These low-carb pull-apart rolls are a gluten-free, yeast-free bread that have a pillowy soft, chewy interior and golden, crusty exterior. Enjoy these savory keto dinner rolls that are so easy to make!
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Soft, warm, rustic dinner rolls are a perfect comfort food to serve with everyday weeknight meals or with your holiday Turkey. These are phenomenally tasty, gluten-free dinner rolls that are made with mozzarella, cream cheese and parmesan. The dough is a variation of a basic fathead dough recipe that makes tender, flavorful, super savory keto dinner rolls. They have a rich, soft texture and are the best bready side dish to serve alongside pretty much anything. Or, just enjoy them on their own with your favorite jam or dab of butter.
These keto rolls are delicious for any meal of the day. They’re super dunkable with hearty stews like Gazpacho Manchego and Keto Irish Stew. And, they come together in just a few minutes.
Why you’ll love this recipe
- The BEST dinner rolls – buttery and gently cheesy, they’re just so ridiculously good
- Rich and savory – these may just be life-changing
- Soft and chewy – amazing chew with a crusty, golden outside. Pull-apart rolls are soup’s best friend.
- Perfect bread for keto diet – think artisan dinner rolls meet pull-apart bread, with only 2 carbs per serving
- Versatile – not only are these beautiful and easy to make in cast iron, but they can be made in any 8 inch baking pan
- Easy no-knead bread – it all comes together in a bowl, with just a spoon, two hands and about a half hour
Are these low-FODMAP dinner rolls?
Yes - these are a low-FODMAP bread option in moderate quantities. Mozzarella, parmesan, sour cream and cream cheese are in FODMAP-friendly quantities per serving. However, if you are sensitive to lactose, opting for lactose-free cream cheese or sour cream is always a good option. Mozzarella and parmesan are low-FODMAP cheeses in moderate quantities and one serving should contain amounts below the threshold to cause symptoms for most people.
Almond flour is a low-FODMAP flour and one serving of these almond flour rolls is below the recommended serving of ¼ cup.
Ingredients
There aren’t many ingredients needed to make these amazing rolls:
- Almond flour – a low-carb, healthy flour
- Mozzarella cheese – shredded for easy melting
- Cream cheese – adds moisture and savoriness. Consider a lactose-free brand for low-FODMAP, if you’re lactose sensitive. Block style cream cheese is best.
- Parmesan cheese – shredded or grated. Either will work just fine.
- Sour cream – contributes slight acidity and moisture to the bread. Consider lactose-free sour cream if you’re sensitive to lactose.
- Eggs – 2 eggs to bind everything together
- Baking powder – gives lift and doughy-ness
- Xanthan gum – adds a bit of texture, but isn’t necessary. Not familiar with xanthan gum? Read all about it in my What is Xanthan Gum ingredient spotlight.
- Butter – for greasing the pan and brushing the tops
- Herbs – these are optional, but make yummy herb rolls. And, crumbled dried parsley just looks good sprinkled on top.
Instructions
These almond flour dinner rolls are a cinch to make!
Pre-heat oven to 375°F.
Grease an 8 inch cast iron skillet or line an 8x8 baking pan with parchment.
Combine the almond flour, baking powder and xanthan gum in a medium-sized mixing bowl.
- Place the mozzarella and cream cheese in a large mixing bowl and microwave on high until melted, in 20 second intervals, stirring between each interval
- Once melted, mix thoroughly. I like to use a fork for this.
Add the eggs and mix until smooth. I like to use a fork for this, as well.
Add the sour cream and mix well.
Add the dry ingredients and parmesan to the wet ingredients and mix thoroughly. If using herbs, add them here. The dough will be slightly sticky, but will become less sticky as it sits.
- Roll into approximately 2 inch balls and place in the prepared pan
- Melt the butter in the microwave and brush the tops
Top with crumbled dried parsley (optional, but I think it makes them look nice).
Bake in the center of the oven on the middle rack for 20 minutes.
TIP: If baking in an 8x8 square pan, this recipe will yield 9 rolls. They will spread out and will be thinner than if made in a cast iron skillet. If you want taller rolls, I recommend increasing the recipe by 50%. Or, double it to make 12 rolls. If you like thinner rolls, then making the recipe as shown in the recipe card below will be perfect. Personally, I think thinner rolls made in an 8x8 square baking pan make the perfect gluten free slider rolls.
How to serve
- Serve warm – I like these best served warm, but I’ve been known to devour them straight from the fridge
- Add your favorite jam or preserves – these don't even need butter. Just warm them up and add your favorite sugar-free spread, like this sugar-free Cranberry Jam, or with a delicious Homemade Tomato Chilli Jam.
- With barbeque – they’re delicious with butter, alongside Smoked Turkey Thighs or some delicious Traeger Beef Ribs
- For soups and stews – these savory rolls are perfect for dunking in hearty and savory Gazpacho Manchego, or to Carrot and Pumpkin Soup
- Sandwich or sliders – slice in half and add your favorite fixins for a sandwich or slider. Serve up with some BBQ Pulled Pork for a small dinner or game day appetizer.
How to store
Store in a sealed container in the refrigerator for up to 4 days or consider freezing.
These can be frozen in a sealed freezer bag for up to 3 months.
Variations
- Garlic cheesy bun – add fresh, finely chopped garlic or garlic powder to the dough for truly fantastic garlic rolls (not a FODMAP-friendly variation). For low-FODMAP, brush the tops with garlic-infused olive oil.
- Herb rolls – add fresh or dried herbs to the dough. My favorites are chives, black pepper, rosemary, oregano and basil.
- Add bacon – because cheese and bacon were meant for each other. Just add crumbled bacon to the dough.
- Chopped olives – olive and cheese bread is truly amazing
- More bacon flavor – use bacon grease to grease the pan and brush the tops of the rolls. If you’re not counting calories or fats, this is a must-do.
FAQ
I recommend whole milk, low moisture, full fat mozzarella, as it tends to perform better when making dough.
Almond flour is a very healthy replacement for wheat flour. It is high in vitamin E, antioxidants and minerals such as manganese and magnesium. It’s also rich in mono-unsaturated fat, is cholesterol-free and is low in carbohydrates making it a heart-healthy choice.
Fathead dough is a very versatile gluten-free, low carb dough made from almond flour, mozzarella, cream cheese and eggs. It can be used for rolls, pizza crust, or flatbread like this Savory Blueberry Flatbread with Prosciutto.
The original recipe came from the ‘older brother’s oldest son’ of Tom Naughton, who made the documentary Fat Head.
Cream cheese is moderate in lactose and low-FODMAP in serving sizes up to 40 grams or 1.4 ounces.
Serve these low carb dinner rolls with
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Pull-Apart Rolls (keto and gluten-free)
Ingredients
- 1.5 cups almond flour
- 1 cup whole milk mozzarella (shredded)
- 1 cup parmesan cheese (shredded or grated)
- 2 tablespoons cream cheese (block style is best)
- ⅓ cup sour cream (whole milk is best)
- ½ teaspoon xanthan gum (optional. Read more in the What is Xanthan Gum ingredient spotlight)
- 2 large eggs
- 2 teaspoons baking powder
- 1 tablespoon butter (to grease the pan and brush tops of the rolls)
- 1 pinch dried parsley (optional - for garnish)
Instructions
- Pre-heat oven to 375℉.
- Grease an 8 inch cast iron skillet or line an 8x8 baking pan with parchment.
- Combine the almond flour, baking powder and xanthan gum in a medium-sized mixing bowl.
- Place the mozzarella and cream cheese in a large mixing bowl and microwave on high until melted, in 20 second intervals, stirring between each interval. Once melted, mix thoroughly. I like to use a fork for this.
- Add the eggs and mix until smooth. I like to use a fork for this, as well.
- Add the sour cream and mix well.
- Add the dry ingredients and parmesan to the wet and mix thoroughly. The dough will be slightly sticky, but will become less sticky as it sits.
- Roll into approximately 2 inch balls and place in the prepared pan.
- Melt the butter in the microwave and brush the tops. Top with crumbled dried parsley (optional, but I think it makes them look nice).
- Bake in the center of the oven on the middle rack for 20 minutes.
Notes
How to serve
- Serve warm – I like these best served warm, but I’ve been known to devour them straight from the fridge
- Add your favorite jam or preserves – these don't even need butter. Just warm them up and add your favorite sugar-free spread, like this sugar-free Cranberry Jam, or with a delicious Homemade Tomato Chilli Jam.
- Sandwich or sliders – slice in half and add your favorite fixins for a sandwich or slider. Serve up with some BBQ Pulled Pork for a small dinner or game day appetizer.
Variations
- Garlic cheesy bun – add fresh, finely chopped garlic or garlic powder to the dough for truly fantastic garlic rolls (not a FODMAP-friendly variation). For low-FODMAP, brush the tops with garlic-infused olive oil.
- Herb rolls – add fresh or dried herbs to the dough. My favorites are chives, black pepper, rosemary, oregano and basil.
- Add bacon – because cheese and bacon were meant for each other. Just add crumbled bacon to the dough.
- Chopped olives – olive and cheese bread is truly amazing
- More bacon flavor – use bacon grease to grease the pan and brush the tops of the rolls. If you’re not counting calories or fats, this is a must-do.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Keith LeBeau says
Love these, baked up just like Tracy’s recipe.
Tracey Hatch-Rizzi says
Hey there, Keith!
I'm so glad to hear you liked these! They're one of my favorite things.
Best,
Tracey