Savory, fluffy Keto dinner rolls are perfect for serving up with soups, holiday dinners, making sliders or just smothering with butter! While the texture is not exactly like bread, the blend of almond flour and coconut flour gives them a bread-like feel and taste! Once you try these Keto Dinner rolls you won’t even miss the real thing.
How to make Keto Dinner Rolls:
Start off by putting mozzarella and cream cheese into a large glass bowl. Microwave in 30-second intervals until the cheese is completely melted. In a separate bowl combine almond flour, coconut flour, baking powder, grated Parmesan cheese. (Add sweetener to the dry mix if making Hawaiian sweet rolls.) Once the cheese is melted, add the dry ingredients and mix well. Once almost fully combined add the eggs and melted butter. Continue to mix until all is kneaded together. I use my freshly washed hands to knead the dough and get it fully combined.
Cheeses after melting 
Blended Dough 
Roll and apply Egg Wash
Wrap the dough in plastic and refrigerate/rest for 30 minutes. Separate the dough into 8-10 sections depending on size you want and roll into balls. Place on a parchment lined baking sheet. Whisk the eggs white and brush the rolls with the egg white. Bake for 20-25 minutes at 350° or until the rolls are golden brown.
Tips and Tricks:
Make sure to use Fresh baking powder. After time, baking powder loses it’s potency and your rolls won’t rise.
Use low moisture part skim mozzarella. This will prevent the dough from being too wet.
Using super fine almond flour mimics regular flour better preventing any grittiness.
Use your Toaster Oven/Air Fryer to cook these up! I use mine on bake mode for perfect rolls that cook up quickly.
Both Coconut flour and Almond flour are in this recipe and have their place, making this recipe what it is. These flours cannot be substituted equally. Also the coconut flour will give the rolls a fluffier texture.
Something I get asked frequently is can you taste the coconut. No, these have no coconut flavor.
Refrigerate the dough for about 30 minutes. This will help them keep the rolls from going flat while baking. (In a hurry, I have baked immediately without much of an issue but I recommend the resting period if you have the time.)
You can prep your dough and store in the fridge for up to 2 days before you are ready to use it.
Use ultra fine almond flour in this recipe for a smooth bread-like roll. I use THIS brand.
Try these rolls with, Creamy Chicken & “Rice” Soup or Low Carb Swedish Meatballs for a complete meal!
Keto Dinner Rolls
Ingredients
- 1.5 cups Shredded Mozzarella Cheese
- 2 oz Cream Cheese
- 2 Tbsp Coconut Flour
- 2 tsp Baking Powder
- 1 cup Almond Flour Ultra Fine
- 1/4 cup Parmesan Cheese Grated – shaker cheese
- 2 lg Eggs
- 1 tbsp melted butter
- 1 egg white for brushing rolls (optional)
- 2 tsp monk fruit sweetener – if making Hawaiian Sweet Rolls Optional – for a sweet roll
Instructions
- Start off by putting mozzarella and cream cheese into a large glass bowl. Microwave in 30-second intervals until the cheese is completely melted.
- In a separate bowl combine almond flour, coconut flour, baking powder, grated Parmesan cheese. (Add sweetener if making Hawaiian sweet rolls.)
- Once the cheese is melted and combined, add the dry ingredients and mix. Once almost fully combined add the eggs and melted butter and continue to mix until all is kneaded together – Trick worth mentioning again, I use my freshly washed hands to knead the dough and get it fully combined.
- Wrap the dough in plastic and refrigerate/rest for 30 minutes.
- Separate the dough into 8-10 sections and roll into balls. Place on a parchment lined baking sheet.
- Whisk the eggs white and brush the rolls with the egg white.
- Bake for 20-25 minutes at 350° or until the rolls are golden brown.
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