Sometimes, well a lot of times when following any low carb diet, we tend to miss some of the carby foods we used to know so well. I am a big fan of sandwiches, in any form really. Grilled cheese, burgers, lunch meat subs, even bagels and toast are among my favorites. Well, thanks to alternative flours and baking ingredients, we don’t have to go without those delicious options!
This recipe is not my own, but rather another fabulous low-carb colleague’s. I am simply reposting it for the most part. Here is a link to her page so you can check out her stuff. These rolls are deliciously dense as coconut flour is a very dry flour to work with. They are made in the style of the very popular “fathead dough”. Normally, fathead dough is made with almond flour, but these rolls provide a nice alternative for people who have nut allergies or who are just looking for a twist on the original. The photo of the finished rolls is my own and I made a few changes to the original recipe.
Keto coconut flour rolls
- 4 cups (408g) shredded mozzarella
- 4 ounces cream cheese, cubed
- 1 cup (119g) coconut flour
- 1 tbsp baking powder (for flatter sandwich-bread type rolls, use only 1 tsp)
- 1/2 tsp dried basil
- 1/2 tsp dried parsley (grind it up in your palm so it’s a finer texture)
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 4 eggs, beaten
- Preheat oven to 425 degrees
- Spray a baking sheet with olive oil cooking spray
- In a medium bowl, whisk flour, baking powder, and dried seasonings together
- Add the eggs to the flour mixture and stir well
- In a microwavable bowl add the mozzarella and cream cheeses and microwave for 2 minutes
- Stir the cheeses together until well combined, make sure it is smooth
- Add the flour mixture to the cheese mixture and knead until they are fully incorporated
- Wet your hands a bit and separate the dough into 8 rolls
- Shape them as you like, I personally form them into a fluffy hockey puck shape. Don’t worry about cracks in the dough, they add texture. They can be flat like sandwich bread or totally round like dinner rolls.
- Put them on the baking sheet and bake for around 15 minutes. If they are thicker, they might need a few extra minutes. They are done when they are firm and a little brown on the bottom.
That’s it, pretty simple really. They are great right out of the oven. I cut them in half and toast them with a little butter. Store them in the refrigerator, they also freeze well. Enjoy!
Serving size is 1 roll
Carbs 6.5g (4g net)
Have you made them? I’d love to hear your feedback when you do! Thanks ❤