MORE KETO & LOW CARB RECIPES
Low Carb Green Bean Casserole | Turnips Au GratinI honestly feel like it was New Year's Eve, I blinked, BAM holidays!! So now I am scrambling to get gifts for the grandkids, make treats for everyone, plan out my decorations (which means my hubby's Honey-Do list), watch every holiday movie I can possibly watch, and the most important thing....plan out the holiday menus.
You know, the important holiday stuff, right?
INGREDIENTS NEEDED TO MAKE KETO DINNER ROLLS
- Shredded low moisture mozzarella cheese
- Cream cheese
- Wholesome Yum superfine almond flour
- Eggs
- Baking powder
HOW TO MAKE KETO DINNER ROLLS
Preheat the oven to 350 degrees F.
Line a large baking tray with parchment paper and set it aside.
In a large, microwave-safe bowl, add the mozzarella cheese and cream cheese. Microwave for 30-second bursts, or until the mozzarella cheese begins to melt.
Stir mozzarella and cream cheese together until fully incorporated
Add in the almond flour and two of the eggs, and baking powder, and mix well, until a smooth dough remains.
Mix with a spatula until the mixture is completely combined and smooth. The dough will be soft and sticky.
Divide dough into 8-10 equal size balls (spray your hands with oil or wet them if dough sticks to your hands too much) and place on the baking sheet.
Whisk the remaining egg and using a pastry brush, brush the exterior of each of the rolls with the egg wash.
Bake the rolls for 25 minutes, or until golden on the outside.
Last thoughts about Keto Dinner Rolls
- Cream Cheese Pancakes (Low Carb and Sugar-Free)
- Low Carb Pumpkin Pie Pancakes
- Low-Carb Cheesy Cauliflower Hash Browns
- Keto Walnut Bread
- Cloud Bread Keto Everything Bagel Pull Apart Bread

Keto Dinner Rolls
Ingredients
- 2 cups shredded low moisture mozzarella cheese
- 1/4 cup cream cheese, room temperature
- 1 1/2 cups Wholesome Yum superfine almond flour
- 3 large eggs, separated
- 1 teaspoon baking powder optional
Instructions
- Preheat the oven to 350 degrees F.
- Line a large baking tray with parchment paper and set aside.
- In a large, microwave safe bowl, add the mozzarella cheese and cream cheese. Microwave for 30 second bursts, or until the mozzarella cheese begins to melt.
- Stir mozzarella and cream cheese together until fully incorporated
- Add in the almond flour and two of the eggs, and baking powder, and mix well, until a smooth dough remains.
- Mix with a spatula until the mixture is completely combined and smooth. The dough will be soft and sticky.
- Divide dough into 8-10 equal size balls (spray your hands with oil or wet them if dough sticks to your hands too much) and place on the baking sheet.
- Whisk the remaining egg and using a pastry brush, brush the exterior of each of the rolls with the egg wash.
- Bake the rolls for 25 minutes, or until golden on the outside.
- Rolls must be served warm as they are too dense at room temperature/cooled.
- If they have cooled either microwave for 30 seconds or place them in a preheated oven until warm.
Notes:
TO STORE: Leftover rolls can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place the cooled rolls in a ziplock bag and store them in the freezer for up to 6 months. Thaw completely before reheating.
TO REHEAT: Either microwave for 30 seconds or place them in a preheated oven until warm.
Nutrition Facts
Calories
258.08Fat (grams)
21.02Sat. Fat (grams)
6.53Carbs (grams)
5.83Fiber (grams)
2.63Net carbs
3.21Sugar (grams)
1.55Protein (grams)
13.45Sodium (milligrams)
286.11Cholesterol (grams)
99.19Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
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