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If you love fathead dough… you’re in for a real treat! We’re making keto dinner rolls! These keto bread rolls are made with a fathead dough, plus a secret ingredient that gives them an incredible flavor and texture, just like flour-filled dinner rolls.

I’ll walk you through this keto roll recipe step-by-step and you’ll have low carb dinner rolls on the table in less than an hour! Serve up these keto fathead rolls with your favorite low carb soup, keto salad, or even keto casseroles.

So, have you guessed yet what the secret ingredient is? It’s real yeast! That may be a little uncommon for keto bread recipes, but it gives it the flavor and texture of a classic roll. (Don’t worry, it’s super simple to add.)

Readers have been asking me for a low carb bread with yeast for a while now. While this isn’t exactly a loaf, I’m willing to bet these rolls will hit the spot. 😉

And, I think the yeast is exactly what makes this the best keto dinner roll recipe!

What Is Fathead Bread?

Fathead bread is a low carb and keto recipe for bread and dough! The dough is made out of a combination of cheese, cream cheese, eggs, and almond flour.

If you haven’t made fathead dough before, that may sound odd, but trust me when I say that it turns into a perfectly textured dough for keto pizza crust, keto bagels, keto soft pretzels, low carb naan bread, and even keto gnocchi, tortillas, and breadsticks (find these last 3 in my cookbook!).

This keto dinner rolls yeast recipe really stands out, though, and I’ll even show you how to use yeast in it without needing sugar to proof it.

How To Make Keto Dinner Rolls

Making low carb rolls is a lot like making other fathead dough recipes, but the yeast adds an extra step. It’s still super simple, with just a few bowls, a food processor, and your oven.

Here’s how we make keto bread rolls using this method:

Bloom the yeast. Stir together warm water and inulin (don’t be scared off, it’s just a prebiotic fiber we’re using to proof the yeast – instead of sugar!). Add yeast and set aside.

TIP: The yeast is ready when it’s puffy and bubbly – this takes about 10-15 minutes, but you can continue with the next step while you wait.

Start the dough for low carb keto bread rolls. Pulse almond flour, baking powder, and egg in a food processor, until uniform. (See my tips below if you prefer to use coconut flour.)

Make the cheese portion of keto rolls. Combine shredded mozzarella and cream cheese. Heat in the microwave until melted. Stir until smooth and uniform.
Finish forming the dough. Once the yeast is ready as shown above, add it to the food processor and pulse. Place the melted cheese into the food processor and process just until combined, as shown below.

TIP: Place the melted cheese over the blade when you add it, before pulsing, which will help it incorporate faster. You’ll want to scrape the sides and bottom a couple times, too.

Chill the dough. I’m sharing more tips for working with the dough for fathead dinner rolls below, but this chilling step is the most important to make the dough less sticky.
Form the rolls. Using oiled hands, form the dough into a slightly flattened ball. Cut it into 8 sections, like a pie (shown below) and roll each section into a ball. Place it onto a parchment lined baking sheet.

Sprinkle fathead rolls with sesame seeds. Press the seeds into roll lightly so they stick.

TIP: Feel free to mix up the toppings! Try poppy seeds, everything seasoning, or just a simple egg wash.

Bake. When the keto friendly rolls are golden brown, they are ready to eat!

TIP: If you have patience, their texture will improve and become even more bread-like if you let them cool a bit.

Top Tips For Perfect Fathead Dinner Rolls

Keto fathead bread isn’t hard to make or hard to work with, but I do have some tips to help you out if you’re new to fathead dough:

Use low-moisture mozzarella. This is important for the right texture. Don’t use the white, moist “fresh” mozzarella.
Pulse the dough until just combined. If you don’t mix thoroughly, the texture of your keto rolls will be off. If you over-mix, they may be too dense.
Chill the dough before forming. This is crucial to make it easy to work with, otherwise it will be too sticky.
Use oiled hands to work with the dough. A neutral oil, such as avocado oil, will keep your hands slippery enough to prevent sticking to the dough. Don’t use more almond flour to prevent sticking, that won’t really work like regular flour would.
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 additional egg.
How to make taller fathead rolls: They come out pretty light and fluffy, but spread a bit, making them shorter than traditional flour rolls. If you want them taller, you could bake them close to each other so that they prevent each other from spreading, but I find it’s a bit harder for them to cook through this way and they are slightly more dense. Up to you!
Get ALL my best fathead dough tips in my Easy Keto Cookbook! I have an entire guide to fathead dough in there.

How Many Calories In Keto Dinner Rolls?

Each easy keto dinner roll made with almond flour has 139 calories… and 3 grams net carbs!

These numbers will be fairly similar if you make them with coconut flour, but you’ll get fewer rolls with that flour conversion (in the tips above).

How To Store Keto Fathead Rolls

Store this keto dinner rolls recipe in an airtight container in the pantry for a day or two, or for 5-7 days in the fridge. Because they don’t contain any preservatives, if you want to store them for longer than that, they should be frozen.

Can You Freeze Low Carb Dinner Rolls?

Yes, you can freeze these keto dinner rolls. Store them in a freezer bag for 2-3 months. Simply let thaw and warm in the oven if desired.

What To Serve With Keto Rolls

My keto friendly dinner rolls make such a great lunch and dinner side. Here are a few ideas that go well with them:

Deviled Ham Salad – Spread some of this delicious and fresh ham salad onto your keto fathead rolls for the perfect lunch.
Chopped Antipasto Salad – For an Italian-style meal, serve this antipasto salad alongside the low carb dinner rolls and some olive oil for dipping.
Keto Beef Stew – This hearty classic is a filling and satisfying meal, sop up any extra stew with your keto rolls recipe.
Broccoli Cheese Soup – My super easy, super popular recipe for delicious broccoli & cheddar soup! Pair with these keto fathead rolls for a complete meal.
Sirloin Steak In The Oven – Steak and rolls are the perfect combo, and this recipe makes it easy.
Best Keto Vegetable Soup – One of the most delicious ways to get your vegetables in! I love dipping the low carb dinner rolls into this soup.

Tools To Make The Best Keto Dinner Rolls Recipe

Tap the links below to see the items used to make this recipe.

Glass Bowls – I use these glass bowls all the time! The set comes with every size I need, and they are nice enough to take right to the table.
14-Cup Food Processor – A food processor is necessary to make these keto fathead rolls, since they use yeast and need the power of the processor to incorporate well.
Nonstick Baking Sheets – These are my favorite baking sheets and pans. Nonstick, easy-to-clean, and a great size for low carb dinner rolls!

Fathead Keto Rolls Recipe

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Ingredients

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1 packet Active dry yeast (2 1/4 tsp) ▢
1/4 cup Water (lukewarm) ▢
1 tsp Inulin powder ▢
3/4 cup Wholesome Yum Blanched Almond Flour ▢
1/2 tbsp Baking powder ▢
1 large Egg (beaten) ▢
1 1/2 cups Mozzarella cheese (shredded) ▢
1 oz Cream cheese (cubed) ▢
Sesame seeds (optional, for topping) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

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 10x15 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.

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Recipe Notes

Serving size: 1 keto dinner roll

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 139

Fat 11g

Protein 9g

Total Carbs 4g

Net Carbs 3g

Fiber 1g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Bread

Cuisine: American

Keywords: keto bread rolls, keto dinner rolls, keto fathead rolls, keto rolls recipe, low carb dinner rolls

Calories: 139 kcal

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126 Comments

Donna Dunbar
0 November 14, 2022Reply

Thank 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
0 October 28, 2022Reply

I 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
  0 October 28, 2022Reply
  
  Hi 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.
Kathryn Shea
0 October 16, 2022Reply

I’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
  0 October 17, 2022Reply
  
  Hi Kathryn, Macadamia flour or sunflower flour are usually suitable substitutes for almond flour but I have not tested them in this recipe.
Andrea Czinege
0 October 12, 2022Reply

Hi 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
  0 October 12, 2022Reply
  
  Hi Andrea, This recipe makes eight servings. All my recipes are by volume, not weight.
Carolina
0 August 20, 2022Reply

Psyllium fiber can be used instead of inulin, how to replace inulin?
- Maya | Wholesome Yum
  1 August 20, 2022Reply
  
  Hi 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
0 May 6, 2022Reply

My 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
  0 May 10, 2022Reply
  
  Hi 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
0 March 16, 2022Reply

Can 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
  0 March 17, 2022Reply
  
  Hi Sue, Heavy cream and heavy whipping cream are the same thing. Table cream is light cream so that contains less fat.
Belinda Medlin
0 March 5, 2022Reply

These 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
0 February 10, 2022Reply

Can lupin flour be used instead of coconut flour?
- Wholesome Yum D
  0 February 10, 2022Reply
  
  Hi Paula, No lupin flour and coconut flour are not interchangeable.
Deb
0 January 28, 2022Reply

I 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
  0 January 31, 2022Reply
  
  Hi 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.