Garlicky Keto Rolls

Warm, buttery dinner rolls are not a thing of the past. Brushed with garlic butter, these fluffy keto rolls make your mouth water. And they’re completely nut-free!

 

Let me tell you what happiness is. Happiness is grabbing a warm roll from the bread basket and slathering it with butter. And many of us believe it’s a joy we will never experience again when we go on a low carb or keto diet.

But before you wallow in utter despair, you need to try these buttery, garlicky keto rolls. They are just the kind of warm bready happiness you crave.

I sometimes find it hard to believe that ingredients like cheese and coconut flour can produce a stretchy, bready dough. But it really works, and it makes some spectacular things like keto bagels and keto calzone.

And oh boy, does it make some amazing keto rolls. I start salivating just thinking about them.

Why you will love this recipe

I will admit that this is not quite the same as traditional fathead dough and it took me a couple of tries to get it right. It follows a similar process of melting the cheese and adding in the flour and eggs. But I made a few changes to make these keto rolls lighter and fluffier.

I used my usual trick of adding protein powder to help the dough rise and give it more volume. But I also added more baking powder and an additional egg white to add even more rising powder.

And it worked! Granted, they are still more dense than conventional dinner rolls but that’s simply the nature of keto ingredients. But they are so buttery and garlicky! There is honestly nothing better.

Ingredients you need

• Shredded cheese:  I really like using cheddar in this recipe, which I shred myself. But you can also use mozzarella. Full fat mozzarella might make the dough a little greasy so add a bit more coconut flour if you need it.
• Butter: This helps adds flavor and helps the cheese melt. I also like to brush the top of the rolls with more butter. Because cheese adds salty flavor with the rolls, use unsalted butter.
• Coconut flour: This is a coconut flour recipe, and it won’t work with almond flour. I promise, it does not taste at all like coconut.
• Unflavored whey protein powder: A dry protein powder helps the rolls rise and have a fluffy consistency. You can also use egg white protein powder. Do not use collagen protein since it can make the rolls gummy and very hard to cook through.
• Eggs: I use a combination of eggs and egg whites in this recipe, to give the rolls a lighter texture.
• Garlic: Because everything tastes better with fresh garlic!
• Parsley: I add a little fresh parsley to the garlic butter. You can also use rosemary.
• Pantry staples: Baking powder, garlic powder, salt.

Step-by-step directions

1. In a large microwave safe bowl, combine the grated cheese and the butter. Melt on high in 30 second increments until the cheese and butter can be stirred together and is almost liquid.
2. Add the coconut flour, protein powder, baking powder, garlic powder, and salt. Stir in the  eggs and egg white and use a rubber spatula to “knead” together in the bowl until uniform. 
3. Divide the dough into 8 equal portions. The dough will be quite sticky so lightly oil your hands and roll into 8 ball. Place in an 8-inch round baking pan with parchment paper.
4. Whisk together the ingredients for the garlic butter and brush about half of it over the rolls in the pan.
5. Bake at 350F for 20 to 25 minutes, until puffed, golden brown, and firm to the touch. Remove and let cool  about15 minutes before removing from the pan and breaking apart. Brush with the remaining garlic butter. Serve warm.

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