Amazingly Easy Keto Cheesy Garlic Rolls

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I need to admit this: as much as I LOVE the Keto way of eating, I do miss my sandwiches. I mean, I’m a Jersey Girl through and through. I love my crusty hoagie rolls, I can smother a chewy roll in butter faster than you can say “Hot Damn!,” and a pork roll and egg sandwich just isn’t the same without a bagel. When I started Keto earlier this year, I did it with gusto; I was ALL IN and was ready to see those pounds melt away. Bread smead, I would do just fine without that carbolicious chew. Um. Fast forward a few months, though, and I really just want a sandwich. Is that too much to ask?

NO!!! Since I’ve discovered the world of Keto bread, it is NOT too much to ask. Last night, I threw some sliced roast beef in the Instant Pot with some beef broth, garlic, and dehydrated onions. I set it to the “slow cook” setting and let all the flavors mingle for a few hours. I was totally planning on just letting the boys eat it as a sandwich and I would just eat the meat and top with some cheese. But, as I thought about those sandwiches, I wanted one for myself more and more.

Enter: Keto Cheesy Garlic Rolls. Seriously, this recipe was sent from heaven in an effort to help keep me sane and happy. They’re super easy to make, amazingly delicious, and they totally remind me of a certain restaurant’s famous cheesy biscuits. (That’s code for: you need to make these ASAP!)

Now, this recipe made me 11 rolls that spread out to about 3″ in diameter; a great size for sandwiches or as an accompaniment to a hearty meal. To make my Roast Beef Sandwich, I made the rolls and let them cool. Then, I sliced one in half, lengthwise, and put it back in the oven, with the insides facing up to let it brown a little bit. I put some roast beef on a piece of parchment paper, on the same cookie sheet as the roll, with a slice of American Cheese on top (don’t judge me for my love of American Cheese). A few minutes later, the roll was perfectly browned and the cheese was becoming one with the roast beef in the form of the most perfect ooey gooey-ness. Put the roast beef and cheese on the roll for a satisfying sandwich.

Now, that sandwich is just a suggestion. You totally don’t have to do that because, honestly, these rolls are great for making breakfast sandwiches (throw some eggs, cheese, and bacon inside), served warm with some butter, or just eaten on the go. Keep them in the refrigerator, in a baggie or container, and they’ll keep for about a week. Honestly, though, you’ll probably eat all of them before that! If you’d like to warm them up, wrap the rolls up in a slightly damp paper towel and throw in the microwave for about 10 seconds. Not warm enough? Do 5 seconds more.

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Cheesy Garlic Keto Rolls

Author Caffeine & Fist Bumps, Elizabeth Dukart

Ingredients

  • 3 cups shredded mozzarella cheese
  • 8 oz block cream cheese full-fat
  • 4 large eggs room temperature
  • 4 tbsp aluminum-free baking powder
  • 1 tbsp garlic powder
  • 1 tbsp dried parsley
  • 1 1/3 cup almond flour

Instructions

  1. Line a cookie sheet with parchment paper and set your oven to 350 F.

  2. Put shredded mozzarella cheese and cream cheese in a large, microwave safe glass bowl and microwave for 1 minute.

  3. Take out and, with a flexible spatula/scraper, mix the two ingredients together the best you can.

  4. If not completely melted, put the bowl with the cheeses back into the microwave for another minute.

  5. Take out and mix the best you can. If the cheeses have not completely melted, continue to microwave, at 30 second increments, until they have both melted and can be mixed together into a thick and gooey cheese mixture.

  6. Add the 4 eggs, one at a time, and mix together until completely combined.

  7. Add the dry ingredients, one at a time and mix until combined and smooth. The baking powder will make the wet ingredients rise, so, when that happens, don't worry!

  8. Let the dough sit for about 10 minutes.

  9. Scoop out dough and do your best to drop it, in something of a dome shape,on the parchment paper lined cookie sheet. The dough WILL be sticky. Leave about 2 inches between dough to allow the rolls to spread while baking.

  10. Once all the dough is scooped out, bake for about 20 minutes in the oven. (Remider: I'm more of a "look and see" baker/cook, so keep an eye on your oven while they're baking. Times will vary based on a number of factors.

  11. When the rolls are golden brown on top, they are done! Remove from the oven and let rolls cool on a wire rack.

  12. Store in the refrigerator, for about a week, in a gallon-sized plastic baggie or container.

Recipe Notes

Feel free to change up the seasonings to your liking! These rolls could be taken from savory to sweet by switching out garlic for cinnamon and omitting the parsley. (I haven't tried that yet, but it sounds good in my head!!)

 

Have a question? Ask in the comments! Let me know when you make this recipe and what you think of it! I’d love to hear how you switch up the seasonings!

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