Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
Garlic & Parm~ Easy Keto Dinner Rolls
(Gluten Free & 1 Net Carb Each)
If you're on the Keto diet you miss bread, these Garlic & Parm Easy Keto Dinner Rolls are just the ticket!
They are a buttery, garlicky delicious addition to dinner and are surprisingly easy to make.
The dough that you make with this recipe is also quite versatile. Use your imagination and change up the spices to go with your meal.
Go ahead and be adventurous.
The Ingredients
The Rolls:
- 1 ½ cups mozzarella cheese part skim low moisture shredded
- 2 oz full fat cream cheese
- 1 ⅓ cups almond flour
- 2 tbsp coconut flour
- 1 ½ tbsp baking powder
This might seem like a lot of baking powder to experienced bread bakers.
But Low Carb bread doesn't have much "rise" on it's own. If it's been a million years since you opened your can you should think about replacing it.No, there isn't anything "wrong" with it but it might not give your bread as much "lift" as you are looking for.
Fresh and "aluminum free", high quality baking powder will pay off in the flavor of your rolls.
- 1 tsp garlic powder
- 2 eggs
When you're baking, it's best to use "room temperature" eggs. I know that no one leaves eggs out on the counter. Putting them in a bowl of warm water while you gather ingredients is a great way to get them to room temp faster.
- ⅓ cup Parmesan cheese In the green can
Rolling the tops in Parmesan gives these rolls a great flavor and makes the tops of the rolls a little bit crispy. You can roll the whole dough ball in the Parmesan but I find that it makes the rolls a bit too salty. Thom loves them this way though....
This is one of those "personal preference" things.
Butter & Garlic Topping
- .5 tsp garlic powder
- 1.5 tbsp butter melted
- 1 tsp dried parsley *optional
Generously brush the tops of the rolls with butter just before serving...it makes them taste wonderful and look irresistible.
The Instructions
- Preheat oven to 350°F. Oil a 9 inch cast iron skillet. Or, line a 9 inch cake pan with parchment and oil well.
- In a small bowl, whisk together almond flour, coconut flour, garlic powder and baking powder.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from popping and making a mess).
- Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is melted and uniform. Do not microwave the full time at once because some of the cheese will burn and become hard to work with.
- Combine all ingredients EXCEPT PARMESAN in a large bowl with gloved and oiled hands or in a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky either way.
- Scoop out dough and knead uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough between your palms until it forms a round ball.
- Roll the top of each dough ball in Parmesan. Place 1 ball in the center and the remaining 7 balls circling the pan one inch apart.
- Bake rolls for about 25-30 minutes in the middle rack of your oven, or until rolls are golden brown.
- While rolls are baking, make the garlic topping. Melt butter and add garlic & parsley. When rolls are finished, brush tops generously with garlic butter topping. Rolls are best eaten warm but can be reheated in the microwave. Do not overheat or they will melt. This is a fathead-based dough so "warm" not burning hot is best.
- Stored covered in the fridge for up to 5 days.
Serve with more butter.....mmmm.
Looking for dessert to go with your dinner?
Besides baking bread...Keto Desserts are my favorite way to spend my days developing recipes for.
Check these out:
And I feel like it's my duty to tell you about this little beauty that comes from Hilda @ Fittoservegroup.com. This woman is a Keto Dessert genius....
That's it for the rolls friends!
I hope you enjoy them and leave me a comment below the recipe to let me know about any tips, tricks or awesome customization's you made. Or maybe you just want to say hi and tell me how much you love these rolls...that's cool too.
Cheers,
Brenna
If you want to weigh your ingredients just click on "metric" within the recipe card.
📖 Recipe
Keto Dinner Rolls - Garlic & Parm Recipe
Equipment
Ingredients
Rolls
- 1 ½ cups mozzarella cheese part skim low moisture shredded
- 2 oz full fat cream cheese
- 1 ⅓ cups almond flour
- 2 tbsp coconut flour
- 1 ½ tbsp baking powder
- 1 tsp garlic powder
- 2 eggs
- ⅓ cup Parmesan cheese In the green can
Garlic Topping
- .5 tsp garlic powder
- 1.5 tbsp butter melted
- 1 tsp dried parsley *optional
Instructions
- Preheat oven to 350°F. Oil a 9 inch cast iron skillet. Or, line a 9 inch cake pan with parchment and oil well.
- In a small bowl, whisk together almond flour, coconut flour, garlic powder and baking powder.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from popping and making a mess). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is melted and uniform. Do not microwave the full time at once because some of the cheese will burn and become hard to work with.
- Combine all ingredients EXCEPT PARMESAN in a large bowl with gloved and oiled hands or in a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky either way.
- Scoop out dough and knead uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough between your palms until it forms a round ball.
- Roll the top of each dough ball in parmesan. Place 1 ball in the center and the remaining 7 balls circling the pan one inch apart.
- Bake rolls for about 25-30 minutes in the middle rack of your oven, or until rolls are golden brown.
- While rolls are baking, make the garlic topping. Melt butter and add garlic & parsley. When rolls are finished, brush tops generously with garlic topping. Rolls are best eaten warm but can be reheated in the microwave. Do not overheat or they will melt. This is a fathead based dough so "warm" not burning hot is best.
- Stored covered in the fridge for up to 5 days.
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Nutrition
The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Brenna
Hi Francis! You can double the recipe without any changes. Happy baking!
Francis N
Hi Brenna and Thom! I love these rolls but I am going to make these for Christmas and was wondering if I can double the recipe or if I will need to change anything? Thanks, Francis.
Brenna
Thanks Teresa! I appreciate the comment. It's readers like you that make this fun! Cheers, Brenna
Teresa Blackard
I'm not much for social media, But I Luvvvvv your emails every Sunday! Thanks for all Y'all do!