CHEESY KETO GARLIC BREAD ROLLS

Introduction

Let’s be honest—giving up bread is one of the hardest parts of starting keto. But that’s where these Cheesy Keto Garlic Bread Rolls come in and totally save the day. They’re warm, soft, super garlicky, and loaded with melty cheese—basically everything you miss about traditional garlic bread but without the carbs. And the best part? You don’t have to be a pro baker to pull these off. They come together easily with just a few pantry staples and are perfect as a side, appetizer, or even a snack all on their own.

Whether you’re having pasta night with zoodles, grilling up a juicy steak, or just want something buttery and satisfying, these rolls are it. Keto comfort food doesn’t get better than this.

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Why You’ll Love This Recipe

These garlic bread rolls are a total win for keto. First of all, they taste amazing—soft and fluffy on the inside, golden and cheesy on the outside, and packed with garlicky, herby flavor in every bite. But beyond flavor, they’re low in carbs, grain-free, and made with real, simple ingredients.

They’re also quick to make, which makes them perfect for weeknights or those moments when you just need a warm bread fix. And unlike a lot of keto breads that come out dry or eggy, these rolls are rich, buttery, and satisfying. Plus, they’re versatile—you can add herbs, switch up the cheese, or even use them to make mini sandwiches.

My Personal Experience

The first time I made these, I was honestly just experimenting with a fathead dough twist. I missed garlic bread so much, and I had a bowl of zoodles waiting for something to dip into. I wasn’t expecting anything mind-blowing—but the moment I took a bite, I was hooked. The dough came out soft and chewy with that irresistible mix of garlic, cheese, and herbs. I remember standing by the oven, popping a roll into my mouth before they even had a chance to cool.

These rolls are now a regular part of my keto rotation, especially when I have guests over. Everyone loves them—even the non-keto eaters.

Required Equipment

Mixing Bowl

You’ll need a good-size mixing bowl to combine the dough ingredients. I like using a heavy ceramic one because it holds the heat when melting the cheese, and it’s sturdy enough for mixing fathead dough.

Microwave or Small Saucepan

To melt the cheese and cream cheese together, a microwave is super convenient, but if you don’t use one, a small nonstick saucepan works great too.

Wooden Spoon or Silicone Spatula

Fathead dough can be sticky and thick, so using a sturdy spoon or spatula helps mix everything evenly without a mess.

Parchment Paper

These rolls love to stick, so parchment paper is essential for lining your baking sheet. It also helps with easy cleanup and even browning.

Baking Sheet

A standard baking sheet works just fine. If you have a darker sheet, it helps get a crispier bottom.

Ingredients & Substitutions

• Shredded Mozzarella Cheese (1 ½ cups): The base of the dough. It gives structure and that gooey, chewy texture. Sub with part-skim if you prefer a lighter roll, or use a blend like mozzarella-provolone for extra flavor.
• Cream Cheese (2 tbsp): Helps soften the dough and adds richness. Full-fat works best here for consistency.
• Almond Flour (¾ cup): Keeps the rolls low-carb and gives structure. You can use fine almond flour for a smooth dough. If you’re nut-free, sub with ⅓ cup coconut flour, but add an extra egg.
• Egg (1 large): Binds the dough and adds fluffiness. Room temperature works best to keep the dough from seizing.
• Baking Powder (1 tsp): Helps the rolls rise a bit and not feel too dense.
• Garlic Powder (1 tsp): Brings in the garlic flavor without chunks. If you love garlic, feel free to bump it up.
• Italian Seasoning (1 tsp): Adds herby depth—oregano, basil, and thyme work beautifully in this.
• Shredded Cheddar (½ cup): Pressed into the top of the rolls before baking. You can also use parmesan or a cheese blend.
• Butter (2 tbsp, melted): Brushed on top after baking. Adds a rich finish and helps the garlic stick.
• Minced Garlic (1–2 cloves): Mixed into the butter for a strong garlic punch. Optional but highly recommended.
• Fresh Parsley (optional): For garnish—it gives a nice fresh touch at the end.

How to Make Cheesy Keto Garlic Bread Rolls

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
2. Melt the mozzarella and cream cheese together. In a microwave-safe bowl, heat in 30-second intervals, stirring in between, until melted and smooth. If using the stovetop, stir constantly over low heat until fully melted.
3. Add almond flour, baking powder, garlic powder, and Italian seasoning to the melted cheese. Mix it quickly with a spatula until combined.
4. Add the egg and continue mixing. This part might feel a little messy—use your hands if needed. Knead the dough for a minute or so until it’s smooth and uniform.
5. Divide the dough into 6-8 pieces and roll them into balls. Place them on your prepared baking sheet, leaving space between each one.
6. Top with cheddar cheese, pressing it lightly into the tops of each roll.
7. Bake for 15–18 minutes, or until the tops are golden brown and the cheese is bubbly.
8. Mix melted butter and minced garlic, then brush over the hot rolls as soon as they come out of the oven. Sprinkle with chopped parsley if desired.

Tips for This Recipe

• Let the dough cool slightly before adding the egg to avoid scrambling it.
• If the dough feels too sticky, lightly oil your hands before shaping the rolls.
• Don’t overbake—watch for golden edges and bubbling cheese.
• These reheat beautifully in the oven or air fryer for that “just baked” texture.

Optional Additions

• Chili Flakes: For a spicy kick.
• Parmesan Cheese: For a crispy, salty top.
• Chopped Olives or Jalapeños: Mix into the dough for a fun flavor twist.
• Bacon Bits: Because… bacon.

Serving Ideas

• Serve alongside keto pasta dishes like zucchini noodles with Alfredo.
• Pair with a warm bowl of tomato basil soup.
• Use them as mini sliders or sandwich rolls.
• Add to your holiday or potluck spread—they’ll disappear fast!

Storage Recommendations

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F for 5–7 minutes or pop in the air fryer for a quick warm-up. They can also be frozen—just thaw in the fridge and reheat as needed.

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Frequently Asked Questions

Can I make this dairy-free?
This recipe is heavily cheese-based, so dairy-free substitutions won’t yield the same results. But you could experiment with dairy-free mozzarella alternatives if you’re feeling adventurous.

What can I use instead of almond flour?
Coconut flour works, but you’ll need less—try ⅓ cup and possibly another egg to bind it properly.

Can I prep the dough in advance?
Yes! You can make the dough a day ahead, wrap it tightly, and refrigerate. Let it come to room temp before shaping and baking.

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Nutritional Breakdown (Per Roll, assuming 8 servings)

• Calories: 185
• Total Carbs: 4.2g
• Fiber: 1.4g
• Net Carbs: 2.8g
• Fat: 15g
• Protein: 9g

I’m so excited to hear how this recipe turned out for you! Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today!