These easy Seeded Keto Rolls are made whole grain style just without grains, gluten, or high carb ingredients! These or perfect as a side to your favorite low-carb meal!
This Seeded Keto Rolls recipe is sponsored by our friends at Bob’s Red Mill, thank you for supporting the brands that make CIK recipes EPIC!
If you’re a regular reader of Cast Iron Keto then I’m sure you’ve seen our famous Keto Rolls by now. With over 3 million views and tons of positive comments, this is the single recipe that put us on the map back in 2018. Since then, we’ve used those rolls to create sliders, biscuits and gravy, and of course just used as a go-to side dish. These Seeded Keto Rolls are a spin-off of that recipe and studded with a variety of seeds and other goodies that make them taste more like a whole grain bread.
Seeded bread was never a go-to for either of us but we’ve grown to love that chewy texture. For this recipe we’re using sunflower seeds, Bob’s Red Mill Hemp Seed Hearts, and their Organic Brown Flaxseed Meal as well. The result is an incredible flavor roll that not only is delicious but provides a nutritional punch as well.
The base of the rolls is obviously the same as the OG recipe, almond flour. We use Bob’s Red Mill Superfine Almond Flour exclusively in our baking as it’s light and doesn’t make Keto baked goods dense like some coarser ground varieties.
We start by making the rolls the same way as the classic ones, by melting together cheese, eggs, almond flour, and baking powder. Then, we stir in the seeds and bake! It’s really that easy. Let’s get to some common questions!
INGREDIENTS IN seeded KETO ROLLS:
This recipe only has a few simple ingredients but please, do not substitute any of them as this recipe will only work as written.
Cream Cheese –We use full-fat block-style cream cheese. Do not use a “spreadable” style cream cheese.
Mozzarella Cheese – We use a low-moisture part-skim mozzarella. If you use a regular mozzarella this dough will be too wet and the rolls won’t keep their shape.
Almond Flour – We use superfine almond flour. Bob’s Red Mill is our go-to almond flour.
Baking Powder – ONLY use aluminum-free baking powder. See below in the questions and answers as to why.
Eggs – Use large eggs, we like organic pasture-raised eggs!
HOW-TO MAKE seeded KETO ROLLS:
Preheat the oven to 400° F
Start by melting your mozzarella and cream cheese in a microwave-safe bowl in 30-second increments until it is completely melted and combined
Mix the almond flour, baking powder, and eggs into the cheese until well combined. Stir in the seeds
Transfer the mixture to the refrigerator to chill for 10-20 minutes
Roll out the dough into 12 or 24 balls – this just depends on if you want large or small rolls
Transfer the rolls back to the refrigerator for another 10-20 minutes to allow them to set up
Grease the skillet with butter, arrange the rolls in the skillet
Bake the rolls for 20-25 minutes, allow to cool for 15 minutes before removing from the pan
FREQUENTLY ASKED QUESTIONS ABOUT THIS KETO DINNER ROLL RECIPE:
Q: CAN I USE COCONUT FLOUR INSTEAD OF ALMOND FLOUR IN THese seeded keto rolls?
A: No, coconut flour requires more moisture than almond flour and will not work as a 1:1 replacement in this recipe.
Q: THAT’S A LOT OF BAKING POWDER/MY ROLLS TASTE BITTER WHAT DID I DO WRONG?
A: Yes it is a lot of baking powder, but we are making bread…out of cheese. If your finished rolls have a bitter taste, it is most likely due to using a low-quality baking powder, opt for aluminum-free and it won’t be an issue.
Q: IS THE DOUGH SUPPOSED TO BE THIS GOOEY/STICKY?
A: I wish it were easier to work with, but if you chill it both before and after rolling it into balls you’ll have no problem.
To make the process of rolling out the keto bread rolls easier here are a few tips:
Use a food processor or stand mixer to mix – we typically just use a wooden spoon but this works even better!
CHILL, seriously, depending on the temperature of your ingredients/home chilling the dough for a bit does wonders. If it’s summer and humid where you are, expect to chill for triple the amount of time listed.
Make sure your eggs are at room temperature – this will help the dough not to seize up when adding in the eggs.
spray your hands with olive oil when rolling out the dough balls – this will help them not to stick
place them on a sheet of parchment paper or directly into the skillet after rolling – no sticking to plates or cutting boards this way
Q: MINE DIDN’T RISE LIKE YOURS AND/OR ALL MELTED TOGETHER INTO A LOAF, WHAT HAPPENED?
A: Did you use the right ingredients? If you used whole milk mozzarella this could happen, only use low-moisture part-skim mozzarella! If all of your ingredients are correct try chilling them double the amount of time to help the rolls keep their shape – see the note above about temperatures and humidity.
Q: DO I HAVE TO USE A CAST IRON SKILLET?
A: No, you don’t! You can use a cake pan or any glass or ceramic baking dish. Just be sure to grease it well or even line it with parchment for easy removal. Do not use a baking sheet as the rolls will spread out too much.
Q: WHAT IS THE NUTRITIONAL INFORMATION FOR THESE seeded keto ROLLS?
A: As always, you can find all of the nutritional information for all of our recipes at the bottom of the recipe card. And yes, the nutritional info includes the baking powder.
If you give these a try, and you’ve also tried to the original recipe, we’d love to hear which one you prefer! Just drop a comment below.
Seeded Keto Rolls
- 8 ounces block-style cream cheese not spreadable – no additives
- 3 cups shredded mozzarella cheese low moisture – part-skim – no additives, preservatives, etc
- 4 large eggs at room temperature
- 4 tablespoons aluminum-free baking powder
- 1 ⅓ cups Bob’s Red Mill Superfine Almond Flour
- ⅓ cup Bob’s Red Mill Flaxseed Meal
- ¼ cup Bob’s Red Mill Hulled Hemp Hearts
- 2 tablespoons sunflower seeds
- 1 tablespoon unsalted butter
Preheat the oven to 400° F
In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. Alternatively, melt the cream cheese and mozzarella together in a microwave-safe bowl in 30-second increments until smooth.
Add the melted cheeses to a large bowl along with the baking powder, almond flour, flax meal, hemp seeds, and eggs. Mix until smooth and refrigerate for 10-20 minutes.
Roll into 24 balls and chill in the refrigerator for at least another 10 minutes. *see post above for handy tricks
Grease a 10.5″ cast iron skillet with the butter.
Place the dough balls into the skillet touching on each side. Transfer to the oven and bake for 20-25 minutes until fluffy, golden brown, and cooked through.