Really excited to share this recipe as it’s one of the only bread recipes that Grace really enjoys. In fact, we featured it in our book, Growing Up Keto!
Low carb yeast rolls is one of the very few low carb bread recipes where you can taste the flavor of the yeast. It’s decadent and delicious and makes a very good breakfast roll with bacon and eggs or an equally yummy herb-topped ham roll. When you’re preparing these, be sure to leave time for the dough to rise since it gives the bread a really nice texture. Don’t be afraid to bake these rolls longer than you think they need. The tops will brown a little faster than many low carb breads. You can lay a piece of foil over the top of the pan during the last 10-15 minutes of baking time if the rolls are browning too rapidly.
Low Carb Yeast Rolls
Makes 12 servings
½ teaspoon sugar
1 packet yeast
1 tablespoon of hot tap water
2 tablespoons baking powder (aluminum-free. see note.)
1/2 cup almond flour
1/3 cup oat fiber*
1/8 teaspoon salt
4 ounces cream cheese
2 cups low fat shredded mozzarella cheese
2 large eggs
1 tablespoon ghee or butter
Preheat oven to 375 degrees. Grease an 8” round pan.
In a small bowl, mix the sugar, yeast, and hot water. Stir to incorporate and set aside to the activate yeast.
In another bowl, mix the baking powder, almond flour, oat fiber, and salt with a whisk and set aside.
Melt the cream cheese and mozzarella together in a 3-quart sauce pan on low heat. When the cheese are completely melted and mixed, remove from heat, and stir in the almond flour mix to combine with the melted cheeses. You may find that the dough comes together more easily when you use your hands.
Add the eggs and the yeast mixture. Use a wooden spoon or your hands to mix the dough until smooth. Cover the pan with a clean kitchen towel and set in a warm place to rise for 25 to 30 minutes.
Coat your fingers liberally with the ghee or butter and roll the dough into balls approximately 1 ½” inches in diameter. The dough should yield twelve balls. Place the dough balls in the greased pan.
Bake for 22-26 minutes until the tops are browned and the rolls are firm to the touch. If the tops begin to brown too much, cover loosely with foil for the remaining baking time.
Refrigerate any leftover rolls for up to 5 days.
*the only oat fiber I recommend is LifeSource. You can order it from Amazon.
Note about baking powder: Please use aluminum-free baking powder for best results. If the rolls taste, bitter or metallic, it is probably from the baking powder.
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Categories: Recipes
What does the * beside oat fiber mean?
Thanks for asking that! I meant to add LifeSource oat fiber!
Hi Kristie!
Is this really sugar in this recipe? Or could you use swerve?
The sugar is just 1/2 teaspoon and is eaten by the yeast. Swerve would not feed the yeast.
Recipe looks like may have a mistake? 2 packets of yeast and sweetener look like they are repeated?
Fixed it! Thanks!
Looking forward to your next book. Patiently waiting for your new book today . Today is our 31st anniversary and your book arriving has made this an extra special day.
In the video you say 1/4 cup oat fiber but the recipe says 1/3. So excited to make this!
Follow the written recipe. I say dumb things. 🙂
I’m making these tonight!! And if they pass the taste test (which I’m sure they will), they will be on our Friendsgiving dinner table in the camp trailer!!
I’m SO excited to try this Kristie! I can’t wait. Thank you for your generosity and releasing this recipe ahead of the holidays!
can I use Psyllium husk powder instead of oat fiber (only because this is what I have in my pantry) Thank you. Recipe sounds great. I incorporate yeast (without the sugar) to most of my Keto bread doughs to curve down the egg taste that some breads require more than 2 eggs per loaf mix.
I have not tried that substitute so I can’t guarantee that it will work.
Does this list the carb count?
Is this really 2 tablespoons baking powder ? Seems like a lot in ratio to the other dry ingredients
Yes. That is correct.
I did follow the directions for this recipe – they turned out ok – I think I should have baked about 5 more minutes (Yes, I did see your remarks that I might want to bake a little longer than I would think – ok, you were right!) I’m wondering if these could be used for hamburger buns if we made them a little bigger – unless, being bigger, then don’t bake long enough to not burn??? What do you think? I think I will experiment and try it! The flavor was fine. I now have 3 of your books! I am going to be busy trying some of them! Oh, Kristie, what is the carb count per roll if I got 12 rolls and used all the ingredients you used?
I have estimated them about 2 total carbs per roll.
I’m curious how this bread rises without gluten. Do you know? Just curious. I’m anxious to try this recipe and I think I’ll try it tonight along with some keto creamy turkey soup. Thanks for all of your hard work on these wonderful recipes!
The protein in the cheese and the eggs along with the baking powder give it rise.
where have these been my whole low carb life?
I made these, but they are kind of salty. Does it really require 2Tbsp of Baking Powder?
Be sure to use unsalted butter. Baking powder should not be salty. Could it be the cheese that is salty?
Excellent recipe.
I bought regular, not low fat, mozzarella cheese. Can I use that or what is your reason you use low fat?
It will be a bit softer and not as firm because of the extra fat.
Eeek! I love David’s shirt! “As God as my witness, I thought turkeys could fly!” (I’m just going through your recipes before attending your Chibo class — and wishing my Lifesource oat fiber would hurry up and get here!
Have you tried to do the rise after rolling the dough?
I would not roll this dough. You want to gently shape it into balls and then bake.
I followed the recipe but did not put the salt in cooked the rolls and they’re so salty I can’t eat them
I don’t know what I did wrong🙁megash34@comcast.net
Make sure you are using an aluminum-free baking powder. That has happened to others. I need to update that note in the recipe.
Do you have to put the oat fiber in?
Yes, it’s a pretty key ingredient. You could try using a tablespoon of coconut flour but I’ve not tried that