Thanks to the hard work and creativity of low carb home cooks and bloggers, we have several low carb roll recipes available to us. Special thanks to my friend Docia for always testing out new recipes and letting me know how they turned out. She said she added a little baking powder to this recipe and the top picture is of her pizza crust that she made!

We can thank the versatile fathead dough recipe and CookysCreations original recipe for our new bread friend and Low Carb Maven. Yes those are pigs in a blanket!

[NOTE:] These are not exactly the same texture as real bread rolls, but are the closest I’ve had in years. The protein powder helps provide a really nice bread-like texture. If you don’t have protein powder or don’t like it, try subbing coconut flour or oat fiber (NOT oat flour). Oat fiber is not certified gluten-free so it’s not for celiacs. (UPDATE: A reader let me know that the Trim Healthy Mama brand of oat fiber is certified gluten-free)


  • 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 c. more almond flour
  • 1/2 tsp baking soda*


  1. Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds). Add lightly beaten egg and mix till a sticky ball forms.

  2. Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready.

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

  4. When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough will stick like crazy to the knife. It’s’ okay.

  5. 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 with sesame seeds, poppy seeds, or dehydrated onion, pressing gently into the dough to adhere.

Bake for approximately 13-15 minutes.  The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.

For Pizza Crust: a little goes a long way and it does rise a little so following the above directions oil your hands and lightly smash the dough in to the shape you desire. I baked mine till it was lightly brown on top and firm -not sticky to the touch, then added my ingredients. I like my pizza crispy so I cooked the crust first.









Baking powder is not needed in this recipe as

the acid in the cream cheese reacts with the baking soda, activating it.  But if you like really fluffy you can add some baking powder into the eggs right after mixing them together. It reacts immediately.

Another great idea from Docia’s Kitchen for this recipe! Cinnamon rolls! Roll the dough out into a 12″ or so square, then spread on some butter, Sukrin brown sugar, cinnamon and some craisins!  Sweetened the dough just a bit -maybe a quarter (or even 1/8th) a cup of erythritol.

3 thoughts

  1. Another great idea for this recipe! My Friend Docia made cinnamon rolls! rolled the dough out into a 12″ or so square, then spread on some butter, Sukrin brown sugar, cinnamon and some craisins! Should have sweetened the dough just a bit -maybe a quarter (or even 1/8th) a cup of erythritol. But all in all these turned out really good.

  2. You can add a little xanthan gum with the dry ingredients to improve the texture, about a teaspoon should work.

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