These fathead bread rolls are the perfect low carb alternative to regular rolls! They're gluten free, LCHF and keto friendly!
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Have you tried Fathead dough yet? If not, or you're looking for more ways to use it, check out my Ultimate Guide to Fathead Dough!
You'll see that this low carb and high fat dough is more versatile than you might think! Which is why I decided to add some baking powder to the regular mixture, and see if I could make fat head bread! I figured it would be best to start small with some rolls - and it worked!
Due to the nature of the dough, they do taste a little bit cheesier than regular bread, but it isn't overpowering and the taste and texture is really good. Let me know what you think!
How to Make Fathead Bread Rolls
Melt some shredded mozzarella and cream cheese together in the microwave. Next, add almond flour, baking powder and a beaten egg. Stir well to mix.
Here's my video on how to make Fathead dough!
Once the dough is cool enough to handle, knead it with your hands to get it smooth. If it is too sticky add some extra almond flour, and knead again.
Divide the mixture into 8 parts, and shape each portion into a ball. Place each one on a baking sheet lined with a silicone mat or parchment paper.
Bake in a preheated oven for 9-10 minutes until golden brown on top.
This is a super easy way of making fat head bread! You can enjoy these any time you would fancy a dinner roll! Perfect with low carb soups, low carb chili, or just slather it with butter and enjoy it as a snack!
How about spreading some homemade butter over these rolls?!?
📖 Recipe
Fathead Bread Rolls
Ingredients
Step-by-Step Instructions
- Preheat the oven to 400F.
- Melt the shredded mozzarella and cream cheese together in the microwave.
- Next, add the almond flour, baking powder and beaten egg. Stir well to mix.
- Once the dough is cool enough to handle, knead it with your hands to get it smooth. If it is too sticky add some extra almond flour, and knead again.
- Divide the mixture into 8 parts, and shape each portion into a ball. Place each one on a baking sheet lined with a silicone mat or parchment paper.
- Bake for 9-10 minutes until golden brown on top.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
LSH says
Hi Georgina! I found your website thru facebook. I am grain intolerant so I was so happy to find this recipe and others for rolls. I have a question for you. With this recipe, you added 2 teaspoons baking powder. With the Easter rolls recipe you did not add baking powder at all. I am wondering what the difference is, if you don't mind. Thank you!
Najette says
Hi, if you do not use a microwave, can you melt using stove top?
Will it change the texture?
Georgina says
I haven't tried it but as long as the cheeses are full melted, I should think it would be fine. Let me know how it goes!
Kris says
Can you use another flour instead of almond flour? I have an allergy
Georgina says
I haven't tried it but here's a version of the dough with coconut flour: https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/
Derek says
Only tried this recipe once so far but will definitely make more. It's the best keto bread I've tried.
Georgina says
Thank you so much!
jowpie says
absolutely delicious!! tasted way better than gluten rolls. I only had 1 tbsp cream cheese. oops! so I subbed 1 tbsp sour cream and 1 tbsp butter and 1 tbsp cream cheese. then I rolled half of them in sesame seeds. my children loved these and picky husband too. will certainly make again!
Georgina says
Yay! Thanks for the feedback!