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.
Notes
Make sure to use Fresh baking powder. After time, baking powder loses it's potency.
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.
Both Coconut flour and Almond flour are in this recipe and have their place, making this recipe what it is. These two flours can not be substituted equally. Also the coconut flour will give the rolls a fluffier texture, and no you can't taste coconut in the rolls.
Refrigerate the dough for about 30 minutes. This will help them keep the rolls from going flat while baking.
You can prep your dough and store in the fridge for up to 2 days before you are ready to use it.