Keto FatHead Rolls (Almond Flour Free Dinner Rolls)

ByBrenda Bennett
109 Comments
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These low carb, keto dinner rolls are made with a popular FatHead pizza dough recipe using mozzarella cheese, but my keto bread rolls are almond flour free! This fat head dough turned into keto bread rolls are just 3 net carbs per serving  or 6 grams of total carbohydrates per roll, making them ideal for those on a low carb diet or keto diet.

If you’ve never tried this Fathead dough recipe, it’s a fabulous gluten-free dough.  I changed the orginial recipe removing the typical almond flour, since we have nut allergies in our family.

I’ve used the dough for savory keto pizza crust, pizza pockets, cheeseburger calzone, chicken calzone and even for sweet recipes like a cheesy danish and pumpkin twists!

This mozzarella dough ball is the perfect alternative to traditional buns for sandwiches, burger buns or even personal pizzas!

Fathead Keto Rolls

So this recipe is essentially just my pizza dough recipe with 1 addition and a change in how to make the rolls.

Pretty simple ingredients and picky family approved! It’s a good roll recipe to freeze and in fact I took them on our Cross Country trip making them ahead of time, freezing them and thawing prior to enjoying.

We enjoyed them for sandwiches and for burgers, as well as just low carb dinner rolls with butter on the side of an entree.

How to Make Ahead and Freeze

If you do freeze them as I needed to do for our trip, I baked them, sliced them after they cooled and froze each roll separately, first on a baking sheet pan so they wouldn’t stick together. Then I placed them in a ziploc bag.

To reheat from the freezer I just toasted them, and this worked wonderfully.

How to Store Fathead Rolls

You can also store these in the fridge and just reheat in a toaster oven. If you store in the freezer, bake, cool, slice and freeze on a baking pan separately then add to a ziploc bag so this way they won’t stick together. I’ve reheated straight from the freezer.

This video below is showing how the dough comes together. Instead of spreading it out on a baking pan, simple form 8 round mounds of dough and flatten slightly or keep smaller and don’t flatten and they will be higher.

YouTube video

How to Create Height in Fathead Dinner Rolls

I mistakenly added 1 tablespoon of baking powder instead of 1 teaspoon, when my kids were talking to me one afternoon while preparing this rolls again. GOOD THING IT HAPPENED! LOOK AT THE DIFFERENCE IN HEIGHT!

So if you want fluffy rolls with dinner use 1 tablespoon and if you want flatter rolls for sandwiches use only 1 teaspoon of baking powder!

How to Make Keto Dinner Rolls

Preheat oven to 425 degrees.

Original Instructions

In a large microwave-safe bowl add the 4 cups mozzarella cheese and 4 oz cream cheese.

Cook in a microwave oven for 2 minutes. You could also just melt cheeses together on the stove if you prefer.

Stir until combined. In a separate bowl, whisk the cup of coconut flour, baking powder and dried seasonings together.

Add the beaten eggs to the dried seasonings and stir until combined.

Add this to the cheese mixture by wetting hands with water and work mozzarella and dry ingredients together until incorporated as best you can.

Spray a baking sheet with olive oil cooking spray.

Wet hands again and separate dough to form 12 rolls.

If desired flatten slightly or keep smaller and less wide as my pictures show.

Place them onto the baking sheet and bake for 15 minutes.

Cool then slice in half. Enjoy immediately or refrigerate or freeze. See notes above for freezing.

Quicker New Method Instructions

Place all ingredients into a food processor and process until combined.

Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.

Wet hands and separate dough to form 12 rolls.

If desired flatten slightly or keep smaller and less wide as my pictures show.

Place them onto the baking sheet and bake in a preheated oven for 15 minutes until golden brown.

Keto Fathead Rolls (Almond Flour Free Dinner Rolls)

After making these numerous times over the last year, the rolls were just too big in my opinion. I reduced the size and got 12 perfect rolls.

Nutritional information has been adjusted for 12 rolls now instead of 8 rolls in my original recipe.

Can Cheddar Cheese replace Mozzarella?

No, you can not replace the mozzarella cheese with cheddar cheese in this recipe to achieve the best results for a fluffy keto dinner roll.

Can Almond Flour replace Coconut Four?

No you can’t replace almond flour with coconut flour in recipes. The coconut flour requires more eggs and liquids. One fourth cup coconut flour is about equal to one cup almond flour.

This is our favorite keto bread recipe but if you can’t have dairy, please try any of the following low carb bread recipes:

Paleo Dairy Free Coconut Flour Bread

Almond Flour Everything Bagel Bread

Dairy Free Cloud Bread Loaf

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3.62 from 52 votes

Keto FatHead Rolls (Almond Flour Free)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 rolls
Calories: 207kcal
Author: Brenda Bennett | Sugar-Free Mom

Ingredients

  • 4 cups mozzarella cheese shredded (408g)
  • 4 ounces cream cheese
  • 1 cup coconut flour (119g)
  • 1 teaspoon baking powder* or 1 tbsp see note
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 eggs beaten

Instructions

  • Preheat oven to 425 degrees.

Original Method

  • In a microwaveable bowl add the mozzarella cheese and cream cheese.
  • Microwave 2 minutes. Stir until combined
  • Whisk flour, baking powder and dried seasonings together.
  • Add the eggs to the dried seasonings and stir until combined.
  • Add this to the cheese mixture and continue to stir until incorporated.
  • Spray a baking sheet with olive oil cooking spray or place a piece of parchment paper on sheet pan.
  • Wet hands and separate dough and form 12 rolls.
  • If desired flatten slightly or keep smaller and less wide as my pictures show.
  • Place them onto the baking sheet and bake for 15 minutes until golden brown.
  • Cool, then slice in half.
  • Enjoy immediately or refrigerate or freeze. See notes above video for freezing.

New Quicker Method

  • Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine. Follow instructions above at step 6.

Notes

*Please note, I do not use the baking powder in the recipe for the pizza.
***If you want fluffy rolls with dinner use 1 tbsp and if you want flat rolls for sandwiches use 1 tsp of baking powder!
This recipe makes 12 rolls.
Net Carbs: 3g
This recipe was first published in July 2017.

Nutrition

Serving: 1roll | Calories: 207kcal | Carbohydrates: 6g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 402mg | Potassium: 61mg | Fiber: 3g | Sugar: 1g | Vitamin A: 460IU | Calcium: 208mg | Iron: 0.5mg
Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I’d love to see your dish!
selfie

About Brenda

Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.

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109 Comments

  1. I did not watch the video…so when I was trying to incorporate the cheese,flour,egg mixture together with a spoon I was getting really upset. So I actually threw the spoon into the sink and started using my hands. While rolls were in the oven I watched the video and had to laugh when I came to the part where you said to dump the spoon and use your hands.I live alone so it will take me awhile to eat all the rolls…but will definately make again.

    Reply

  2. Followed the recipe, browned on the bottom but not cooked in the middle. So dense that if I threw it at my husband I could have caused a concussion! Passing on this one in the future!

    Reply

  3. Just made this but replaced the coconut flour with almond flour. Soooo good! Made 8 large rolls. We used them as hamburger rolls and they were absolutely perfect. Flavor is amazing.

    Reply

  6. These were Ahhhhmazing! I was hesitant to try these since I usually do not like foods baked with coconut flour, but I am trying to cut back how much almonds I consume in a day, so I decided to give these a try. I am so glad I did! You cannot even taste the coconut flour. I used the 1 tablespoon and got beautiful raised rolls. After reading the reviews of the cheese mixture being difficult to mix, I chose to throw it Into my kitchenaid mixer and mixed until each portion was just combined. They came out perfectly “bread” like and had no moist or soggy middle and we’re very easy to work with. Thank you for the great recipe!

    Reply

  7. Hi
    I just made these, I halved the recipe because I didn’t have enough eggs but they are fantastic!! I just had to tell you!!
    I’m also glad they are not heavy and nutty tasting, tks so much for the best keto bread recipe I have tried! ?

    Reply

  9. Hey there! Just made my first batch and they are yummy!

    I logged it in MyFitnessPal, and it says there are 28 carbs (not 6.5) and 397 calories (not 270).per serving. Any idea what’s causing the huge discrepancy?

    Reply

    1. Tried it in SparkPeople and came up with better numbers:

      Calories 216.0
      Total Fat 14.4 g
      Total Carbohydrate 10.2 g
      Dietary Fiber 5.0 g
      Protein 13.7 g

      So 5.2 net carbs with SparkPeople… Interesting…

    2. Anthony
      90 % of internet low carb recipes are flat out wrong. Don’t know if they are just ignorant and can’t take the time to do the math, or whether it’s bait to attract more traffic to their site. I just did a quick calculation in my head and came up with about 52 net carbs for the recipe, or about 6+ net carbs per roll. Cream cheese has 2 carbs per oz, Mozzarella cheese has 1 carb per oz. For these 2 items there are 24 carbs. Where does anyone find a cup of coconut flour having 119g? Virtually all reputable brands have 24 net carbs per cup. So these three items have 48 net carbs. All the herbs combined have about 2 carbs. Baking powder has 1 carb. 4 eggs, or about 200g, has about 1.5 carbs. This is approximately 52.5 net carbs. Divided by 8 rolls is 6.56 net carbs, not FOUR!

      Today I saw a “baking blend” recipe that stated ONE net carb per cup. It was four equal (1/4 cup) parts of almond flour, coconut flour, flax seed meal, and oat fiber, which is 10 net carbs, not ONE. How do these people think they’re helping anyone if they can’t bother to do the math?

    3. I measured my coconut flour and it was 119grams. If people overfill their cup they will get a drier roll than someone who weighs it. I just switched to a new recipe plug in with more accurate nutrition info and it adjusted the carbs. I also adjusted the size of the rolls as they were too large for a serving. It’s now 12 rolls instead of 8 which is a better size in my opinion. Rather than accuse someone of trying to bait someone to my website, a simple, “Hey you better look over your nutrition i think there may be a mistake” would be much more appreciated, especially since I am constantly putting out free content of recipes I make for myself and family.

    4. 119 g is not carbs but the weight of the coconut flour you would use. I’m sorry you were having a bad day. Instead of being so belligerent, next time choose to just not post.

  10. Wow! These turned out AMAZING! I used a Mexican cheese blend from Walmart/Great Value because it was all I had on hand. I used 1 TBSP baking powder. Since it took me awhile to mix dry ingredients and eggs, I reheated the cheese mixture another 30 seconds to it would be more gooey before adding the dry ingredients. These turned out to be BY FAR, the very best Keto bread I’ve tried. I went Keto for a year and lost a lot of weight, as soon as I added back carbs and tried to “maintain” my weight, I gained a ton back over the next year. I am now back on Keto, and thanks to finally having an awesome bread, I think I can stick to it this time for good! Now if only I could find a cookie or sweet muffin with the same great fluffy, non-gritty texture, I will be all set when I am tempted. THANK YOU!!!

    Reply

  12. Hi,
    I found this recipe a couple of days ago and wanted to try it right away, as I am fed up with the sweet and sickly taste of almond flour. It literally makes my teeth stand on edge! However I did not have any cream cheese so I substituted the cream cheese for homemade Greek yoghurt. I also did not have onion or garlic powder so I used onion flakes and garlic granules, parsley, oregano herbs They turned out really good, so the next day I made them again but used more baking powder, they were equally as nice. Today I have made them again with the cream cheese and mozzarella but melted on the stove top as I do not have a microwave oven. I added some cooked chopped bacon along with the herbs etc, they are in the oven now as I type they are smelling delicious! I used a couple of the ones I made last night with a Butter Chicken Curry yummy!! Willlet you know how well they turn out!

    Reply

    1. They turned out really well. My husband liked them, they are very filling so 1 was enough so it is very good for watching your weight!

  15. I’m familiar with the almond flour fathead recipe and have used it successfully. THIS recipe is by FAR the best tasting keto bread-y thing I have tasted. Delicious in anyone’s book, keto or not. And that includes keto biscuits / scones. Better warm, as with all non-wheat substitutes, but soooo good! The ratio of cream cheese to Mozzarella is higher in this recipe and I think it makes the difference. That, and the fact that coconut flour gives a lighter product over almond meal. Yes, when you slice the rolls horizontally while hot the centres will appear a little undercooked but within half a minute it firms up and looks the way a quick bread should. Don’t be tempted to overbake. This will definitely be my go-to for everything that can possibly be made with fathead including breadsticks.

    Reply

    3. They keep well. If baking the day before, just store on counter in an airtight container. For longer storage I’d place in the fridge.

  17. So the calories are higher than regular bread. Can you tell me the benefit of these over regular bread besides the gluten? I’m trying to lose weight.

    Reply

    1. Erin, this is because of the higher fat content, and keto is a high fat, low carb, moderate protein diet. Go keto and lose weight, believe me, nothing else has worked for me. At first it will seem like you’re going to Hades because of all the yummy fat… until you notice the weight starting to come off, then you will embrace it wholeheartedly 😉 Of course you still have to count calories when you want to lose weight but increasing your good fats do two very important things for those who want to lose weight – 1) it curbs appetite and 2) it knocks out sweet cravings within days. There are other health benefits to increasing your good fats. Do a bit of research amongst the people who know what they are talking about, of which there are many. Good luck!

    2. I believe that todays flour has changed .Compared to what the bread people ate in the bible for example it was in it’s more natural state.Our bodies were meant to be perfect Originally (Adam) (Eve)until they sadly ruined it for us all.Our bodies our imperfect and cant process foods like a perfect body could hence allergies autoimmune disorders like I have plus the way they now process flour to me its poison. LOW CARB AND KETO are my answer to my problem (until my body reaches that perfect state again ) I do not worry about the calories personally others do, you do get that full feeling and it doesnt make me eat more I actually get that full feeling I eat less.So the benefits are endless with Keto or low carb . You make real food healthy fats ,cravings end helps so many things our bodies cant handle
      In the future when all the earth is cleansed of everything bad and brought to perfection .I will eat bread again in it’s perfect state and my perfect body will work how it’s supposed to until then. KETO /LOW CARB is as close as I can get I enjoy it .

  18. Brenda, while your son is allergic to nuts, I’m deathly allergic to coconut. Is the version of this dough that DOES use almond flour still available?

    Reply

    1. No I never made an almond flour version. You might have to Google another site for an another flour version as so many recipes use it I’m sure it won’t be hard to find.

    2. Hello,
      I tried an almond flour version and it’s gritty. Does the coconut flour have that grittiness too it?

    4. There is a recipe i believe on YouTube that uses almond flour. This recipe is perfect for me I have nut allergies

    1. My pleasure! My youngest has a tree nut allergy so I need to. But he often hates the taste of coconut so it’s challenging to disguise, but in this recipe he doesn’t notice!

    2. I hate it as well, glad to hear it isn’t noticeable in this. I tried adding some coconut flour to a cream cheese pancake which I felt was lacking something but all I could taste was the coconut flour and hated it. Think I’ll just try a couple then see how it goes,the coconut flour I have is a little high in carbs in large amounts so don’t use it often but now I have it I want to use it.

    3. Had a bit of trouble with the mozarella the fat separated and the cheese was a stringy glob that wouldn’t combine. I know mozeralla turns to a stringy mess when melted bit this was barely useable I ended up with globs of it throughout the coconut and egg mixture rather than mixed in. Might try a mix of cheddar and mozeralla next time see how that works it is in the oven at the moment will see how it turns out

    4. I didn’t realize the recipe called for 4 cups of mozzarella until I started the prep – so mine endedup half cheddar and half mozzarella. They came out awesome! The cheese separating may have been due to it being heated for too long. I had to really work my the cheese into the flour as it melted too much at 2 min.

    5. If you have a Stand Mixer with a mixing paddle, use that. Allow it to mix for 5-10 min. It will be nicely mixed into a smooth dough.

  24. The flavor was great, however, the center was not cooked in 15 minute. Renamed for another 8 min. but not done. Is the center supposed to stay somewhat raw? The tops got too browned.

    Reply

    1. In my experience with low carb baking, the centers will never feel done when they are hot from the oven. But as they cool, all that fiber will soak up the steam and they will be chewy and moist-crumbed. If they aren’t, you can try cutting them in half and toasting to remove some of that extra moisture; or making a new batch and dropping the oven temp by 25 degrees and upping the cooking time.

    2. I think that was probably the cheese in the recipe. The center may have looked like it wasn’t cooked but as it cools and dries the moisture you see is the cheese that’s mixed in the recipe to make the dough. So the 15 minutes should really be enough to cook them through and once cooled they are fully cooked.

3.62 from 52 votes (49 ratings without comment)

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