Irresistible Keto Dinner Rolls

If you ask me, keto dinner rolls are a total game changer.

These soft, fluffy rolls give you all the comfort of traditional bread without the carbs. They’re made with almond flour and cream cheese, creating a tender texture that’s perfect for soaking up gravy or butter.

The dough comes together quickly in one bowl and bakes up golden brown in about 20 minutes. A hint of garlic powder and herbs makes them taste like the real deal.

They’re a satisfying side dish that fits perfectly into your low-carb lifestyle, ideal for family dinners or special occasions.

What Kind of Cheese Should I Use?

For these keto dinner rolls, you can use either grated cheddar or mozzarella cheese, and both will give you great results. Cheddar will provide a sharper, more pronounced flavor that really comes through in the finished rolls, while mozzarella creates a milder taste and tends to melt more smoothly. I’d recommend buying a block of cheese and grating it yourself rather than using pre-shredded cheese, since the anti-caking agents in bagged cheese can affect how well it melts and binds the dough together. If you’re feeling adventurous, you could even try a mix of both cheeses to get the best of both worlds – the flavor of cheddar with the melting qualities of mozzarella.

Options for Substitutions

These keto rolls are pretty adaptable, but there are a few key ingredients you’ll want to stick with:

• Cheddar cheese: Mozzarella works great as mentioned, but you can also try Monterey Jack or Colby. Just make sure to use a cheese that melts well – avoid pre-shredded if possible since it has anti-caking agents that can affect texture.
• Coconut flour: This one’s tricky to substitute since coconut flour is super absorbent. If you must swap it, try almond flour but use about 1 cup instead of 1/2 cup, and you might need an extra egg to bind everything.
• Whey protein powder: Egg white protein powder works as noted, or you can try unflavored collagen powder. Avoid flavored protein powders since they’ll mess with the savory taste.
• Fresh garlic and parsley: Dried herbs work fine here – use about 1 tsp dried parsley and stick with garlic powder if you don’t have fresh cloves. You could also try dried rosemary or thyme for different flavors.
• Eggs: The eggs are pretty important for structure in keto baking, so I wouldn’t recommend substituting these. They help bind everything together when you don’t have regular flour.

Watch Out for These Mistakes While Baking

The biggest mistake with keto dinner rolls is overmixing the dough once you add the dry ingredients, which can make your rolls dense and heavy instead of light and fluffy – mix just until everything comes together.

Another common error is not letting the cheese cool enough before adding the eggs, as hot cheese will scramble the eggs and ruin your dough texture, so wait until the melted cheese mixture is just warm to the touch.

Make sure to measure your coconut flour carefully since it’s much more absorbent than regular flour – too much will make your rolls dry and crumbly, while too little will leave them too wet to hold their shape.

Finally, don’t skip the resting time after shaping your rolls, as letting them sit for 10-15 minutes before baking helps them rise better and develop a nicer texture.

What to Serve With Keto Dinner Rolls?

These cheesy keto dinner rolls are perfect alongside any low-carb main dish where you’d normally want bread to soak up sauces or round out the meal. I love serving them with grilled chicken, steak, or pork chops, especially when there’s a rich pan sauce or gravy involved. They’re also great with keto-friendly soups like broccoli cheddar or cauliflower soup, giving you that satisfying bread-dipping experience without the carbs. For a complete keto dinner, pair them with a big Caesar salad or roasted vegetables like asparagus or Brussels sprouts.

Storage Instructions

Store: These keto dinner rolls taste amazing fresh, but they’ll keep nicely in an airtight container at room temperature for 2-3 days. If you want them to last longer, pop them in the fridge for up to a week. I like to wrap them individually in plastic wrap first to keep them from drying out.

Freeze: You can absolutely freeze these rolls for up to 3 months! Just let them cool completely, then wrap each one in plastic wrap and store in a freezer bag. This is great for meal prep – I love having a stash ready for busy weeknights when I need bread on the table fast.

Warm Up: To bring back that fresh-baked taste, warm the rolls in a 300°F oven for about 5-8 minutes if they’re at room temperature, or 10-12 minutes if frozen. You can also microwave them for 15-20 seconds, but the oven gives you that nice crispy outside again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 70-80 g
• Fat: 95-105 g
• Carbohydrates: 35-45 g

Ingredients

For the dough:

• 8 oz shredded cheddar or mozzarella cheese
• 2 tbsp butter
• 1/2 cup coconut flour
• 1/4 cup plain whey or egg white protein powder
• 4 tsp baking powder
• 1 tsp garlic powder
• 1/4 tsp salt
• 2 large eggs
• 1 large egg white

For the garlic topping:

• 2 tbsp melted butter
• 2 garlic cloves, finely minced
• 1 tbsp parsley, chopped
• 1/2 tsp coarse salt

Step 1: Prepare Baking Pan and Preheat Oven

Preheat your oven to 350ºF.

Line an 8-inch round baking pan with parchment paper to prevent the rolls from sticking and to make removal easier later.

Step 2: Melt Cheese and Butter

• 8 oz shredded cheddar or mozzarella cheese
• 2 tbsp butter

In a large microwave-safe bowl, combine the shredded cheddar or mozzarella cheese and butter.

Microwave on high in 30 second intervals, stirring after each, until the cheese and butter are melted and can be stirred together into an almost liquid mixture.

This helps the dough come together smoothly in the next step.

Step 3: Make the Dough

• melted cheese and butter mixture from Step 2
• 1/2 cup coconut flour
• 1/4 cup plain whey or egg white protein powder
• 4 tsp baking powder
• 1 tsp garlic powder
• 1/4 tsp salt
• 2 large eggs
• 1 large egg white

To the melted cheese and butter mixture from Step 2, add the coconut flour, plain whey or egg white protein powder, baking powder, garlic powder, and salt.

Stir to partially combine, then add the eggs and egg white.

Use a rubber spatula to mix and knead until the dough becomes uniform and cohesive.

The dough will be quite sticky.

Step 4: Shape the Rolls and Arrange in Pan

• dough from Step 3

Lightly oil your hands (to prevent sticking), then divide the dough (from Step 3) into 8 equal portions.

Roll each portion into a ball and place them evenly spaced in the prepared baking pan from Step 1.

Step 5: Mix and Apply Garlic Butter

• 2 tbsp melted butter
• 2 garlic cloves, finely minced
• 1 tbsp parsley, chopped
• 1/2 tsp coarse salt

In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, and coarse salt to make the garlic butter.

Brush about half of this mixture generously over the tops of the dough balls in the pan.

I like to use extra parsley here for a pop of color and freshness.

Step 6: Bake and Finish with Garlic Butter

• garlic butter from Step 5

Bake the rolls in the preheated oven for 20 to 25 minutes, or until they are puffed, golden brown, and firm to the touch.

Remove from the oven and let cool in the pan for about 15 minutes before removing and breaking apart.

Once cooled slightly, brush with the remaining garlic butter from Step 5 and serve warm.