Free Printable: Low Carb & Keto Food List
Get It Now- What Is Fathead Bread?
- How To Make Keto Dinner Rolls
- Top Tips For Perfect Fathead Dinner Rolls
- How Many Calories In Keto Dinner Rolls?
- How To Store Keto Fathead Rolls
- Can You Freeze Low Carb Dinner Rolls?
- What To Serve With Keto Rolls
- Tools To Make The Best Keto Dinner Rolls Recipe
- Fathead Keto Dinner Rolls Recipe (Keto Bread Rolls) Recipe card
- Recipe Reviews
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 (I love them with keto cheeseburger casserole).
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:
- 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.
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 Dinner Rolls Recipe (Keto Bread Rolls)
A low carb keto dinner rolls recipe that tastes just like the real thing! A secret ingredient in these easy keto bread rolls gives them the BEST texture.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a medium bowl, stir together the warm water and inulin. Stir in the yeast and set aside for 10 minutes.
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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.
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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.
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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.
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Chill the dough in the fridge for 15-20 minutes, until it's not too sticky to work with.
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Preheat the oven to 400 degrees F (204 degrees C). Line a 10x15 baking sheet with parchment paper.
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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.
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Sprinkle the rolls with sesame seeds, if using, and press in lightly so that they stick.
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Bake for 10-15 minutes, until the rolls are golden brown.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 keto dinner roll
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
131 Comments
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.
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.
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.
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! ^.^
Beth Healey
0Thank you, Maya. I just made this and rolled it out into pizza. It smells so wonderful. I don’t have time tonight to make the sauce and toppings but this is gonna make a nummy pizza. 🙂
Sonia Dudnic Sreedharan
0Hi Maya,
I just made the Fathead rolls and they were as thin as a cookie. My dough was very runny despite following the recipe exactly. I even added an extra 2 Tbsp of almond flour but I was only able to drop spoon fulls onto my silicon lined tray. Any idea what I can do to make then look like yours in the picture. Despite what it looked like, the taste was incredible so I’d make it again but would appreciate your feedback. I used Kirkland blanched almond flour and sugar instead of inulin.
Thank you! Sonia
Wholesome Yum M
0Hi Sonia, Did you chill your dough before portioning out on the baking sheet? Chilling will help the dough come together and it will also help to make it less sticky to work with.
Francine
0Hi There.
I made the recipe and my rolls also came out flat like cookies.i chilled the dough, used low moisture mozzarella and regular cream cheese. The only difference is I used instant yeast, which I understood doesn’t need proofing. Besides the yeast, I am not sure what went wrong. It looked like the pics until the final product, where I got cookies instead of rolls (LOL). Please advise.
Wholesome Yum M
0Hi Francine, Sorry this recipe didn’t turn out as expected. Check your baking powder to make sure it’s still within its expiration date. This could be the cause of your flat dinner rolls.
Hala
0Hi is it necessary to use Inulin powder or an alternative? Sorry about that, thanks.
Wholesome Yum D
0Hi Hala, The inulin powder is used to activate the yeast. If you don’t have any (or can’t find any) then you can use any real sugar (white sugar, coconut sugar, maple syrup, honey, etc.) to activate the yeast.
Wendy
0Super fantastic
Laura
0I love this recipe! I freeze extra and on our burger night grab one and cut in half to use as a burger bun. It’s a little small for a burger bun but I make it work. I did not have the inulun powder so I used psyllium fiber instead. I realized that didn’t feed the yeast like it was was supposed to do, but the rolls still came out ok. I did research and the 2nd time, I used psyllium fiber and 1/2 tsp of honey and that fed the yeast and the dough rised like it was meant to, and rolls were fluffier.
Karen Hoddinott
0how much real sugar would u use to replace the 1 tsp of inulan?
Wholesome Yum M
0Hi Karen, Use the same amount as written for inulin.
Nora
0hey!! How many grams of yeast? it says one packet but we canntot find exactly the same here and the link takes you to several packets.
Wholesome Yum M
0Hi Nora, A packet of yeast is about 7 grams or 2 1/4 teaspoons. I hope this helps!
Dani
0Hi,
Not for this recipe, but in general, would it be possible to substitute Vital Wheat Gluten for psyllium fiber? I know some people don’t want or tolerate gluten, but it’s not an issue for me and I don’t like using the psyllium fiber. Also, I want to get a “breadier” feel in things like pizza crust.
If this substitution would work, about what ratio of psyllium to vital gluten would you recommend? I have looked this up on line, but can’t find anything.
Thanks so much for your great website and recipes!
Wholesome Yum M
0Hi Dani, I have not personally tested this myself, so I don’t know if it would work.
Renee Rienas Badall
0I made this recipe — doubled it. I followed the ingredient list and instructions to a T. When I put the dough in the refrigerator to cill, it foamed over and my refrigerator. This was after 20 minutes. I am still chilling it but can’t imagine that I am going to be able o form this dough into balls so that I can bake them like rolls. Maybe I will put it into muffin tins. The dough tastes good, but the texture is not workable.
Wholesome Yum M
0Hi Renee, I’m sorry this recipe didn’t turn out as expected. You may need to adjust the amount of almond flour in the recipe so your dough will be workable.
Beth B
0I’ve made this recipe once and it was delicious. I’ve tried to get back to it to make again and there are so many ads on this site, I can’t even see the recipe as it is 95% covered up with ads. How can I properly view this?
Maya | Wholesome Yum
0Hi Beth, I’m so glad to hear you enjoyed the recipe last time you made it. Thank you for your feedback on the website – our ad layout has not changed in over a year, so would have been the same last time. 🙂 Almost all of our ads are placed in their own spots and should not cover anything. The only exception is a video player (which also has my recipe videos in it, not just ads) that has an “X” that you can close out easily.
I understand the ads can be frustrating, but they fund the website’s expenses and allow me to continue to create recipes for free. If you are enjoying the recipes and prefer an ad-free experience, I do have a Wholesome Yum Plus membership that allows you to view the website (as well as the Wholesome Yum mobile app) without ads, in addition to several other fun perks.
Samantha Winter
0My dough was very wet. I was careful with th measurements. Cold it be the type of Mozzarella?
Made it before and it was fine with block style cheeses then made it with the Mozzarella cheese balls in water and didn’t work? Any help please?
Wholesome Yum M
0Hi Samantha, Fresh mozzarella won’t work in this recipe. Check out the tips section of this post for more information.
Carolyn Quinn
0I tried these rolls and they are simply the best! For years I made homemade potato rolls and was hesitate to try this, because potato rolls were my favorite. Since I started eating keto I was searching for a good dinner roll recipe. This fits the case, I doubt if I ever go back. I use many of your recipes. Thanks
Lisa
0These are worth the work and the time. Yeasty rolls are truly unique and I was so excited to try these with a few different recipes (keto soup, stuffed spaghetti squash, anything Italian!). They are actually easy, but it is a bit of a process – you’ll be glad you tried it and your patience will be rewarded. These are the closest texture and flavor to traditional bread rolls I’ve ever had. I can’t wait to try the keto cinnamon rolls using this dough.
Kerri MacFarlane
0Is there a typo in the amount of flour? Proofed yeast but came out flat like chewy cheese biscuits
Wholesome Yum M
0Hi Kerri, The amount of flour is correct. How did your dough look? Was it like the pictures in the post or more watery?
Roxanne
0I absolutely love this recipe – we make it multiple times a week. The rolls turn out fab each and every time!
yosr
0Thank you very much for the best Keto dinner rolls I have ever tasted. The rolls very soft and looking wonderful. Stay soft even after two days. Thank you for sharing the recipe.
Gala
0These look delicious. Do you have tips for making these without a processor? I do not have a processor or a microwave. I do have a heavy duty mixer but I tend to learn to make my recipes without the need for electronic appliances as they are not always available to me. Any input you can provide would be greatly appreciated!
Wholesome Yum M
0Hi Gala, You can make fathead dough by hand, but it will take a lot of kneading to make sure the almond flour is totally combined with the cheese. Once you stir the ingredients together, you will need to slowly knead the dough together to make sure the almond flour is fully incorporated. You should make sure the dough is the same texture, color, and consistency throughout. While it’s possible to do this by hand, it is much easier to use a stand mixer or food processor. Best wishes!
DM
0I am so keen to try this recipe but consuming eggs is a problem for me. Is there any way I can make this without eggs or substitute it with something? I know there is flax egg but it doesn’t work with everything so just want to know! P.s. Thanks for all your recipes… Very helpful for my veggie keto journey 🙂
Wholesome Yum D
0Hi DM, I have never tried it but a flax egg may work in this recipe because you are only replacing one egg.
Kristi Watson
0Yes! This is just what I needed so I could have some bread with soup! Make sure to soak your food processor bowl right away, because if this stuff sits in it, it’s like trying to scrub off cement!
Margie
0What an amazing recipe. Thank you for sharing. I put flaxseed and ground pumpkin seeds on top. Wonderful!
Bernadette Passmore
0What if I can’t find the insulin powder in
Wholesome Yum M
0Hi Bernadette, The inulin powder is used to activate the yeast. If you don’t have any (or can’t find any) then you can use any real sugar (white sugar, coconut sugar, maple syrup, honey, etc.) to activate the yeast. The yeast will consume the sugars, so there won’t be any change in the final carb counts. Enjoy!
mar_rowe
0I want to make this recipe but I have psyllium powder, can I sub for inulin in this recipe?
Wholesome Yum M
0Hi Mar_rowe, Unfortunately not. Psyllium powder can’t feed the yeast to activate it. If you don’t have inulin, you can use any real sugar (white sugar, maple syrup, honey, coconut sugar, etc.) in the recipe. The yeast will consume the sugars, so there’s no need to worry about the amount called for in the recipe.
Caroline
0I may have used the wrong yeast because I only had bread machine yeast, so it was really weird while it was setting up, and even after putting it in the fridge it still kept kind of working in the center of the dough. However, they turned out amazing! I suspect they’re going to be on our meal rotation because once my husband likes something, he wants it A LOT!!!! 🙂
Wholesome Yum M
0Hi Caroline, Yes, those yeasts are different. I recommend using active dry yeast. I am glad you still enjoyed the recipe!
Caroline
0I’m having problems finding the inulin powder here in Canada. If I substitute honey, would I use the same amount that I’d use of the inluin powder? Thanks so much!
Wholesome Yum M
0Hi Caroline, Yes honey in the same amount will do the job as well. The yeast just needs a sugar for it to eat and become active.
Vicki Tatum
0could you cook these in a cupcake pan?
Gwendoline Gould
0Hi
I followed the recipe in the warrior keto sides using almond flour, psyllium husk powder, baking pwder, egg,
mozzarella cheese, cream cheese and when cooked where purple. They were not purple in the picture.
Any Ideas
Wholesome Yum M
0Hi Gwendoline, Certain brands of psyllium husk powder turn baked goods purple when baked. They are safe to eat, it’s just a chemical reaction that occurs and affects the color. If you are looking for a brand that doesn’t change color (at least in my experience) try this one: Psyllium Husk powder.
Nina B.
0I’ve read so many whimsical comments about purple bread: from “How fun!” to “Unicorn bread!” Sorry, but I could not get with the idea of purple bread! Let’s face it, you especially eat with your eyes when on Keto! But yes, that NOW Brand Psyllium Husk is the best! (I have the whole soluble husks)
Can’t wait to make these! Will order the inulin from your link! Thanks!
Ursula Roberts
0Loved this recipe. Haven’t tasted more bread-like low carb rolls ever. The second time I made them I replaced 2 Tbsp of the almond flour with psyllium husk powder. Made it even more bread-like and yummy. Thanks for all your amazing recipes. It makes low-carb so much easier.
Wendy Bonilla
0Hi Ursula so you used 2tbsp of psyllium husk?
Elizabeth
0This recipe kept my husband from completely abandoning Keto! Thanks so much!
Janna
0how do I see the video ? there is no link 🙁
Wholesome Yum M
0Hi Janna, The video is located in the recipe card. If you can’t see it, you may need to turn off your browser’s ‘reader mode’ so it’s viewable. I hope this helps!
Kathy Goode
0Hi, can I skip the Inulin powder?
Wholesome Yum M
0Hi Kathy, The yeast needs to be activated in order for this recipe to work. If you do not have inulin, you can sub with regular sugar, honey, or maple syrup. The yeast consumes the sugar, so there shouldn’t be any left by the time it’s incorporated into the recipe.
Josefine
0What do I have to change if I use inactive yeast instead of active? Do I just skip the water and inulin and pour the yeast into the other ingredients? Or I still need the 1/4 cup water?
Wholesome Yum M
0Hi Josefine, Inactive yeast will only provide flavor to your rolls and will not contribute to rising during baking. If you would like to proceed with inactive yeast you can skip the inulin powder, but please include the 1/4 cup of water. The water contributes to the consistency of the rolls even without using live yeast. Enjoy!
Valerie
0We are dairy free- I am going to attempt to make with dairy free cheese. Have you tried them that way yet?
Wholesome Yum M
0Hi Valerie, Many readers have made fathead dough with dairy-free cheese and love it!
Deborah Gosman
0Could you make burgers with these rolls ?
Wholesome Yum M
0Hi Deborah, Absolutely! I have a dedicated recipe for Keto Hamburger Buns, but if you would like to use these instead, they will also work!
Christa
0Can we freeze these?
Wholesome Yum M
0Hi Christa, Yep! Toss them in a freezer bag and store for up to 3 months!
Christine
0Good taste but little flat. After they chill can they set to rise more?
Wholesome Yum M
0Hi Christine, 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.
Viv
0Help! My mixture was a big sloppy mess. 🙁 I used sugar instead of inulin.
Wholesome Yum M
0Hi Viv, Did you watch the video in the recipe card? What sort of texture did you get from the dough? Did you refrigerate it for 20 minutes? I would like to help you troubleshoot, but need a little more information.
Viv
0Hi, yes I did! I checked after 20 mins but was still too wet so I refrigerated for another 10 mins. I put blobs of the wet dough on a sheet and cooked anyway and they turned out ok in the end. Do you think I could make the cinnamon roll recipe into rolls?
Wholesome Yum M
0Hi Viv, I don’t recommend making the cinnamon rolls into dinner rolls. I’m not sure why your batch turned out so wet, but I think the better solution would be to add more almond flour until your dough reaches the correct consistency. Did you use shredded low-moisture mozzarella or fresh?
Maurine
0Pretty good recipe. Easy to make and good instructions! I swapped out 1/4 cup of almond flour and replaced it with vital wheat gluten. Wow! That made a huge difference with both texture and taste!
Lou
0Just made These and they are amazing. I’m lactose intolerant so I substituted the mozzarella for lactose free cheddar cheese and it worked out fantastic.
Mary
0Can you bloom the yeast with sugar instead of the insulin powder?
Wholesome Yum M
0Hi Mary, Yes. That will work perfectly. The yeast will eat the sugars.
Sarah C
0Cant find inulin powder and want to try these, so what kind of sugar and how much can be used to bloom yeast?
Wholesome Yum M
0Hi Sarah, Any real sugar will work fine. White granular sugar, maple syrup, honey, coconut sugar. Please use the same amount as listed in the recipe – 1 tsp.
Alessandra
0Hi! Can you use sugar or this options while doing Keto? I haven’t done this because I don’t have inulin and I am afraid to use sugar or other of this options and break the ketosis, can you advise me please?
Thank you
Wholesome Yum M
0Hi Alessandra, Yes you can use sugar for this recipe. As the yeast proofs, it will consume the sugar so it should not kick you out of ketosis.
Deborah
0What brand of Inulin powder would you reccomend ?
Wholesome Yum M
0Hi Deborah, This is the brand of inulin powder I use.
Anicka
0What can you use if you don’t have a food processor?
Wholesome Yum M
0You can use a stand/hand mixer too. The cheese just needs to become thoroughly incorporated into the rest of the mixture.
Alessandra
0Hi! I don’t know what happened I follow the recipe and used sugar instead of inulin, I left it 20 min in the fridge and it was really sloppy I don’t know why this happened? Any thoughts so I can repeat it?
Wholesome Yum M
0Hi Alessandra, Did you use fresh or low moisture mozzarella? Fresh mozzarella doesn’t work in the fathead recipes. If the dough was made with the correct kind of cheese, then it may need to sit in the fridge longer to firm up. As the cheese cools, it will harden back up some which will help to bring your dough together into a cohesive and workable ball.
Alessandra
0Yes, I did it with shereded mozzarella. I don’t know if the yeast was too much, it kept blooming even in the fridge. Also you have to wait to incorporate the yeast before using the food procesor or you have to mix first with the egg and then when adding the blooming yeast?
Thank you
Maya | Wholesome Yum
0Hi Alessandra, Sorry I didn’t catch this earlier – yeast needs to bloom at room temperature, not in the fridge. The yeast needs to bloom with the water and sugar or inulin only, no other ingredients added when blooming. The steps are on the recipe card above – the egg goes in together with the almond flour and other dry ingredients first, without the yeast, then the melted mozzarella mixture, and bloomed yeast gets added last.
Alessandra
0What I meant is the yeast kept growing in the fridge. I did this step previously with the sugar. In the steps adding the yeast is previous to the cheese, am I wrong?
Wholesome Yum M
0Hi Alessandra, That is correct. The cold should have slowed the yeast activity. That is interesting. Did the yeast mixture and cheese get fully incorporated? That could cause the dough to be runny if it wasn’t fully pulsed together.
Trisha L.
0Hi Maya! My Husband & I loved, loved, loved theses rolls. So quick & easy to make & only one egg was another bonus.
Question: Have you or anyone made these with cheddar cheese?
Wholesome Yum M
0Hi Trisha, Cheddar cheese will change the structure of these rolls, so you can’t use cheddar cheese and mozzarella interchangeably. You can, however, use some cheddar in the mixture for flavor variation. If you would like to try that, reduce the amount of mozzarella to 1 1/4 cup and add 1/4 cup of grated cheddar cheese to the mixture. Enjoy!
Lou
0Yes I have with lactose free cheddar.
Nellie Tracy
0They really do taste just like the real thing!
Katie
0Love that these are a keto option! Thanks for sharing.
J.A. Wilde
0What is inulin powdwer? Where do I purchase it and WHAT IS IT?
Wholesome Yum M
0Hi J.A., Inulin powder is a prebiotic fiber. Not only does it provide fiber to the recipe, but it also gives strength, texture, and even browning to baked goods. You can get a bag of inulin powder here.
Shireen
0Just wondering, I keep a jar of yeast in my freezer because several times a year I make a huge batch of homemade yeast dinner rolls, especially when requested by friends. I learned a long time ago that you can buy instant yeast, red star or Fleshmans, in a jar just like the regular active dry yeast. The difference is you don’t have to bloom the instant yeast. You just mix it right in with your other ingredients. Since I already have this yeast on hand, would be great to be able to use it instead of buying more. And it would be great to skip the blooming step. Can you see any reason that it wouldn’t work?
Wholesome Yum M
0Hi Shireen, I don’t see why this wouldn’t work. I think the recipe will turn out fine with fresh yeast. Enjoy!
ac
0Par quoi puis je remplacer l’inuline?
Ils me tentent bien ces petits pains
Wholesome Yum M
0Hi AC, The inulin is necessary to bloom the yeast. You’d need to skip the yeast if you don’t want to use inulin. Enjoy!
BRENDA EGELSTON
0Do you have a preference as to the type of inulin powder? There’s agave, chicory, Jerusalem artichoke. Just wondering if you like one over the others.
Wholesome Yum M
0Hi Brenda, They all function the same. Any variety will work fine for this recipe.
Lesley
0Delicious!