Mini Rosemary Keto Rolls

Mini Rosemary Keto Rolls
Mini Rosemary Keto Rolls

I need to do more research on the guy that invented Fathead dough, so I can find him and plant a big fat one on him! I love it and use the concept for so many great dishes, but switched around some ingredient ratios until I was happy. Here, I made a batch of mini rosemary-flavoured ‘breadrolls’, yielding between 13 and 14 little rolls. The macros are calculated as one ‘serving’ being 2 mini keto rolls. You can use any appropriately-sized pan or baking tin, but I thought it would be attractive to bake, then serve (tear-and-share-style) straight from a cast-iron pan (mine was 20cm / 8-in diameter). Enjoy with just about anything and play around with different herbs – but I think I rocked these using rosemary..

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 1.9g
(3.8%); Fat 17g (76.3%); Protein 9.7g (19.9%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Mini Rosemary Keto Rolls
Delicious mini bread rolls with a lovely rosemary flavour. Perfect to tear-and-share with friends. One serving = 2 mini rolls and come in at only 1.9g carbs per serving.
Mini Rosemary Keto Rolls
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Bread, Side dishes
Cuisine General
Keyword fathead, high fat, keto, low carb
Prep Time 5 minutes
Cook Time 25 minutes
Servings
rolls
Ingredients
  • 100 g almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 TB baking powder
  • 1 large egg
  • 170 g mozzarella
  • 55 g full-fat cream cheese
  • 2 tsp finely chopped rosemary
Course Bread, Side dishes
Cuisine General
Keyword fathead, high fat, keto, low carb
Prep Time 5 minutes
Cook Time 25 minutes
Servings
rolls
Ingredients
  • 100 g almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 TB baking powder
  • 1 large egg
  • 170 g mozzarella
  • 55 g full-fat cream cheese
  • 2 tsp finely chopped rosemary
Mini Rosemary Keto Rolls
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C / 355°F.
  2. Combine the almond flour, salt, garlic powder and baking powder in a bowl. Whisk the egg well in a separate bowl.
  3. Finely chop the fresh mozzarella into small pieces. (We melt it anyway, but in this way you can ensure even melting.) IMPORTANT NOTE: I have also made this recipe using store-bought, ready-grated mozzarella. It works just the same (if not better). However, those usually include a small amount of potato starch, so using it will depend how strict you are on keto.
    Mini Rosemary Keto Rolls
  4. Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese.
    Mini Rosemary Keto Rolls
  5. At this time, this is what you should have ready:
    Mini Rosemary Keto Rolls
  6. Finely chop the rosemary sprigs until you can fill 2 teaspoons. Set aside.
    Mini Rosemary Keto Rolls
  7. Place the bowl of cheese in the microwave for 1 min 20 seconds, until the cheese completely melts. (IF USING fresh mozzarella, tip out any excess liquid which separates from the melted cheese after microwaving. Not doing so will result in your mixture being far too runny. You won't have this issue when using store-bought ready-grated mozzarella). Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture. It may seem like its not coming together - but it will.
    Mini Rosemary Keto Rolls
  8. Tip in the whisked egg and add the finely chopped rosemary.
    Mini Rosemary Keto Rolls
  9. Combine the mixture well using the wooden spoon until it comes together as a sticky dough. Again, use a 'chopping' motion with the wooden spoon - it will come together. Set aside to cool slightly.
  10. Use this time to line the base of a tin or pan with baking paper.
    Mini Rosemary Keto Rolls
  11. Using clean hands, form small balls with the dough and place inside the tin. Each ball should weigh approx. 30g / 1oz.
    Mini Rosemary Keto Rolls
  12. Allow a little space between each ball of dough.
    Mini Rosemary Keto Rolls
  13. Place in the oven for 20 minutes, rotating your pan after 10 minutes. Do this quickly so your oven doesn't lose heat with the door open.
  14. After 20 minutes, without opening the oven door, turn the oven off and allow the residual heat to cook the rolls for another 5 minutes. Slide the whole out onto a platter (with the baking paper keeping it all together), or simply serve inside the pan, as pictured.
  15. Pull-apart and enjoy!
  16. The full macro-breakdown (and allergens) can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded peeps, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, but please credit M&L by supplying the link of this recipe :) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
 

Macro Details per serving (2 mini rolls)
3.8%                Carbs
19.9%              Protein
76.3%              Fat

Nutritional Information per serving (2 mini rolls)
Calories                         198Kcal / 828kJ
Fat                                  17g
of which saturates       5.9g
Carbohydrates             1.9g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           0.9g
Fibre                               2.1g
Protein                           9.7g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Milk
Wheat (present in the baking powder)
 

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

 
See all the Fathead dough-inspired recipes on Mud and Love:

Mini Rosemary Keto Rolls
Mini Rosemary Keto Rolls
Fathead Smoked Sausage Rolls
Fathead Sausage Rolls
Fathead Calzone
Fathead Spinach & Ricotta Calzone
Fathead Ham and Gruyere Rolls
Ham & Gruyere Rolls (using Fathead Dough)
Fathead Pizza
Fathead Dough Pizza Base
Keto Cinnamon Rolls
Easter Cinnamon Rolls (Keto)
Load More

 

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Recipe
Mini Rosemary Keto Rolls
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Average Rating
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