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..
Combine the almond flour, salt, garlic powder and baking powder in a bowl. Whisk the egg well in a separate bowl.
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.
Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese.
At this time, this is what you should have ready:
Finely chop the rosemary sprigs until you can fill 2 teaspoons. Set aside.
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.
Tip in the whisked egg and add the finely chopped rosemary.
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.
Use this time to line the base of a tin or pan with baking paper.
Using clean hands, form small balls with the dough and place inside the tin. Each ball should weigh approx. 30g / 1oz.
Allow a little space between each ball of dough.
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.
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.
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Macro Details per serving (2 mini rolls)
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
*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.
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.