Keto Herb & Cheddar Dinner Rolls – From My Kitchen to Yours

I know bread’s the thing most folks miss when they go low-carb. It’s soft, warm, smells like home, and goes with just about anything. And dinner rolls? They’re comfort wrapped in a golden crust. So I spent way too many evenings tweaking this recipe until I got it just right, rolls that don’t just pass for the real thing but taste like they are the real thing.

These Keto Herb & Cheddar Dinner Rolls are packed with flavor, no fluff or filler, and don’t fall apart or taste like sadness. They’re cheesy, herby, and soft in the middle with just enough crust on the outside to make your butter melt slow.

Let’s make some magic. And hey, don’t worry if you’re not a pro in the kitchen. I’ll walk you through every single step.

What You’ll Need For Bread Rolls

Dry Ingredients:

• 1 ½ cups almond flour (not almond meal — big difference)
• 1 tbsp baking powder (not baking soda, don’t mix those up)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried parsley
• ¼ tsp salt

Wet & Mix-In:

• 1 ¾ cups shredded sharp cheddar cheese
• 2 oz cream cheese (softened, makes everything stick together)
• 2 large eggs
• 1 cup mozzarella cheese (helps with stretch and texture)

Kitchen Gear

• Mixing bowls (at least two)
• Rubber spatula or wooden spoon
• Baking sheet
• Parchment paper (or silicone mat if you’re fancy)
• Microwave-safe bowl
• Measuring cups and spoons
• Your hands (yes, you’ll be using them — it’s worth it)

Step-by-Step: Let’s Bake Some Keto Herb & Cheddar Dinner Rolls

• Preheat your oven.
  Set it to 375°F (190°C). You want it fully hot before the rolls go in. Don’t skip this — a cold oven ruins the texture.
• Mix the dry stuff.
  In a medium bowl, toss in your almond flour, baking powder, garlic powder, onion powder, thyme, parsley, and salt. Stir it with a fork or whisk until everything looks evenly mixed. You don’t want clumps of herbs in just one bite.
• Melt the cheeses.
  In a microwave-safe bowl, combine the shredded mozzarella and the cream cheese. Microwave it for about 1 minute, stir, then another 30 seconds. Keep going until it’s fully melted and mixed. It’ll look like a cheesy blob. That’s good.
• Add in the eggs.
  Crack in your eggs and stir fast so the hot cheese doesn’t scramble them. This part can get messy and sticky — just keep mixing until it starts coming together. It won’t look perfect. That’s normal.
• Add in your dry mix and cheddar.
  Now dump in your almond flour mix and the shredded cheddar. Use your hands if you need to. The dough will be warm, sticky, and thick, kind of like playdough that got into a fight with a grilled cheese sandwich. If it’s sticking too much, rub a little oil on your hands.
• Shape the rolls.
  Line your baking sheet with parchment. Now take chunks of the dough and roll them into balls about the size of a golf ball. You should get around 10 to 12 rolls, depending on how generous you are.
• Bake.
  Pop them in the oven for 15 to 20 minutes. They should get golden brown on top and smell like cheddar and herbs had a baby. If they’re getting too brown too fast, lightly cover them with foil and keep baking.
• Cool slightly. Then eat.
  Let them sit for 5 to 10 minutes before you dig in. They firm up a bit as they cool and trust me, the flavor deepens too.

Kitchen Notes (Don’t Skip These)

Why almond flour?
It’s low in carbs and has a mild flavor. Just make sure it’s blanched and finely ground. If it’s coarse or labeled “almond meal,” your rolls will turn out grainy and heavy.

Can I use other cheeses?
Absolutely. Pepper jack for spice, smoked gouda for that backyard BBQ feel, go wild. But make sure at least one of the cheeses is stretchy (like mozzarella) to hold everything together.

Fresh herbs?
If you’ve got fresh herbs on hand, even better. Just triple the amount compared to dried.

What if my dough is too sticky?
That’s normal. Cheese dough isn’t like bread dough. It doesn’t need to be kneaded to death. Oil your hands or chill it for 10 minutes before rolling.

How to Store Them

Wrap leftovers in foil or stick them in an airtight container in the fridge. They keep well for about 4 days. Reheat them in the oven at 300°F for 5-7 minutes or pop them in the air fryer to bring back that just-baked crisp.

You can also freeze them. Once baked, cool them fully, then freeze. Reheat straight from frozen for about 10 minutes at 350°F does the trick.

What To Eat Them With

These rolls go with everything. Really. They’re like the friend who gets along with everyone at the party.

• Soup or chili: Especially beef stew or creamy tomato.
• Roast chicken: Tear one open and mop up the pan juices.
• Eggs and bacon: Morning carbs without the crash.
• Snacks: Slice ‘em and use like mini sliders.

Or just eat them straight from the tray while standing in your kitchen in your socks. No judgment.

My First Time Making These

The first time I made these rolls, I had cheddar on my elbows and flour in my hair. I didn’t expect much since keto bread can be weird. But then I pulled them out of the oven and tore one open. Steam rose. Cheese stretched. The herbs hit my nose first, then the warm, savory breadiness kicked in. I slapped butter on it so fast I burned my fingertips a little. Totally worth it.

And when my neighbor came over that night and tried one, she didn’t even ask if they were low-carb. She just took another and asked for the recipe.

Conclusion (Okay, I Lied, These Matter Too)

This recipe’s meant to feel like home. It’s not fussy, not perfect, but it works. And every time you make it, you’ll get a little faster, a little better at feeling the dough, knowing when to pull them out of the oven, and pairing them with your favorite meals.

If you’re new to keto or just miss warm, cheesy bread, this one’s for you. Not because it’s a substitute, but because it actually tastes good, full stop.

Let me know how yours turn out. And if you mess up a batch? It’s just food. You learned something, and you’ll nail it next time. Promise.

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