Shop
My
Custom
Soft, Chewy, Golden: My Keto Dinner Rolls Have It All
If you’ve been low carb for a while, these soft, golden keto dinner rolls are just what all your salads, soups, and casseroles have been missing. I created this recipe because so many of you kept asking me for keto bread rolls that actually feel like bread. Here’s why I think this one nailed it:
- Soft, fluffy, and chewy, with real yeast flavor – The yeast starter gives these low carb dinner rolls a boost in both rise and flavor, while the variation on my signature dough makes them nice and chewy.
- Tried and true dough method – This is the same base I’ve used for keto bagels, pizza dough, soft pretzels, naan, and more, except softer and fluffier. And the texture is so worth it.
- Low carb and gluten free – With only 3 grams net carbs each and no gluten, these keto rolls are easy to fit into your macros.
- Perfect with anything – Whether it’s soup, salad, a casserole, or a holiday roast, these go with everything. They sop up every irresistible sauce beautifully, and I also love serving them warm with a pat of butter or dipping into keto gravy.
Grab your food processor and make these keto dinner rolls with me!
“Thank you for these. They are the closest I’ve had to bread or rolls in the 4½ years of this way of eating. I used everything bagel seasoning, and they are great hot and good cold. I even reheated them in the toaster oven, and yum.”
-Donna
Ingredients & Substitutions
Here I explain the best ingredients for my keto dinner rolls recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – The super fine grind keeps the rolls soft and fluffy, which makes a huge difference. Other brands can leave a gritty texture.
- Yeast Starter – You’ll need active dry yeast, plus inulin powder and water to activate it. The inulin works instead of sugar here to make the yeast work, so it’s a crucial ingredient. Sugar substitutes will not work here, because yeast cannot feed off them. The only alternative to the inulin is actual sugar (white sugar, coconut sugar, honey, etc.) — and that’s not keto friendly. In theory, the yeast will consume most of the sugar, so it’s not left in your low carb rolls after baking, but it’s hard to know how much, so I use inulin to be on the safe side.
- Mozzarella Cheese – When melted, it acts like gluten and gives the dough its stretch and chewy bite. I always use low-moisture, part-skim shredded mozzarella, as full-fat tends to be too “wet” for these keto rolls.
- Cream Cheese – This softens the dough, makes it more tender, and adds a hint of richness.
- Egg – Most egg substitutes, including flax egg, work well for keto dinner rolls too.
- Baking Powder – Helps boost the rise alongside the yeast. Don’t confuse this with baking soda, which is different.
- Sesame Seeds – Optional, but I love the classic look and little crunch they add on top. You can also try poppy seeds or everything bagel seasoning.
Free Printable: Low Carb & Keto Food List
Get It Now
How To Make Keto Dinner Rolls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Activate the yeast. Stir the warm water and inulin together, then mix in the yeast and set it aside until foamy.
- Process the dough base. Add the almond flour, baking powder, and an egg to a large food processor, then pour in the yeast mixture and process until smooth.
- Add the melted cheeses. Heat the mozzarella and cream cheese together, until fully melted and easy to stir. Add them to the food processor and blend until a uniform dough forms. I usually scrape down the sides once or twice, to make sure everything mixes evenly.
- Chill and shape the rolls. Chill the dough until it’s easier to handle, then divide it into portions, roll into balls, and place on a lined baking sheet. Sprinkle with sesame seeds if using.
- Bake until golden. Bake the keto dinner rolls until puffed and golden brown.
My Recipe Tips
- Use low-moisture mozzarella. This is important for the right texture. Don’t use the white, moist “fresh” mozzarella.
- The yeast should look puffy and bubbly before you use it. This usually takes about 10 minutes, but you can get the other ingredients going while it sits.
- When you pour the melted cheese into the food processor, aim for the blade. It helps everything mix faster. I still scrape the sides and bottom once or twice to be sure it all comes together.
- Pulse just until combined. Under-mixing can leave the texture off, and over-mixing can make the rolls dense. Stop when the dough looks uniform.
- Can you make them without a food processor? Yes, it just takes more time and is a little harder to get the dough to come together. You’d need to knead by hand and ensure the melted cheeses mix into the dough well, with no streaks. If you do want to get a food processor, I have and love this one, and it’s still going strong after nearly a decade.
- Chill the dough before shaping. It will be too sticky to handle if you don’t. Letting it sit in the fridge for 15-20 minutes makes it much easier to work with.
- I lightly coat my hands with avocado oil before touching the dough. It helps prevent sticking. Don’t try using extra almond flour instead — it won’t help as much as you’d think, and can make your keto dinner rolls turn out dry.
- How to make a nut-free version: To make this recipe with coconut flour (which is technically a fruit and not a nut!), replace the 3/4 cup almond flour with 1/3 cup coconut flour and add an extra egg.
- Want taller keto bread rolls? These do spread and flatten more than regular ones. To make them taller, you can bake them in a muffin tin, or bake them closer together so they hold each other up and don’t spread as much. They’ll be a little denser this way and you might need to cut them apart, but still delicious.
- I’ve got a full guide to fathead dough in my Easy Keto Cookbook, including recipes you won’t find on the blog!
- If you can, let the low carb rolls cool a bit after baking. Their texture will improve and become even more bread-like.
Keto Dinner Rolls
By
My low carb, keto dinner rolls are soft, fluffy, and easy to make, with just 3g net carbs and that classic bread flavor you've been missing.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
In a medium bowl, stir together the warm water and inulin. Stir in the yeast and set aside for 10 minutes.
-
Meanwhile, place the almond flour, baking powder, and egg into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup (118 mL), add it to the food processor and pulse until uniform.
-
In another medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
-
Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
-
Chill the dough in the fridge for 15-20 minutes, until it's not too sticky to work with.
-
Preheat the oven to 400 degrees F (204 degrees C). Line a 10×15 baking sheet with parchment paper.
-
Using oiled hands, form a ball with the dough. Cut it into 8 sections, like a pie. Roll each section into a ball and place onto the lined baking sheet, 2 inches apart. Repeat with the remaining dough sections.
-
Sprinkle the rolls with sesame seeds, if using, and press in lightly so that they stick.
-
Bake for 10-15 minutes, until the rolls are golden brown.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 keto dinner roll
- Tips: Check out my recipe tips above to help you work with this sticky dough, get the best texture in your keto dinner rolls, and how to make them taller if you prefer.
- Storage: Keep these rolls in an airtight container at room temperature a day, or in the fridge for up to a week.
- Reheat: I usually pop them in the microwave for about 15 seconds, or reheat in the oven at 350 degrees F until warm and soft. The toaster oven also works great for a slightly crisp edge.
- Freeze: Pop them in a zip lock bag and keep in the freezer for up to 3 months. I’ve reheated them from frozen, but they taste better if you thaw them first.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Dinner Rolls
Serving Ideas
Wondering what to serve with keto dinner rolls? Here are some of my favorite ways to turn them into a full meal:
- Soup & Salad – You really can’t go wrong with a cozy bowl of soup, a fresh salad, and warm keto bread rolls on the side. I love pairing them with my antipasto salad and something comforting, like broccoli cheese soup or keto beef stew.
- Casseroles – A lot of my casseroles are designed to be filling on their own without bread, like my keto cheeseburger casserole, but these rolls are the perfect add-on when you do want that classic bread pairing.
- Mains & Mash – These keto rolls go with just about any low carb dinner, but I especially love serving them alongside a juicy sirloin steak and mashed cauliflower. They’re a great way to round out the plate.
135 Comments
Donna Dunbar
1Thank you for these. They are the closest I’ve had to bread/rolls in the 4-1/2 years of this way of eating. I used everything bagel seasoning and they are great hot and good cold. I even reheated in toaster oven and yum.
Tayler B
1I have tried so many keto breads. None meet my expectations. Almond flour always leaves a nutty flavor and it’s doesn’t wow me. I just pulled this from the oven and scorched my mouth because I couldn’t wait. THIS IS THE RECIPE YOU NEED!! Holy crap. I just exchanged inulin for a tsp of regular sugar as a guess measurement. The yeast consumes the sugar anyways.
My only question is this: how would I bake this into a loaf?? I’m doubling or even tripling this recipe next time!
Wholesome Yum D
0Hi Tayler, I have never tried to make this exact recipe into a loaf, but if you do please let me know how it turns out.
P
0Hello! Does anyone know if I can use flax instead of inulin? Thank you!
Maya | Wholesome Yum
0I have not done this, but it’s unlikely to work the same way because the purpose of the inulin is to activate the yeast, and flax won’t do that.
Nancy
0Can you make the dough ahead of time and refrigerate it?
Maya | Wholesome Yum
0Hi Nancy, Yes, you definitely can! I often do this.
Nicole
0Jag älskar dina recept, de är så godaaaaaa!
“I love your recipes, they are sooo good!”
Cat
0Not sure what inulin powder is, is there a substitute? Where can I find it and is it expensive?(trying to keep on budget yet, trying to keep on track with keto!) Thank you.
Wholesome Yum D
0Hi Cat, The inulin is used to feed the yeast. The only other alternative is real sugar (or variations of sugar such as honey, coconut sugar, etc.) No matter what you use (inulin or real sugar), the yeast consumes it so the end result won’t taste sweet or have sugar.
Karen
0Hi! I am VERY new to Keto/Low Carb thinking. My husband was told to cut back and now I’m trying to learn. Anyway, this recipe calls for Inulin powder, but the description doesn’t mention its purpose or possible substitutes. I’ve never heard of this ingredient. I clicked on the link and saw it’s Jerusalem Artichoke. I can’t justify spending that much on something I may use a teaspoon of one time. Can you educate me on this ingredient and possibly suggest an alternative?
Wholesome Yum D
0Hi Karen, The inulin is used to feed the yeast. The only other alternative is real sugar (or variations of sugar such as honey, coconut sugar, etc.) No matter what you use (inulin or real sugar), the yeast consumes it so the end result won’t taste sweet or have sugar.
Kathryn Shea
0I’m very allergic to all things almond and coconut. Can I use cashew flour and Cauliflower flour as substitutes?
Thank you. It’s hard finding recipes without those two ingredients.
Wholesome Yum D
0Hi Kathryn, Macadamia flour or sunflower flour are usually suitable substitutes for almond flour but I have not tested them in this recipe.
Andrea Czinege
0Hi Maya! I just made it for the first time, it was delicious! How many grams is 1 serving? 1 piece was 33g for me! Thank you for answering!
Wholesome Yum D
0Hi Andrea, This recipe makes eight servings. All my recipes are by volume, not weight.
Carolina
0Psyllium fiber can be used instead of inulin, how to replace inulin?
Maya | Wholesome Yum
1Hi Carolina, Sorry, that won’t work. The inulin is used to feed the yeast and psyllium won’t do that. The only other alternative is real sugar (or variations of sugar such as honey, coconut sugar, etc.) No matter what you use (inulin or real sugar), the yeast consumes it so the end result won’t taste sweet or have sugar.
Suzanne Papamichail
0My first attempt to make these and the dough did not come out so well. I am curious how long (approximately) should the dough be kneaded in the food processor? I am not sure how long I processed the dough but it did not compact like your image. I put in fridge for 35 minutes to cool and the dough was still supper sticking. It was like a SNL skit trying to get them to roll into balls. I must have eaten at least a whole roll off my fingers. LOL! Being a determined woman, I cooked them and they came out absolutely beautiful and delicious. Thought?
Wholesome Yum D
0Hi Suzanne, Each food processor is different so I can’t really suggest a time but it sounds like you needed to keep the dough in the food processor longer. Did you follow the recipe exactly or make any changes?
Sue
0Can you explain what heavy cream is? Is heavy whipping cream the same as heavy cream? Also what is table cream? Very confused about the difference between these creams. Thank you so much.
Wholesome Yum D
0Hi Sue, Heavy cream and heavy whipping cream are the same thing. Table cream is light cream so that contains less fat.
Belinda Medlin
0These are yummy! For those having trouble with them flattening out, refrig them till they are cold which will take more than 2o min. Then shape and bake. Or fridge them after you shape them till they are cold, then bake. This took care of the flattening out for me. Even if they flatten out they are delish and make a wonderful sandwich or hamburger bun! Thanks for the recipe!
Paula
0Can lupin flour be used instead of coconut flour?
Wholesome Yum D
0Hi Paula, No lupin flour and coconut flour are not interchangeable.
Deb
0I made this recipe…the dough was very sticky even though I refrigerated it. The dough just spread out when baked into pancake like rounds. Wondering what I might have done wrong!
Wholesome Yum D
0Hi Deb, This recipe only rises a little. The yeast provides texture and flavor and a little lift, but the dough doesn’t rise as much as a traditional bread. Check your baking powder to make sure it’s still within its expiration date. This could be the cause of your flat dinner rolls.
Jeanine
0Made these tonight for the first time and they turned out perfectly!!! It’s the first “bread” I’ve had since starting Keto at the end of June! Delicious!
Tina Clements
0I haven’t made this yet but because of the comments about not coming out like yours, I have a question. Are there any recommended “high altitude” modifications? I live at 6100 ft.
Julia
0That is such a great question! I never even thought about that. I bet that is why I have problems on only a few of the recipes. Thank you for reminding me of this. It’s easy to forget when you’ve lived in high elevation so long.
Wholesome Yum D
0Hi Tina, I do not live at a high altitude so I have never been able to test any modifications for this recipe.
Kathleen Brock
0Could I bake these in a muffin pan to make them taller?
Wholesome Yum M
0Hi Kathleen, I have not tried that, but it should work. Be sure to grease the muffin pan well.
Margiek1122
0These rolls are versatile. I like that you can eat them as is or as a sandwich. Just wish they made more cause they’re yummy!
Heather
0I have been keto for a while but this is first venture into serious keto baking. I’ve previously made things like zero sugar cheesecake and almond flour crackers but never anything with yeast. I’ve previously baked for years non-keto. So I was very surprised to find that none of the measurements for this recipe came with gram equivalents. It’s almost baking 101 to know that when dealing with flours and powders, you don’t scoop because they can pack. You should weigh out your ingredients because baking is a science.
I went ahead with the recipe anyway and followed it exactly besides one thing. I added chopped rosemary and thyme to my dough. However, before adding them, I noticed the dough looked more moist and just softer than the photos here. I thought maybe it was just the lighting. I chilled for about 17 minutes. Brought it out, tried to work it with some oil, and noticed they definitely lied flatter on my wax paper than Maya’s. As they baked, They flatted more to about a cookie’s height. The texture inside was dense and slightly eggy. They tasted phenomenal though. So I’d like to find out where this could have gone wrong and what can be done to improve my dough please.
I do not live in high elevation.
I used brand new, unopened, baking powder that I bought the day before.
I also have photos of my dough if that helps at all lol
Wholesome Yum M
0Hi Heather, You can toggle the recipe in the card from US cups to metric. The dough will firm up the longer it is refrigerated, so you may need to leave the dough to chill a bit longer than listed. Also, I don’t recommend using wax paper, it will melt to your rolls.
Heather
0Sorry, not wax paper, parchment paper. And I did not see that option thank you so much! I will definitely give these another go tomorrow! ^.^