Keto Dinner Rolls
The missing Keto Pav
For the last and final episode of my #Indianfoodweek here on HK I cooked up a Keto pav bhaji. I didn’t show you guys how to make the pav (bread) part of the recipe because I just used my 90 second Keto bread recipe and tweaked it a bit. The tweaks were important enough that everyone wanted to know what I did to make it. Here I am today showing you how to make my updated Keto bread recipe which is a great replacement for the pav in pav bhaji. These are quite versatile and I would say make perfect little dinner rolls. So today we’re making Keto dinner rolls.
These will be the performance accompaniments for your Keto main courses. Whether you are cooking up a delicious Keto Beef Bourguignon, Shepherd’s Pie or just a simple Keto chicken curry. These little guys will be your new best friend. With just 1 net carb, this can be a staple in your kitchen.
Can I make this with coconut flour?
While I clearly stated in the video this cannot be made without eggs the next inevitable question will be ‘Can I make this with coconut flour?’. The answer is probably. I haven’t made it myself but if you do plan to make it use 1/2 the amount of coconut flour as I did almond flour. The reason being that coconut flour absorbs more moisture. I’m also expecting people to ask how to make this ‘less eggy’. The answer to that is, fresh eggs and add fresh herbs. That’s the only way to work on that egg smell.
Nutrition Info (Per serving)
- Calories: 141
- Net Carbs: 1g
- Carbs: 2g
- Fat: 13g
- Protein: 4g
- Fiber: 1g
This recipe makes 6 servings. 1 Serving = 1 Dinner Roll. Get this recipe on myfitnesspal.
Keto Dinner Rolls
Ingredients
- 50 grams Almond Flour I use this one
- 50 grams Cream Cheese I use this one
- 2 Eggs
- 1/2 Tsp Baking Powder I recommend this
- 30 grams olive oil I use this one
- 1/4 Tsp Cream of Tartar I recommend this one
- Salt to Taste
Instructions
- Separate the eggs and set aside.
- Microwave the cream cheese for 30 seconds and then add in the olive oil and whisk till emulsified.
- Then add in the almond flour, baking powder and salt and whisk together. Once it's cook enough add and whisk in the egg yolks.
- In a separate bowl add the egg whites and cream of tartar and whisk to stiff peaks. Then fold the egg whites in 3 parts into the bread mixture.
- Pour into dome molds or a loaf tin or any oven proof container and bake for 12-15 minutes at 180C
- Once cooled pop them out of the molds and serve.
These look amazing, I’m gonna try them out. Thank you so much for the recipe and for the awesome video to show how to do it!
Can I skip cream of tartar?
Yes but use a small squeeze of lime instead, it helps stabilize the egg whites.
Can I skip the creem cheese as the place where I live it’s really difficult to find cream cheese
Sure
How many Cups, or, Tablespoons is 1.76 oz ?
Use google for that or just buy a kitchen scale.
I’m confused on how to convert the almond flour since it’s dry weight and I don’t have access to a kitchen scale. Help I’m in a panic
If I recall correctly 1 tbsp of almond flour was about 20 grams in weight. So use 3 tbsp
I used an almond flour calculator and to yield 36 rolls it’s 10.58 ounces which,(I’m praying hard I’m right) equals 3 cups plus does that sound correct? Cream cheese is 1 1/3 c and olive oil converts to 3/4 c plus 3 tsp? I’ve got 1 so t to get this correct. Thanks for getting back to me so quickly.
Sahilji! Congratulations on being a culinary genius! I made this recipe and it worked beautifully. Now I’m going to do much experimenting including a way to teak the recipe to make it taste more like corn bread. It’s very close to that now.
You shoud also know that it has caused me to start doig some serious jibber-jabber with friends abut the ketp diet, this recipe, and you!
Namaste!
Dennis
Did you ever finalize a corn bread recipe?
nah. it’s on my huge list of pending recipes.
Hi sahil, I am a mother of 7yrs old daughter. who is on modified atkins keto diet . We are vegeterian n she doesnt love to eat veges. Can u help n guide me some recipes for kids where her ketones levels can be increase faster. It’s very ipm u urgent.
Hi Aarti, I’m the wrong person to advise in this case. I mean as a vegetarian it’s hard to remove the veggies from the diet but you can make things like the keto bread, eggs, paneer, maybe grilled cheese sandwiches uses cauliflower etc etc
Look on the Charlie Foundation website. Their diet is for kids who need to be in medical ketosis.
Lol wish I could say that was the case but I had to enlist the help of my cousin in Alaska because I literally tried from 2pm until 234 AM and just could not comprehend what I was doing ? I just made a keto cheescake and had to do the same thing and I do believe that my calculations are correct!! We shall see and I’ll let ya’ll know., ?
Just made these rolls, they were delicious. Going to have them with a slow cooked roast beef and Keto gravy. Yumm
Just tried them came out great. Looking forward now to trying them with variations like olives etc…
They look like yeast rolls. Do they taste similar or have that airy texture like yeast rolls?
They taste like Keto bread 🙂
Do these freeze well and if so for how long?
I haven’t frozen them myself but generally this would last a month or longer in the freezer.
I am skeptical about making keto bread but somehow i trust your recipe. Just made the bread and it is delicious , especially with the added cheese like what you did. Overall, the texture and taste, even without the cheese is good. Am going to try your keto pav bhaji soon. Thanks very much.
Made them today, awesome recipe!! Thanks a lot!!
I just made these, followed the recipe to a T. When they came out of the oven they were tall and puffy and pretty, but they deflated into hockey pucks – anyone else have that problem?
They do deflate a bit.
Can I use a muffin pan?
Yes. He does say any pan can be used. I used an aluminum muffin pan and they only stuck a little even though I coated it with avocado oil.
It was an disaster of EPIC proportion!! I ended up dumping the egg whites down the drain. I had ZERO clue the eggs had to be room temp in order to form a stiff peak. Mine blatantly REFUSE to cooperate and I whisked for a good 30 minutes or better and only resulted in a frothy mess ?. When I can afford to experiment with almond flour again I’ll try this recipe again. Almond flour is EXPENSIVE!!
I really wish I was able to post a picture of my mess ?
Just wanted to say that I was able to salvage the dough that was all combined except for the egg whites and redid the egg whites 2 days later. I was so happy with the results. It made 2 loaves (the only pans I had) it took quite a while longer to bake but when it all all done they were so delicious and crumbly. They were both gone in 1 day. I’m so glad I didn’t give up.
Tracy, I don’t know you but I feel proud of you… This is because I made keto bread yesterday and it was a DISASTER OF EPIC PROPORTION!! It was soooooo eggy and the smell permeated the entire kitchen… Yucks!!
I am skeptical about these dinner rolls as well since they too need eggs to be combined with the flour… 🙁
I think by the time I’m done with keto, i’m going to come to hate eggs…. 🙁
How long did you bake in loaf pans and at what temperature?
Okay, so I wanted to make some notes about my experience with this recipe, because I feel they might be useful to someone else.
-I don’t think the cream of tartar is “optional”. It’ll take less time to go to a shop and buy some than whip whites without them lol
-Liquid oil could be important, though pretty clearly, the type doesn’t matter too much, as long as it’s 180C safe. I used melted butter instead of olive oil on first batch. That has a delicious taste, I’ll def. be incorporating some butter into future batches, but I switched to veg oil on second batch, and think that helped with my next note:
-The almond flour part of the batter needs to be thin enough to fold egg whites into. On my first batch, it was too thick and the amount of stirring required made the egg whites lose a lot of volume. My chef-brain (I’m professionally trained and specialized in pastry) suspected this would happen. So on the second batch, I added some hot water to the almond flour/ cream cheese/ egg yolk mixture until it resembled thick batter which would be able to fold into the egg whites. How much water is needed might depend on a lot of things. Fat used, size of eggs, temperature of the room (since some of the thickness could have been the cold room re-solidifying the cream cheese). I would say this is a good technique, but use no more hot water than needed. Shouldn’t be much.
-I added an extra 1/4 tsp of baking powder and that didn’t hurt. Rise was much better in the oven, though they did fall again once out.
-The taste is good, but a spoon or two of sugar alcohol might make them a little more bread-like in flavor. Even most regular carby breads have a spoon or two of sweetener.
-I did 1/2 tsp of salt and thought that was nice, for those who don’t like to guess salt quantities.
All this said, batch 1 still tasted really good, it was just a little dense. Had more of a scone-like density than bread.
Also, to Sahil himself: Your offering of these recipes on MFP makes you my new food blog hero.
Thank you LeeAnn and thanks for sharing all your tips and tricks.
You’re welcome! It’s a good recipe. I had to tell my roommate to stop eating them, they’re for my diet! He objected, “But they’re good!” and has no idea it’s not just some regular bun. Hah.
Where to buy the some molds ?
You could always find them on amazon easily.
Is there a modification to make them into a loaf? like cook time or? I’ve made them in rolls and I love them but want to make a double amount into a loaf pan, if I can measure/cook it correctly.
Theresa, same temperature just use the toothpick test for the timing. It will definitely take more time to cook but how much I’m not sure. A little bit of winging it as you go is needed.
thank you Sahil
Hi Sahil I tried whisking the egg whites to stiff peaks i did it for almost 25 mins with an electrical beater but it just never happened, it just stayed bubbly.
I am taking your recipe and adding monk fruit and vanilla extract. letting them cool and then putting whipped cream inside. Keto Cream Puffs
sounds awesome!
I’m in love with these dinner rolls, they are so pillowy, light and fluffy,
they are so delicious ! Thank you so much for sharing the recipe.
Hi Sahil! This recipe is absolutely amazing, thank you so much. How long do these keep on the counter? Or should they go in the fridge?
I would put them in the fridge and they will last a week at least. On the counter I guess 2-3 days maybe.
I could not find anything about oven temp
It’s in the recipe box where the recipe is written 180 Celsius.
Hey Sahil,
I love your recipes. They are always top notch. These were delicious, and I was quite surprised because I expected them to taste like those keto rolls that taste like egg. They do not. They taste great. I ate one with butter. Then I ate one with peanut butter. Then I buttered one and sprinkled it with cinnamon and sugar and it was like a little doughnut. All were delicious and didn’t taste like that awful eggy bread we’ve all tasted and can’t stand…Cloud Bread. Thank you for the recipe. I will be making this very often and at 1 net carb per roll, I can do it!
Can I skip the almond flour, cream cheese, eggs, baking powder, olive oil, cream of tartar, and salt? I’m a breatharian.
hahahahahahahahah
Sahil,how much is 50 grams of almond flour.?I mean how many cups or tablespoons?
Just type it in google you should be able to find a converter but honestly for future do get a kitchen scale as it’s super accurate and a friend for life.