Keto Dinner Rolls

Happy Saturday! My family and I are Jewish, and on Friday nights we try to get together with my parents for a Shabbas (our sabbath/day of rest/etc.) dinner. Pre-keto I’d usually make a challah from scratch. Challah is a sweet, Jewish egg bread that’s traditionally used for most Jewish meals, especially Shabbas, seders, etc. It’s pretty much the only bread that I know how to make, but it always turned out fabulous. Here’s the recipe I always used, though I’d experiment around with different kinds of honey. I found a Turkish honey from Trader Joes gave the best flavor!

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Side note: If anyone out there has a decent low-carb recipe for challah PLEASE TELL ME!! I can’t seem to find a decent-looking one anywhere. Also:ย Sliceย up some challah, let it sit overnight, then use it to make the best french toast ever the next morning.

So, now that challah currently isn’t a viable option, I at least wanted to try to make some kind of roll. I know there are quite a few keto-bread recipes out there, but I hadn’t yet delved into that. This was my first one, and it turned out great!

Carb discrepancy note:ย Before we get started, I just wanted to say that the recipe I followed says each roll should have ~2.2 net carbs in them. Pay attention to your almond flour! I use Bob’s Red Mill, but apparently they’ve redone their recipe a few times. The one used in her recipe had 3g net carbs per 1/4 cup (4TBSP). The flour I have (still Bob’s Red Mill!) has 4g net carbs per 1/8 cup (2TBSP). Therefore, because my flour is different, each roll has ~5.5 carbs in it. It was also increased because I didn’t have whey protein isolate, so I substituted with an additional 1/4 cup of almond flour.

Regardless, these rolls are incredibly quick to whip up, and taste SO GOOD. They’re delicious and filling and have more a biscuit-like texture inside, but again I think part of it is because of my extra almond flour. This was my first foray into some type of keto-bread, but it definitely won’t be my last! This recipe also scales 1:1, so if you want to make 16, rather than 8 (as I did), just double everything.

Ingredients:

  • 1 1/2 cup shredded part skim mozzarella cheese
  • 2 ounces cream cheese, cubed
  • 1 large egg
  • 1 1/4 cup almond flour
  • 2 TBSP plain whey protein isolate (or coconut flour, or oat fiber, or 1/4 cup additional almond flour)
  • 1/2 tsp baking soda
  • pinch of salt
  • granulated onion/onion powder (optional garnish, but makes them even better)

Directions:

  1. Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended. I tried to see if I could just use a spoon or a whisk to incorporate and save myself the hassle of cleaning my food processor, but nope. Definitely easier and quicker to just throw it all in there.

  2. Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).

  3. Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It’s going to be sticky, but that’s normal and fine. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (~10 minutes worked great for me)

    20180216_160026
    Molded and ready for the freezer
  4. Preheat the oven to 400F and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat.

  5. When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough might stick a little to the knife and that’s okay.

    20180216_161519
    cut and ready for rolling
  6. Lightly oil your hands and roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle the tops with the onion if you want (make sure to press it into the top slightly so that it adheres well), or just leave plain. Or put anything else on top you might like.

    20180216_162011
    L: plain R: with granulated onion on top
  7. Bake for approximately 12-14 minutes. ย The dough will brown and may split. Enjoy!

Store the rest in the refrigerator (or freezer) and gently reheat before eating.

These are so quick and so tasty it’s hard not to just eat 6 of them in one go!

Nutritional Information: (makes 8)

  • calories: 199
  • net carb: 5.5g (or 2.2 depending on which almond flour you have – check!)
  • fat: 13.9g
  • protein: 12.5g

20180216_170245

20180216_170334
So fluffy!

 

20180216_170533.jpg
Special cameo by my doggos, as they patiently wait to split one of the rolls ๐Ÿ™‚ (Colt is in the back, River is front left, and Kora is the husky)

Keto Dinner Rolls

  • Servings: 8
  • Difficulty: easy
  • Print

These low carb dinner rolls are the perfect way to have some bread with your meal!

Ingredients

  • 1 1/2 cup shredded part skim mozzarella cheese
  • 2 ounces cream cheese, cubed
  • 1 large egg
  • 1 1/4 cup almond flour
  • 2 TBSP plain whey protein isolate (or coconut flour, or oat fiber, or 1/4 cup additional almond flour)
  • 1/2 tsp baking soda
  • pinch of salt
  • granulated onion/onion powder (optional, but makes them even better)

Directions

  1. Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended. I tried to see if I could just use a spoon or a whisk to incorporate and save myself the hassle of cleaning my food processor, but nope. Definitely easier and quicker to just throw it all in there.

  2. Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).

  3. Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It’s going to be sticky, but that’s normal and fine. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (~10 minutes worked great for me)

  4. Preheat the oven to 400F and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat.

  5. When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough might stick a little to the knife and that’s okay.

  6. Lightly oil your hands and roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle the tops with the onion if you want (make sure to press it into the top slightly so that it adheres well), or just leave plain. Or put anything else on top you might like.

  7. Bake for approximately 12-14 minutes. ย The dough will brown and may split. Enjoy!

Store the rest in the refrigerator (or freezer) and gently reheat before eating.

These are so quick and so tasty it’s hard not to just eat 6 of them in one go!

Nutritional Information: (makes 8)

  • calories: 199
  • net carb: 5.5g (or 2.2g depending on which flour you have. Check!)
  • fat: 13.9g
  • protein: 12.5gย 
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3 Comments Add yours

  1. Anne Fox says:

    They are absolutely delicious and it is difficult to eat just one! I wish the calorie count was less because it is not a lot of bread for so many calories.

    Like

    1. Yeah unfortunately the cheese really bulks it up. I’ll work on a less caloric roll ๐Ÿ™‚

      Like

  2. Jennifer Moats says:

    Can you make challah from this dinner roll recipe?

    Like

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