year. I am now back on Keto, and thanks to finally having an awesome bread, I think I can stick to it this time for good! Now if only I could find a cookie or sweet muffin with the same great fluffy, non-gritty texture, I will be all set when I am tempted. THANK YOU!!!

    Reply

  17. Hey there! Just made my first batch and they are yummy!

    I logged it in MyFitnessPal, and it says there are 28 carbs (not 6.5) and 397 calories (not 270).per serving. Any idea what’s causing the huge discrepancy?

    Reply

    • Tried it in SparkPeople and came up with better numbers:

      Calories 216.0
      Total Fat 14.4 g
      Total Carbohydrate 10.2 g
      Dietary Fiber 5.0 g
      Protein 13.7 g

      So 5.2 net carbs with SparkPeople… Interesting…

      Reply

      • Anthony
        90 % of internet low carb recipes are flat out wrong. Don’t know if they are just ignorant and can’t take the time to do the math, or whether it’s bait to attract more traffic to their site. I just did a quick calculation in my head and came up with about 52 net carbs for the recipe, or about 6+ net carbs per roll. Cream cheese has 2 carbs per oz, Mozzarella cheese has 1 carb per oz. For these 2 items there are 24 carbs. Where does anyone find a cup of coconut flour having 119g? Virtually all reputable brands have 24 net carbs per cup. So these three items have 48 net carbs. All the herbs combined have about 2 carbs. Baking powder has 1 carb. 4 eggs, or about 200g, has about 1.5 carbs. This is approximately 52.5 net carbs. Divided by 8 rolls is 6.56 net carbs, not FOUR!

        Today I saw a “baking blend” recipe that stated ONE net carb per cup. It was four equal (1/4 cup) parts of almond flour, coconut flour, flax seed meal, and oat fiber, which is 10 net carbs, not ONE. How do these people think they’re helping anyone if they can’t bother to do the math?

        Reply

        • I measured my coconut flour and it was 119grams. If people overfill their cup they will get a drier roll than someone who weighs it. I just switched to a new recipe plug in with more accurate nutrition info and it adjusted the carbs. I also adjusted the size of the rolls as they were too large for a serving. It’s now 12 rolls instead of 8 which is a better size in my opinion. Rather than accuse someone of trying to bait someone to my website, a simple, “Hey you better look over your nutrition i think there may be a mistake” would be much more appreciated, especially since I am constantly putting out free content of recipes I make for myself and family.

          Reply

  19. Hi
    I just made these, I halved the recipe because I didn’t have enough eggs but they are fantastic!! I just had to tell you!!
    I’m also glad they are not heavy and nutty tasting, tks so much for the best keto bread recipe I have tried! 😁

    Reply

  20. These were Ahhhhmazing! I was hesitant to try these since I usually do not like foods baked with coconut flour, but I am trying to cut back how much almonds I consume in a day, so I decided to give these a try. I am so glad I did! You cannot even taste the coconut flour. I used the 1 tablespoon and got beautiful raised rolls. After reading the reviews of the cheese mixture being difficult to mix, I chose to throw it Into my kitchenaid mixer and mixed until each portion was just combined. They came out perfectly “bread” like and had no moist or soggy middle and we’re very easy to work with. Thank you for the great recipe!

    Reply

  23. Just made this but replaced the coconut flour with almond flour. Soooo good! Made 8 large rolls. We used them as hamburger rolls and they were absolutely perfect. Flavor is amazing.

    Reply

  24. Followed the recipe, browned on the bottom but not cooked in the middle. So dense that if I threw it at my husband I could have caused a concussion! Passing on this one in the future!

    Reply

  25. I did not watch the video…so when I was trying to incorporate the cheese,flour,egg mixture together with a spoon I was getting really upset. So I actually threw the spoon into the sink and started using my hands. While rolls were in the oven I watched the video and had to laugh when I came to the part where you said to dump the spoon and use your hands.I live alone so it will take me awhile to eat all the rolls…but will definately make again.

    Reply

  26. 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

    Reply

  27. 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!! 🙂

    Reply

  28. 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.

    Reply

    • 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)

      Reply

  30. 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

    Reply

  31. 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?

    Reply

    • 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.

      Reply

  32. 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.

    Reply

    • 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.

      Reply

  34. Love this recipe! If you make ahead and either keep refrigerated or frozen, how long do you think they would last?

    Thanks! XO

    Reply

    • 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.

      Reply

  35. 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

    Reply

  36. 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.

    Reply

  37. 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.

    Reply

  38. 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???

    Reply

  40. 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.

    Reply

    • The cream cheese acts like binder though to hold the cheese dough together, I don’t think butter would do the same thing.

      Reply

  41. 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 🙂

    Reply

  43. 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

    Reply

  44. I see you refigured the nutrition for 12 rolls but the instructions (No. 9) still say to shape 8. I’m trying these tomorrow.

    Reply

    • 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.

      Reply

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