Imagine the aroma of freshly baked bread wafting through your kitchen, but without any of the guilt and excessive carbs! My Keto Dinner Rolls are here to turn that dream into a reality!
Perfectly golden, fluffy, and mouth-wateringly delicious, these keto bread rolls are not only gluten-free but also keto-friendly, ensuring that you can enjoy the comfort of homemade bread without straying from your dietary goals.
This keto rolls recipe, combining cream cheese and mozzarella with almond flour, creates magic in the form of low-carb rolls that are just begging to be slathered in butter and savored with your favorite meal.
A perfect company for a soup or salad, to be used on a sandwich or just enjoyed with some butter or olive oil this is an easy and quick dinner roll for all keto followers.
Like any bread recipe, you need to adjust the amount of almond flour depending on the level of moisture of your location. Also, if the eggs are a bit on the large side I would recommend taking the eggs from 4 to 3 or even 2 to make sure the dough is firm enough.
It might look tricky to spoon the bread into the baking dish but trust me, the least amount of flour added to the recipe the more moisture the rolls will be, giving you a real fluffy end product.
If you really like a golden and crusty surface, you can bake it a little bit longer, but watch out and don’t let it burn.
What a nice addition to your list of favorite keto bread recipes!
How to Make Low Carb Bread Rolls
Preheat your oven to 350°F.
Mix the mozzarella and cream cheese in a bowl. Microwave for one minute to fully melt the cheese.
Allow the mixture to cool before adding the eggs, baking powder, and almond flour. Mix the ingredients thoroughly until smooth. Let it sit for 10-20 minutes.
Spread melted butter over your baking dish. Mold 2-inch dough balls and place them in the dish. This should make around 15 balls.
Bake for 20-30 minutes. When they are golden brown and fluffy, your rolls are finished. Remove from the oven and serve!
These gluten free rolls will be a perfect dinner side or a keto snack to keep you full during the day too.
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Keto Dinner Rolls
- Preheat the oven to 350°F while preparing the dish.
- Combine the mozzarella and cream cheese in a bowl and mix well. Put in the microwave for 1 minute to melt the cheeses completely.
- Remove the bowl from the microwave and leave it to cool before mixing in the eggs, baking powder, and almond flour. Stir the ingredients together until the mixture becomes smooth. Let it stand for 10-20 minutes.
- Spread the melted butter over the baking dish. Form 2-inch diameter balls from the mixture and arrange them in the baking dish. You can make about 15 balls.
- Place in the preheated oven for 20-30 minutes. When the rolls are golden brown, fluffy, and cooked through, remove from the oven and serve.
How many carbs are in keto rolls?
The number of carbs in keto rolls can vary depending on the specific recipe and ingredients used. My recipe contains 4 net carbs per each roll.
How do you reheat keto bread rolls?
To reheat keto bread rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and heat them for about 5-10 minutes or until they are warmed through. This method helps to retain their texture and flavor. Alternatively, you can briefly microwave them for a few seconds, but be cautious as they can become chewy if microwaved for too long.
Can I use coconut flour instead of almond flour to make keto rolls?
Yes, you can use coconut flour instead of almond flour to make keto rolls, but the substitution isn’t a 1:1 ratio. Coconut flour is more absorbent than almond flour, so you’ll need less of it—from my experience, you need about 1/4 to 1/3 cup of coconut flour for every 1 cup of almond flour. Additionally, you may need to adjust the amount of liquid and eggs in the recipe to accommodate the change in flour.
Can I use baking soda instead of baking powder for keto bread recipes?
Yes, you can use baking soda instead of baking powder in keto bread recipes, but it requires an acidic ingredient to activate it, like vinegar or lemon juice. The general rule of thumb is to use about 1/4 teaspoon of baking soda for each cup of flour and then add an acidic ingredient to activate the soda. Keep in mind that baking soda has a stronger leavening power than baking powder, so you’ll need less of it. The substitution may slightly alter the flavor and texture of the bread.