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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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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
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.
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.
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.
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.