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Low Carb Yeast Rolls Recipe – Cooking Keto With Kristie

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.

Link to our Amazon page:

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