Easy low carb rolls made with fathead dough deliver a pleasing, bread-like texture. These quick rolls are perfect for dinners or sandwiches and come together in minutes.
Growing up, we had bread with nearly every meal. Its form changed depending on where we lived or what was served: biscuits, tortillas, bolillos, sourdough, crackers, cornbread, muffins and dinner rolls. There were no single favorites—bread was simply part of the meal. Back then, the idea of low carb rolls didn’t exist.
I never insisted on including bread at every dinner as an adult, but I do miss a roll sometimes. Certain meals—soups, stews, pot roasts and dishes with pan sauces—are built for something to mop up the sauce and add a comforting element to the plate.
Thanks to inventive low carb home cooks and bloggers, a variety of low carb roll recipes now exist. Some rely on coconut or almond flour, others use psyllium powder, and a few use separated eggs and cream cheese like oopsie rolls or cloud bread. Each approach works, but many require compromises in texture or flavor.
This fathead dough version avoids many of those tradeoffs. The dough comes together in about five minutes, and the rolls bake in roughly 12 minutes, so you can have warm, tasty low carb rolls at the table quickly. The recipe is based on the original fathead dough concept developed by CookysCreations, which lends versatility to low carb baking.
How to Make Low Carb Rolls
Melt mozzarella and cream cheese together, then combine them in a food processor with an egg until smooth. Add the dry ingredients and process briefly to form a cohesive dough. Chill the dough for a short time if needed, shape with lightly oiled hands, place the rolls on a lined baking sheet and bake. The method is straightforward and forgiving.
These won’t mimic traditional bread perfectly, but they are among the closest low carb rolls I’ve found. Whey protein powder helps provide a firmer, more bread-like crumb. If you prefer not to use protein powder, substitute coconut flour or oat fiber (not oat flour) or add an extra 1/4 cup almond flour. Note that oat fiber isn’t always certified gluten-free unless the brand specifies it.
Because these rolls use nutrient-dense ingredients, they are satisfying and filling—great alongside a hearty bowl of soup or roast.
Each low carb roll is 2 net carbs!
[This post and recipe may contain affiliate links. Purchasing through a link may result in a small commission.]
Easy Low Carb Roll Recipe with Fathead Dough
Ingredients
- 1 ½ cup shredded part-skim mozzarella cheese
- 2 ounces cream cheese, cubed
- 1 large egg
- 1 ¼ cup almond flour
- 2 tablespoon whey protein powder (or coconut flour, oat fiber, or ¼ cup additional almond flour)
- 1 teaspoon baking soda (or 1 tablespoon baking powder)
Instructions
-
Melt the mozzarella and cream cheese together in a microwave-safe bowl. Heat at full power for 1 minute, stir, then heat another 30–45 seconds until the mixture is molten. Transfer to a food processor and process until smooth. Add the egg and blend until incorporated.
-
Add the dry ingredients to the food processor and pulse for 10–15 seconds until thoroughly combined into a sticky dough.
-
Spray a sheet of plastic wrap lightly with oil and scrape the dough onto the center. The dough will be very sticky—shape it gently into a disk or rectangle and chill in the freezer briefly while you preheat the oven. If the dough isn’t sticky, chilling isn’t necessary.
-
Preheat the oven to 400°F and place a rack in the middle position. Line a baking sheet with parchment or a silicone mat. For extra rise, some bakers place a metal pan on the oven floor while preheating and add a few ice cubes to it when the rolls go in to create steam.
-
When ready, remove the dough from the freezer and cut it into 8 pieces. The dough will stick to the knife—this is normal.
-
Lightly oil your hands and shape each portion into a ball, flattening the bottom slightly as you place them on the prepared sheet. Sprinkle with sesame or poppy seeds or dehydrated onion, pressing gently to adhere.
-
Bake for about 13–15 minutes, until the rolls are browned and may show small splits on top. Cool slightly before serving. Store extras in the refrigerator or freezer and reheat gently before eating.
Notes
- The rolls brown during baking; photos may be edited to reduce darker tones.
- If the dough is too warm it will be stickier and harder to handle; cooler dough is easier to shape and may not need freezing.
- Creating steam in the oven can encourage rise—preheat a metal pan on the oven floor and add a few ice cubes when you put the rolls in.
- Egg washes tend to be absorbed into this dough and won’t produce the shiny finish typical of wheat rolls, though they can help seeds adhere.
- The finished texture differs from traditional rolls: as the cheese fats solidify while cooling the crumb firms and can seem a bit dry; a brief gentle warm-up restores softness.
Calories from Fat 117
Nutrition
Best Low Carb Keto Psyllium-Flax Bread Recipe
Low Carb Sugar-free Strawberry Jelly (Jam)
Low Carb Bagels