Keto Rolls and Sliders
If you’re looking to enjoy the “big game” in a low carb, yet satisfying way, then you MUST try my keto rolls and sliders bread recipe. This is not only a great dinner rolls recipe, but it’s also good for those who are following a keto diet and need their “bread fix!” To help keep the carbs down we’re going to swap traditional wheat and grain-based flours for almond flour instead, and we’ll be using cream cheese and mozzarella—plus an egg—to get the fat and the protein content where we want it to be. By following the bread roll recipe, you’ll end up with only 5g of net carbs once you subtract the fiber, 21g of protein, and 36g of fat: You’re not going to find that in the bread aisle! Follow the slider recipe to pack even more protein into this recipe 💪.
What You’ll Love About This Keto Rolls Recipe…
To begin with, you can adjust this recipe to make 4 large rolls, or several bite-sized keto rolls that you can enjoy throughout the week. And you can customize it even more by incorporating your favorite spices, herbs, and seasonings. In this recipe, I use rosemary and chives in order to get a classic, fresh-baked bread roll smell and taste that complements the thyme in the sliders, but you should feel free to experiment according to your own tastes.
This AWESOME keto bread recipe is easy to follow and hardly takes any time at all. The prep time is just 10 minutes, and it only takes 30 minutes to bake, so you can be in and out of the kitchen in under an hour. So whether you’re looking to get your bread fix for dinner or you’re planning a low-carb, delicious spread for the “big game” then this is a recipe you’re going to love.
Keto Low-Carb Rolls
- Set oven to 350F.
Mix together the dry ingredients and be sure to fluff out any chunks. Set aside.
In a separate bowl, add cream cheese and mozzarella and microwave for about 1 minute. When it’s melted, mix it up until smooth. Add the egg and mix again until smooth.
Add in the almond flour, then mix and mash it up until it forms a dough. Since the dough is sticky, wrap it in plastic wrap and place it in the freezer or refrigerator for 20 minutes to cool. Remove it from the freezer and place it on a lightly dusted surface (with almond flour) so it doesn’t stick.
Cut the dough into fourths for large rolls, or even eighths for party size. Spray your hands with olive oil, then roll the dough into equal size balls. TIP: I like to let the dough sit for 15 more minutes in the fridge so it doesn’t lose shape when baking.
Place the rolls on a baking tray lined with parchment or silpat, then bake for about 20 minutes at 350F, or until golden brown. Let the rolls cool after baking, about 10 – 15 minutes before enjoying! For best results, place them on a cooling rack.
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- Mix together the ground meat and seasonings. Form small patties, about 2 – 3 oz in size. TIP: make a thumb print in the middle of the patty so it doesn’t rise when cooking.
- Spray a nonstick skillet with olive oil and set on medium heat. Add the patties and cook on each side until your desired readiness.