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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.

 

Keto Dinner Rolls

 

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
Keto Dinner Rolls
Yum
Votes: 19
Rating: 4.37
You:
Rate this recipe!
An oven version of the 90 second Keto bread
Servings Prep Time
6 rolls 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 rolls 10 minutes
Cook Time
15 minutes
Keto Dinner Rolls
Keto Dinner Rolls
Yum
Votes: 19
Rating: 4.37
You:
Rate this recipe!
An oven version of the 90 second Keto bread
Servings Prep Time
6 rolls 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 rolls 10 minutes
Cook Time
15 minutes
Ingredients
  • 50 grams Almond Flour I use this one
  • 50 grams Cream Cheese
  • 2 Eggs
  • 1/2 Tsp Baking Powder
  • 30 grams olive oil
  • 1/4 Tsp Cream of Tartar
  • Salt to Taste
Servings: rolls
Units:
Instructions
  1. Separate the eggs and set aside.
  2. Microwave the cream cheese for 30 seconds and then add in the olive oil and whisk till emulsified.
  3. 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.
  4. 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.
  5. Pour into dome molds or a loaf tin or any oven proof container and bake for 12-15 minutes at 180C
  6. Once cooled pop them out of the molds and serve.

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32 Comments

  • Reply
    Lisa Jo
    August 5, 2018 at 4:29 pm

    These look amazing, Iโ€™m gonna try them out. Thank you so much for the recipe and for the awesome video to show how to do it!

  • Reply
    Sharika
    August 6, 2018 at 9:48 am

    Can I skip cream of tartar?

    • mm
      Reply
      Sahil Makhija
      August 6, 2018 at 8:09 pm

      Yes but use a small squeeze of lime instead, it helps stabilize the egg whites.

  • Reply
    Najia islam
    August 7, 2018 at 2:35 am

    Can I skip the creem cheese as the place where I live itโ€™s really difficult to find cream cheese

    • mm
      Reply
      Sahil Makhija
      August 8, 2018 at 3:29 pm

      Sure

  • Reply
    Kari
    August 8, 2018 at 11:54 pm

    How many Cups, or, Tablespoons is 1.76 oz ?

    • mm
      Reply
      Sahil Makhija
      August 14, 2018 at 1:37 pm

      Use google for that or just buy a kitchen scale.

      • Reply
        Tracy Phillips
        November 22, 2018 at 2:01 am

        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

        • mm
          Reply
          Sahil Makhija
          November 22, 2018 at 2:30 am

          If I recall correctly 1 tbsp of almond flour was about 20 grams in weight. So use 3 tbsp

          • Tracy Phillips
            November 22, 2018 at 12:15 pm

            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.

  • Reply
    Vidyanath
    August 18, 2018 at 4:40 am

    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

  • Reply
    Aarti
    August 20, 2018 at 4:43 am

    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.

    • mm
      Reply
      Sahil Makhija
      August 20, 2018 at 10:31 am

      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

    • Reply
      Kay
      August 25, 2018 at 9:50 am

      Look on the Charlie Foundation website. Their diet is for kids who need to be in medical ketosis.

    • Reply
      Tracy Phillips
      November 22, 2018 at 7:01 pm

      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 ๐Ÿ˜‚ 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., ๐Ÿ˜†

  • Reply
    Cathy
    September 1, 2018 at 1:22 am

    Just made these rolls, they were delicious. Going to have them with a slow cooked roast beef and Keto gravy. Yumm

  • Reply
    Donna
    September 5, 2018 at 4:44 am

    Just tried them came out great. Looking forward now to trying them with variations like olives etc…

  • Reply
    Abigail
    September 30, 2018 at 8:20 am

    They look like yeast rolls. Do they taste similar or have that airy texture like yeast rolls?

    • mm
      Reply
      Sahil Makhija
      September 30, 2018 at 12:44 pm

      They taste like Keto bread ๐Ÿ™‚

  • Reply
    Tara
    October 14, 2018 at 5:49 pm

    Do these freeze well and if so for how long?

    • mm
      Reply
      Sahil Makhija
      October 15, 2018 at 4:10 am

      I haven’t frozen them myself but generally this would last a month or longer in the freezer.

  • Reply
    Charlene Wong
    October 20, 2018 at 2:25 pm

    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.

  • Reply
    Ana
    October 25, 2018 at 6:33 pm

    Made them today, awesome recipe!! Thanks a lot!!

  • Reply
    Reb
    November 2, 2018 at 9:54 pm

    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?

    • mm
      Reply
      Sahil Makhija
      November 3, 2018 at 3:07 am

      They do deflate a bit.

  • Reply
    Tracy Phillips
    November 22, 2018 at 12:17 pm

    Can I use a muffin pan?

  • Reply
    Tracy Phillips
    November 24, 2018 at 7:02 pm

    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 ๐Ÿ˜‚. 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 ๐Ÿ˜‚

  • Reply
    Tracy Phillips
    November 27, 2018 at 5:14 am

    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.

    • Reply
      Anagha
      November 30, 2018 at 6:33 am

      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… ๐Ÿ™

      I think by the time I’m done with keto, i’m going to come to hate eggs…. ๐Ÿ™

  • Reply
    LeeAnn
    December 4, 2018 at 8:58 pm

    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.

    • mm
      Reply
      Sahil Makhija
      December 5, 2018 at 2:30 am

      Thank you LeeAnn and thanks for sharing all your tips and tricks.

      • Reply
        LeeAnn
        December 7, 2018 at 12:02 am

        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.

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