Keto Cream Cheese and Aged Cheddar Bread Rolls

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  • prep time

    prep time

    40 min

  • cook time

    cook time

    28 min

  • ready time

    ready time

    1 h 8 min

Keto Cream Cheese and Aged Cheddar Bread Rolls

27 ratings

When you have a few carbs to spare and still need to add some fat to your Keto meal, a classic bread roll makes a good side dish! Using a Fathead Dough recipe, these bread rolls perfectly round out Keto recipes. Cream cheese mixed right into the dough adds a slightly creamy flavor and gives the rolls some of their pillowy texture. Freshly shredded aged cheddar is the star of the show, mixed throughout the rolls. A little extra cheese on top adds a crispy top texture too. Choose a favorite aged cheddar cheese from your grocery store - the flavor will really stand out! If you don’t want to use cheddar cheese, any mild, white cheese makes a great substitute.

Egg Wash, Water Wash, and Cream Wash

Similar to why you would brush a glaze on a roast in your oven, you can use different washes on your baking, especially bread. Brushing a wash over the top of a raw bread before placing it in the oven adds texture, colorization, and shine to the crust. Whisking a raw egg and brushing it over bread adds a thickened crust to the top of bread and creates a shiny appearance. Brushing water over bread helps colorization and browning without adding more fat or too much moisture. Other baked goods may have a light layer of cream or melted butter brushed on top for a dense, moist product. Try out different washes next time you make Keto bread rolls to see what you like best.

What To Do With This Recipe

Don’t think this is just any boring recipe! Use this Keto bread rolls recipe as a base for variations or even snacks. Add fresh herbs or other cheeses to the dough before baking. You could also make one of Carb Manager’s Compound Butter recipes to spread across the rolls. As a snack, slice each baked roll in half. Then, fill with deli meats, cheese slices, marinated veggies, or grilled meats. You can make endless combinations of little finger sandwiches with this Keto recipe.

  • Net Carbs

    3.1 g

  • Fiber

    1.5 g

  • Total Carbs

    4.6 g

  • Protein

    14.4 g

  • Fats

    23.7 g

283 cals

Keto Cream Cheese and Aged Cheddar Bread Rolls

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    ½ cup

  • Baking Powder

    Baking Powder

    ¼ teaspoon

  • Cheddar Cheese

    Cheddar Cheese

    ½ cup, shredded

  • Raw Egg

    Raw Egg

    1 large

  • Cream Cheese

    Cream Cheese

    1 ounce

  • Mozzarella Cheese

    Mozzarella Cheese

    ½ cup, shredded

  • Cheddar Cheese

    Cheddar Cheese

    ½ cup, shredded

Recipe Steps

steps 3

1 h 8 min

  • Step 1

    Make the dough for the rolls at least 30 minutes before you want to bake. In a large mixing bowl, combine the almond flour, baking powder, and aged cheddar. Whisk together an egg in a separate bowl and pour HALF the egg into the flour. Set the remaining egg aside in your refrigerator for later. Meanwhile, in a small pot on the stove, melt the cream cheese and mozzarella together.
    Step 1
  • Step 2

    Use a spatula to fold the melted cheese into the flour mixture. Fold over a knead in the bowl until you have a streak-free dough. Wrap and refrigerate the dough for just 30 minutes. After 30 minutes, preheat the oven to 350 degrees. Line a sheet tray with parchment paper. Divide the dough into 4 equal portions and roll into balls on the tray.
    Step 2
  • Step 3

    Use the remaining whisked egg from earlier as an egg wash. Gently brush it over the top of the bread rolls and arrange ½ teaspoon of shredded cheese on top of each one. Bake the rolls for 25 minutes and enjoy hot.
    Step 3

Comments 25

  • BritterzDreaming

    BritterzDreaming 7 months ago

    I added a bunch of fresh herbs: green onion, thyme, sage & rosemary. I used a white cheddar instead of yellow. I added 1/2 Tablespoon Psyllium husk powder for more fiber, & a shredded parm mix on top. Also its was 3 teaspoons of topper not a 1/2 c. Like the recipe calls for.

    • Iduna

      Iduna 7 months ago

      You may need to adjust your Macros here. There are two entries in the ingredient list for half a cup of cheddar cheese. I'm assuming half a cup goes in at step one of preparation. And at the last step the recipe calls for sprinkling half a teaspoon of cheddar on each roll. That definitely does not amount to an additional half a cup when there are only four rolls to the recipe. I'm assuming this is an error in the recipe so you may want to edit the recipe for more accurate macros.

      • FabulousMacadamia415799

        FabulousMacadamia415799 8 months ago

        This is an easy recipe and you can be creative with it. I added Ranch seasoning and garlic powder to the cheese when I melted it. As well as adding it to some melted butter, to dip the roll in once baked. Delicious!!

        • LizPepper

          LizPepper a year ago

          This was pretty good. I'll make them again!

          • Mbeagle

            Mbeagle 2 years ago

            I make these but put all the ingredients in the bowl I don't cool them just put them straight in the oven delicious

            • MirthfulAvocado835059

              MirthfulAvocado835059 a year ago

              Does it taste like almond flour?

          • Oliviasavila

            Oliviasavila 2 years ago

            Very tasty and easy to make , I didn’t leave it in the fridge for 30 min, instead I left in the freezer for 5 min and worked . It’s so good that I just want to eat it all 😂

            • Sarah Lou Cat Lady

              Sarah Lou Cat Lady 2 years ago

              Loved these. So tasty! Is there any reason that it says put the dough in the fridge for JUST 30 mins? Would it be OK to leave in fridge for longer, say overnight?

              • Chrszal

                Chrszal 2 years ago

                In the oven! Can’t wait!

                • RebelRose1957

                  RebelRose1957 2 years ago

                  They're in the oven as we speak! I'll let you know what I think when their done...

                  • dj9kauffmanc851

                    dj9kauffmanc851 2 years ago

                    SO yummy! I cut them in half and used as a delicious crust for mini pizzas. Excellent with soups.

                    • Birdeemae24

                      Birdeemae24 2 years ago

                      Delicious ! I doubled the batch but only had mozzarella cheese. My carb loving husband loved them.

                      • KetoApprenticeYear1

                        KetoApprenticeYear1 2 years ago

                        I’ve made these twice now. Freeze perfectly. This time I’ve added Philadelphia herbs & chives cream cheese for a change. Love these cheese rolls with a bowl of soup, or with butter and smoked salmon for lunch.

                        • Angiebhanson

                          Angiebhanson 3 years ago

                          It’s really yummy, the cream cheese and mozzarella adds the moisture. I’ve totally give up regular wheat bread, so this was like heaven for me!

                          • RebeckaBuckwellScott

                            RebeckaBuckwellScott 3 years ago

                            I have so got to try this recipe, they look yummy, thanks for sharing :)

                            • Julie

                              Julie 3 years ago

                              So good!

                              • LailaVision

                                LailaVision 3 years ago

                                The mixture of cheeses made it taste better than the bread recipes with mozzarella only.

                                • PropitiousCauliflower369044

                                  PropitiousCauliflower369044 3 years ago

                                  These taste absolutely deviant. SO SO GOOD! Will definitely make these again. Whole family loved them!

                                  • RousingRadish702905

                                    RousingRadish702905 3 years ago

                                    Excellent! I’ll try them with chives next time but the recipe is perfect as written. I made a portion size for 6 because they are on the smaller side.

                                    • white2833

                                      white2833 4 years ago

                                      Made these this morning in our Instant Pot Vortex Plus airfryer. They were excellent! Only suggestion if using an airfryer similar to mine is to reduce cooking time slightly as they were pretty crispy. Maybe 22-23 minutes. And we used havarti cheese instead of mozza. Yum!

                                      • NomNomKeto

                                        NomNomKeto 3 years ago

                                        Did you try this in your ninja?

                                      • Sweetelf1974

                                        Sweetelf1974 3 years ago

                                        I have a ninja wonder if the airfrying time would be same 9r similar to yours

                                    • Nilo

                                      Nilo 4 years ago

                                      I love it! So tasty!❤️❤️❤️

                                      • Vanessa

                                        Vanessa 4 years ago

                                        very tasty. But not very big.

                                        • Sue

                                          Sue 3 years ago

                                          I have made these as buns. One batch can make 24 buns or more depending on how big you want them.... just remember to space them out on the baking sheet. And change the quantity to 24 to get the proper amount of ingredients. Why this recipe can't be modified is beyond me!!! In the previous version before the MANDATORY upgrade recipes servings could be changed and saved.