The keto bread

Prepare time: 5 min
Cook: 15 min
Ready in: 20 min
Easy Low Carb Roll Recipe with Fathead Dough

Easy low carb rolls made with the fathead dough recipe have a great bread-like texture. Make the perfect dinner rolls and sandwich rolls.

Calories165 kcal

Ingredients

  • 1 1/2 cup shredded part skim mozzarella cheese
  • 2 ounces cream cheese, cubed
  • 1 large egg
  • 1 1/4 cup almond flour
  • 2 tbsp plain whey protein isolate, (or coconut flour or oat fiber or 1/4 c. more almond flour
  • 1 tsp baking soda (or 1 tbsp baking powder)

Instructions

  1. Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended.

  2. Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).

  3. Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready.

  4. Preheat the oven to 400 degrees F and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat.

  5. When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough will stick like crazy to the knife. It’s’ okay.

  6. Lightly oil your hands and roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dehydrated onion, pressing gently into the dough to adhere.

  7. Bake for approximately 13-15 minutes.  The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.

Recipe Notes

*Baking powder is not needed in this recipe as the acid in the cream cheese reacts with the baking soda, activating it. BUT, if you aren’t getting a nice rise from the rolls, use 1 TBSP of baking powder instead. (Because they are gluten-free, they will shrink a little as they cool.) You can always try the baker’s trick of preheating a metal pan in the oven and tossing in a few ice cubes to release steam, when you put the rolls into the oven. The steam will force them to rise.

NUTRITIONAL INFO