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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
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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.
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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 10×15 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 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.
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© 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
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.
Deborah
0What brand of Inulin powder would you reccomend ?
Wholesome Yum M
0Hi Deborah, This is the brand of inulin powder I use.
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.
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
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.
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.
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?
Lou
0Yes I have with lactose free cheddar.
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!
Nellie Tracy
0They really do taste just like the real thing!
Katie
0Love that these are a keto option! Thanks for sharing.