Rosemary Keto Rolls: 6 Amazing Delights
Soft, buttery, and full of herby goodness—these rosemary keto rolls are made with fathead dough for that classic bread basket comfort without the carbs. Brushed with garlic butter and baked to golden perfection, they’re everything you’ve been missing on your low-carb table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 rolls 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1½ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- ¾ cup almond flour
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon butter, melted
- Extra rosemary and sea salt, for topping
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt mozzarella and cream cheese together in 30-second intervals until smooth.
- Stir in almond flour, baking powder, garlic powder, rosemary, and egg.
- Mix into a soft dough.
- Divide into 6 equal pieces and shape into rolls.
- Place on baking sheet and brush with melted butter.
- Sprinkle with extra rosemary and a pinch of sea salt.
- Bake for 15–18 minutes, or until golden and cooked through.
Notes
- For best results with fathead dough, shred your own mozzarella from a block.
- If the dough is too sticky, grease your hands with oil or butter.
- For a nut-free option, use sunflower seed flour.
- Bake on a preheated pizza stone for an extra-crispy crust.
- These rolls can be made ahead and stored in the refrigerator for up to 24 hours or frozen for up to 3 months.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: <1g
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: N/A
Find it online: https://yummywords.com/rosemary-keto-rolls/