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.
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.
INGREDIENTS
- 1 packet Active dry yeast (2 1/4 tsp)
- 1/4 cup Water (lukewarm)
- 1 tsp Inulin powder
- 3/4 cup Blanched almond flour
- 1/2 tbsp Gluten-free baking powder
- 1 large Egg (beaten)
- 1 1/2 cups Mozzarella cheese (shredded)
- 1 oz Cream cheese (cubed)
- Sesame seeds (optional, for topping)
FATHEAD KETO DINNER ROLLS |
INSTRUCTIONS
- 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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