Soft. Fluffy. Glossy with melted butter that pools in every crevice.
These are the dinner rolls that make keto feel normal again. That golden brown top you see? It’s not from sugar. It’s from brushing hot rolls with butter the second they come out of the oven. Inside is tender, airy, and nothing like the dense hockey pucks you’ve tried before.
They tear apart in warm, steamy pieces. Perfect for sopping up gravy, making sliders, or just eating plain because you finally can.
Thanksgiving just got keto-friendly.
Ingredients
Makes 12 rolls | ∼2g net carbs, 8g protein, 14g fat per roll
For the Dough:
1 ½ cups almond flour, super fine
¼ cup coconut flour
2 tsp baking powder
½ tsp xanthan gum — makes them chewy, not crumbly
½ tsp salt
2 ½ cups shredded mozzarella, low-moisture
2 oz cream cheese, cubed
3 large eggs, room temp
1 tbsp apple cider vinegar
For the Butter Glaze:
3 tbsp butter, melted
½ tsp garlic powder, optional
Pinch of flaky salt, for top
Instructions
Prep + preheat. Heat oven to 375°F. Grease a 9×13 foil pan like the pic, or use a baking dish.
Dry mix. In a bowl, whisk almond flour, coconut flour, baking powder, xanthan gum, and salt. Set aside. This keeps the rolls fluffy.
Melt the cheeses. Microwave mozzarella + cream cheese in 30-sec bursts until melted. Stir until smooth. This is your fathead dough base.
Make the dough. Add dry mix, eggs, and vinegar to the melted cheese. Mix fast with a spatula, then knead with wet hands. It’ll be sticky. Don’t panic.
Shape the rolls. Divide dough into 12 equal pieces. Roll into balls with damp hands. Place in the pan, touching slightly like the photo. They’ll puff and bake together.
Bake. 22-25 min until deep golden brown on top. The tops should look exactly like the pic — shiny and set.
Butter them NOW. Brush hot rolls immediately with melted butter + garlic powder. The butter soaks in and gives you that glossy finish. Sprinkle flaky salt.
Cool 10 min. I know it’s hard. But letting them sit sets the texture. Then pull apart and watch the steam.
Pro Tips to Elevate It
Xanthan gum is non-negotiable: It gives the rolls structure and chew. Skip it and they’ll be crumbly. You need it for that pull-apart texture.
Vinegar trick: The apple cider vinegar reacts with baking powder for extra lift. Don’t skip. You won’t taste it.
Wet hands = no sticking: Dough is sticky. Keep a bowl of water nearby and wet your hands between rolls. Makes shaping way easier.
Don’t overbake: They’ll look pale at 18 min. Wait for deep golden like the photo. Underbaked = gummy inside.
Make them sweet: Skip garlic in the butter. Add 1 tbsp allulose + ½ tsp cinnamon to the melted butter glaze. Hello, keto cinnamon rolls.
Freeze like a boss: Bake, cool completely, then freeze. Reheat at 350°F for 8 min and brush with fresh butter. Taste like new.
