Keto Fathead Rolls

Keto Fathead Rolls are my favorite keto bread recipe. They swoop in to curb that carb craving, without throwing you off track on your ketogenic diet. Are you in love with the popular keto fathead pizza dough?

Then you will absolutely adore these keto fathead rolls. Use them for anything! Raised, soft, and delicious. Fathead bread that will make you feel like you are sinking your teeth into true regular buns. 

fathead rolls

Keto Fathead Rolls

Perfect for Sandwiches and Sliders!

Fathead dough is all the craze right now. It seems the most common food missed by many when going low carb is pizza. So, of course, the recipe Gods created an amazing dough that would work as the perfect alternative. I had to take it a bit further.

What is keto fathead dough?

Keto Fathead dough is a great keto/low carb alternative that uses almond flour and then mozzarella to replace the missing gluten, resulting in an amazing pizza crust!

Ways to Use Keto Fathead Dough

Pizza isn't the only thing people miss when going low carb. It is bread in general. While a burger can be great wrapped in lettuce or simply by itself, some people just don't feel complete without the bread.

For some, this can make or break their low carb or keto success. The cravings just don't seem to go away unless there is a delicious alternative. That is why I set out to create a bread/roll that can be used for burgers, sandwiches and more, but still fall within the guidelines of low carb and keto-approved.

low carb pizza burgers
Fathead Pizza Burgers

Raised Keto Fathead Rolls

Using the popular fathead dough recipe with a few tweaks, I created soft, raised keto fathead rolls that can be used for anything. Sliders, sandwiches, dinner rolls or simply smothered in butter. I am willing to bet that adding a little sweetener and some blueberries would even turn these into a yummy scone for breakfast! 

The basis of the dough is to create a "gluten" using mozzarella. The mozzarella holds the flour together and helps give the dough some chew and pull.

keto fathead rolls

Sweet to Savory Fathead Dough Recipes

Once you learn his fathead dough recipe you can use it as a base for a lot of different recipes. We have used it for everything from sweet to savory.  Blueberry bars to homemade calzones.

The use of mozzarella doesn't hinder the flavor. If you are making a sweet recipe adding the sweetener or a little cinnamon completely hides any savory flavor you may get from the mozzarella.  It really is quite impressive.  Here... try for yourself!

We tried your fathead dough in this blueberry bar recipe and OMG !  Delish!

fathead blueberry bars

Also, be sure to check out our amazing low carb meatballs

 

 

Why Is My Fathead Dough Flat 

If you get FLAT BUNS:

During the 4 times tested prior to posting, we had one instance of flat buns. I chalked it up to not enough refrigeration. After reading comments and seeing photos from thousands of readers we have determined 3 main reasons :

1. Old or not good quality baking powder. Without gluten, these need all the help they can get to rise so it is important.
2. Not enough refrigeration
3. The brand of mozzarella put out excess water when melted and it was not drained.
4. Who knows! I have a lot of readers say they just didn't rise. It is so weird! But, I'd say for every 10 people who have nice raised buns, 1 goes flat. So we are doing alright!

keto fathead rolls

How to Make Fathead Dough

  1. Preheat the oven to 425°
  2.  In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
  3. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
  4. Work mozzarella/cc mixture into dough. Keto Fathead Dough may be sticky. If so, refrigerate for about 10 minutes.
  5. Lay plastic wrap out on a flat surface. Dust with almond flour.
  6. Spoon dough onto plastic wrap. Dust the top of it with almond flour.
  7. Fold the plastic wrap over the dough and gently start working into a ball.  The plastic wrap will keep your hands clean and peel right back from the dough.
  8. Cover and refrigerate at least 15 minutes.
  9. Cut dough ball into 4.  Roll each section into a ball.  Cut the ball in half.  This is your top and bottom bun!
  10. Sit cut side down on parchment paper or very well greased sheet pan.
  11. Bake 10-12 minutes or until golden and set up.

keto fathead bread

My rolls didn't bake up, what did I do wrong?

Most the time the culprit is old baking powder. After time, baking powder loses it's potency. If you were using fresh baking powder then the dough probably needed to be refrigerated for a bit longer. We have had thousands and thousands of feedback stating that their rolls baked up nicely and tasted amazing!

Makes 4 keto fathead rolls or 8 pieces. 

Macros per set (or 2 pieces)

Calories- 160

Fat- 13

Carbs- 2.5

Protein- 7

keto fathead rolls

Cheesy Fathead Rolls or Cheesy Fathead Biscuits

Make these into cheddar cheese rolls or "biscuits"   Simply fold shredded cheddar cheese into the finished dough before rolling into a ball and cutting!   These would make an AMAZING vessel for sugar-free bbq sauced pulled pork and cole slaw!

Also be sure to try our Fathead Pizza dough with our Chicken and Spinach Pizza!

 

Where can I learn more about the keto diet?

We have two very popular, helpful articles below that you can check out! Just remember, the keto "diet" is a way of life, a way of eating. Not a fad diet.  Adapting your body to keto will basically squash sugar cravings and train your body to burn fat instead of carbs for fuel. Going back to a regular carb diet after will likely result in weight gain.

More from us about the keto diet

 

Can You Make Keto Fathead Dough Ahead of Time 

You can prep your dough and store in the fridge for up to 2 days before you are ready to use it. The dough needs to be refrigerated for at least 30 minutes so it is good to make sure to allow it that time to rest in the fridge. 

keto fathead rolls

 

keto fathead rolls

Keto Fathead Rolls

Yield: 4 People
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Are you in love with the popular fathead pizza dough? Then you will absolutely adore these keto fathead rolls. Use them for anything! Raised, soft, and delicious.

Ingredients

  • 2 oz cream cheese
  • ¾ cup shredded mozzarella
  • 1 egg beaten
  • ¼ teaspoon garlic powder
  • ⅓ cup almond flour
  • 2 teaspoon baking powder
  • ½ cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 425°
  2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
  3. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
  4. Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese. 
  5. Spoon dough onto plastic wrap. Dust the top of it with almond flour.
  6. Fold the plastic wrap over the dough and gently start working into a ball.
  7. Cover and refrigerate 30 minutes. 
  8. Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
  9. Sit cut side down on parchment paper or very well greased sheet pan.
  10. Bake 10-12 minutes or until golden and set up.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 160

Don't Forget To Save This Post

Please leave a comment on the blog or share a photo on Pinterest

keto fathead rolls

Share this Post!

54 thoughts on “Keto Fathead Rolls”

  1. OH MY SWEET JESUS!! This recipe saved me!! I was getting weak. I was about to eat bread. I was seriously going to just grab bread out of someones hand and bite it. I saw this recipe and decided I would hold on and try this... It totally and completely saved me. This is a game changer. It is delicious, it makes me feel like I'm eating bread and it's very easy to make. I don't know why so many people posted problems. Maybe they didn't need bread as bad as me???? Thank you so much for this recipe. I love you!!!

    Reply
  2. Absolutely wonderful!!! I doubled the recipe and just made 8 balls and cooked them like that for 15 minutes. Then cut them in half to make a couple sandwiches and saved the rest for later. I could live off of these!! I was getting tired of the heavy tiny keto breads!!! This is sooo much better!! Thankyou!!!

    Reply
  3. These rolls have been a Godsend for my father who is diabetic. He misses eating bread so much. I made him bagels with everything bagel topping yesterday and they’re already gone. I will have to start doubling the recipe.
    Thank you!

    Shantelle

    Reply
  4. Not being a Baker by trade (I'm a geek) who loves cooking.
    I tried these buns for the first time.. I did something a little different I flattened them out on purpose, I was making turkey burgers with peppers and mushrooms and wanted them flat. That being said..
    Damn I love these buns!! I mean love love love. They puffed up just the right amount, soft cheese goodness. Lol

    Some questions I have though,

    Do you pack the almond flour? Should the eggs be at room temp or cold?

    These thing could make all the difference in rising or not rising.

    Any suggestions would be great.
    I look forward to trying your other recipes.

    Eric

    Reply
    • That is awesome! So glad!

      I never think to pull eggs first, so I always end up using eggs that have been out only a few minutes before baking. But yes, I bet if someone used room temp eggs and really whipped them they could reduce their chances of coming out flatter. Not packed almond flour.

      Thank Eric! 🙂

      Reply
  5. OMG! I rarely write reviews but these are so darn delicious that I had to. 5 stars, for sure! These entirely satisfy my longing for the one thing I have missed since going keto...biscuits!! As someone else already mentioned, the possibilities are endless...
    I didn't I have any cheddar, so I tossed in some gated Parmesan and Asiago along with a wee bit of finely diced jalapeno.
    Will definitely be trying the pizza dough next! Thanks for sharing this recipe!

    Reply
  6. I love the taste of these! My only problem is my dough is very wet and sticky. You definately cannot cut it. What am I doing wrong?
    I have been making them like a flat bread which is yummy but I would like to know how to get a more bread roll look and feel.

    Reply
    • Hi Rachel!
      So glad you like them. Here is something we have figure out about this recipe. During the 4 times tested prior to posting, we had one instance of flat buns. I chalked it up to not enough refrigeration. After reading comments and seeing photos from thousands of readers we have determined 3 main reasons :
      1. Old or not good quality baking powder. Without gluten, these need all the help they can get to rise so it is important.
      2. Not enough refrigeration
      3. The brand of mozzarella put out excess water when melted and it was not drained.
      4. Who knows! I have a lot of readers say they just didn’t rise. It is so weird! But, I’d say for every 10 people who have nice raised buns, 1 goes flat. So we are doing alright!

      To help with the wet sticky feeling, you can add more almond flour to keep this from happening.

      Hope that helps!

      Reply
  7. Where is the breakdown of the nutritional content/ serving size?
    All I see is the calories.

    I’ve had friends who have made this recipe with rave reviews! I’m trying it now!

    Reply
  8. These were delicious!!! I had no probelems with the dough, my kids and husband gobbled them up. In fact, my 16 year old daughter told me I should have made a hundred of them! High praise for sure!!!

    Reply
    • You could try coconut flour, though we haven't tested that with this recipe but it is def worth a try!

      Reply
  9. These are amazing! I wish I could post pictures of what mine look!
    I have done some with cheddar cheese, some with jalapenos, some with black seed for the fiber. I have but you been rolled out one batch pretty flat to make pre-cooked pizza crust. Every single batch has come out perfect. I think most people need to check what cheese they are using as well. I use the full-fat mozzarella shredded vs part-skim or low moisture. I also add some cheddar in mine or extra almond flour if the dough looks a little bit the from humidity. Keep it in the refrigerator up to overnight and it's so much easier to work with. I cook mine at a 420 degree oven someone's a little cooler. Put different cheeses in it to spice it up or bacon bits or something!

    Reply
  10. I have barbecue beef brisket and was wanting to have it on some kind of bun, and thought this would work. I am not wanting to make a full batch each meal as I am prepping my lunches and dinners a week out since my husband isn't doing Keto with me. So how long do these last? Would you suggest to leave them wrapped in the fridge until the day of that meal instead of baking them all up at once?

    If these last over a week may consider using it to make some mini pizzas for meals as well. Oh the possibilities would be endless!

    Reply
    • Hi Liz,

      I make them ahead, wrap individually and leave refrigerated. We keep for about a week.

      Reply
  11. Love this recipe! They taste so good, however when I make them they are much flatter than the picture. Any tips or ideas of what I’m doing wrong? Thanks!

    Reply
    • HI Kellie!

      So glad you like them. Here is something we have figure out about this recipe. During the 4 times tested prior to posting, we had one instance of flat buns. I chalked it up to not enough refrigeration. After reading comments and seeing photos from thousands of readers we have determined 3 main reasons :
      1. Old or not good quality baking powder. Without gluten, these need all the help they can get to rise so it is important.
      2. Not enough refrigeration
      3. The brand of mozzarella put out excess water when melted and it was not drained.
      4. Who knows! I have a lot of readers say they just didn't rise. It is so weird! But, I'd say for every 10 people who have nice raised buns, 1 goes flat. So we are doing alright!

      Hope that helps!

      Reply
  12. We love this recipe! I have made it over and over the past few weeks! They always come out perfect! Thanks so much!

    Reply
  13. I made these tonight so easy and delicious. First sandwhich I've had in 4 months. Thank you for this recipe!!!!!
    How long do they keep and how do u store them? Suggestions?

    Reply
    • That is great to hear!
      I store them in the fridge for a week (usually sunday to sunday, meal prep)
      Or freeze individually wrapped!
      Thank you

      Reply
  14. Could I make this into a loaf to slice as bread? Or should I just make larger rolls and slice them in half? Thank!

    Reply
    • Hmmm....... I haven't tried a loaf, but now you gave me an idea!
      I would maybe just make them larger for now.

      Reply
    • HI Dinah,

      The recipe is directly under "Here is how to make ..."
      Thank you!

      Reply
  15. To make larger buns for sandwiches, would the baking time​ and temperature be slightly different?

    Thanks

    Reply
    • I would bake on 350 if I were to make them larger. Yes, time may be a bit longer.

      Reply
  16. Thanks for the recipe ! made them last night pretty easy. I made a second batch for the weekend.

    Reply
  17. OMGOSH ! These came out so good. I actually got to enjoy a bbq pulled pork slider with cole slaw. I knew ahead of time that the dough would be a bit sticky at first from other recipes I have tried so I planned ahead. Added a touch more almond flour and refrigerated the dough like you mentioned.

    The dough comes out of the fridge just like regular bread dough ready to roll and work with. Totally awesome!!! 🙂
    My whole family loves them.

    Reply
    • Exactly ! Sometimes it just takes a little finesse. Certainly doesn't mean the recipe is wrong lol !
      Thanks for letting me know Anna! <3

      Reply
  18. HOLY YUM ! First time making them and they came out absolutely amazing! Thanks for the great idea.

    Reply
  19. Wow, this dough was impossible to work with. Way too wet and gloppy. I love the idea, but completely unusable. I'll continue to use the regular Fathead recipe and turn them into little mini rolls.

    Reply
    • Hi Lynn,

      Unfortunately that happens when the mozzarella isn't worked in enough. This recipe actually follows the same standard as most fathead as for ratios, so there must have been something off on your end. Too warm, not enough dusting flower etc?
      Sorry it didn't work for you!

      Reply
  20. My goodness. Thank you for this! Made this recipe last night. These rolls were AWESOME! My wife loved them. They were so good, that right after I made the rolls and tasted them, I prepared another batch doubling up the ingredients to make a bigger bun for lunch today( Sloppy Joes).

    Reply
  21. I want to make these but I don't know if the egg is for the dough or as an egg wash for the roll?

    Reply
  22. what about the egg in the pizza dough recipe - not included in the directions here?

    Reply
  23. Do you use the egg from the Fathead recipe? I don't see it mentioned in the instructions.

    Reply
    • Thanks, this recipe turned out really good. I didn't have the patience to put it in the refrigerator so I just mixed it up and cooked it. I added just a little extra cheese and it held together quite well. It was very sloppy but I just put for big piles on a cookie sheet and it spread out quite far probably about 5 inches in diameter so it only made two sandwiches. But we just made bacon egg and cheese breakfast sandwiches on it with mayonnaise and extra butter and it was really delicious.

      Reply

Leave a Comment

Skip to Recipe