These low carb, keto dinner rolls are made with a popular FatHead pizza dough recipe using mozzarella cheese, but my keto bread rolls are almond flour free! This fat head dough turned into keto bread rolls are just 3 net carbs per serving or 6 grams of total carbohydrates per roll, making them ideal for those on a low carb diet or keto diet.
If you've never tried this Fathead dough recipe, it's a fabulous gluten-free 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 keto pizza crust, pizza pockets, cheeseburger calzone, chicken calzone and even for sweet recipes like a cheesy danish and pumpkin twists!
This mozzarella dough ball is the perfect alternative to traditional buns for sandwiches, burger buns or even personal pizzas!
Fathead Keto Rolls
So this recipe is essentially just my pizza dough recipe with 1 addition and a change in how to make the rolls.
Pretty simple ingredients and picky family approved! It's a good roll recipe to freeze and in fact I took them on our Cross Country trip making them ahead of time, freezing them and thawing prior to enjoying.
We enjoyed them for sandwiches and for burgers, as well as just low carb dinner rolls with butter on the side of an entree.
How to Make Ahead and Freeze
If you do freeze them as I needed to do for our trip, I baked them, sliced them after they cooled and froze each roll separately, first on a baking sheet pan so they wouldn't stick together. Then I placed them in a ziploc bag.
To reheat from the freezer I just toasted them, and this worked wonderfully.
How to Store Fathead Rolls
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.
How to Create Height in Fathead Dinner Rolls
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 flatter rolls for sandwiches use only 1 teaspoon of baking powder!
How to Make Keto Dinner Rolls
Preheat oven to 425 degrees.
In a large microwave-safe bowl add the 4 cups mozzarella cheese and 4 oz cream cheese.
Cook in a microwave oven for 2 minutes. You could also just melt cheeses together on the stove if you prefer.
Stir until combined. In a separate bowl, whisk the cup of coconut flour, baking powder and dried seasonings together.
Add the beaten eggs to the dried seasonings and stir until combined.
Add this to the cheese mixture by wetting hands with water and work mozzarella and dry ingredients together until incorporated as best you can.
Spray a baking sheet with olive oil cooking spray.
Wet hands again and separate dough to 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 for freezing.
Quicker New Method Instructions
Place all ingredients into a food processor and process until combined.
Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.
Wet hands and separate dough to 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 in a preheated oven for 15 minutes until golden brown.
Keto Fathead Rolls (Almond Flour Free Dinner Rolls)
After making these numerous times over the last year, the rolls were just too big in my opinion. I reduced the size and got 12 perfect rolls.
Nutritional information has been adjusted for 12 rolls now instead of 8 rolls in my original recipe.
Can Cheddar Cheese replace Mozzarella?
No, you can not replace the mozzarella cheese with cheddar cheese in this recipe to achieve the best results for a fluffy keto dinner roll.
Can Almond Flour replace Coconut Four?
No you can't replace almond flour with coconut flour in recipes. The coconut flour requires more eggs and liquids. One fourth cup coconut flour is about equal to one cup almond flour.
This is our favorite keto bread recipe but if you can't have dairy, please try any of the following low carb bread recipes:
Paleo Dairy Free Coconut Flour Bread
Almond Flour Everything Bagel Bread
Keto FatHead Rolls (Almond Flour Free)
- 4 cups mozzarella cheese shredded (408g)
- 4 ounces cream cheese
- 1 cup coconut flour (119g)
- 1 teaspoon baking powder* or 1 tbsp 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
- 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 or place a piece of parchment paper on sheet pan.
- 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 until golden brown.
- Cool, then slice in half.
- Enjoy immediately or refrigerate or freeze. See notes above video for freezing.
New Quicker Method
- Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine. Follow instructions above at step 6.
***If you want fluffy rolls with dinner use 1 tablespoon and if you want flat rolls for sandwiches use 1 teaspoon of baking powder! This recipe makes 12 rolls. Net Carbs: 3g This recipe was first published in July 2017.
I make these in a combination of your two methods. Put flour, flavorings , baking powder and eggs in food processor and blend till uniform. Melt the cheeses in microwave till melted and stir together the microwave again for 10 to 25 seconds. Then pour cheese into food processor with flour mixture and blend till totally smooth and uniform. Then I use a pan sprayed disher to portion onto a parchment lined and pan sprayed cookie sheet to bake. I pat the rounded tops down just a bit and they come out consistent and uniform rolls. Great recipe and as AP to make!
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.
I made your rolls lastnight, they made big rolls which is what I wanted but I used almond flour because I didn't have the coconut flour ,tasted good but they spread out quite a bit. Should I have increased the amount of flour? I will definitely make again. I'll try to get the covid flour at work.i work at Walmart. I love your recipes .thankyou.
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 !
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 🙂
Jo Ellen Keigley
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?
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.
Mark De La Paz
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.”
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.