Cream Cheese Almond Flour Keto Rolls – Soft, Savory, and Low-Carb

These Cream Cheese Almond Flour Keto Rolls are the kind of bread you can rely on for weeknight dinners or weekend brunch. They’re soft inside, lightly golden outside, and satisfy that bread craving without kicking you out of ketosis. The recipe comes together quickly and uses simple pantry ingredients.

Serve them warm with butter, alongside soup, or for mini sandwiches. If you’re missing bread on keto, this is an easy, dependable fix.

Print Recipe

Cream Cheese Almond Flour Keto Rolls - Soft, Savory, and Low-Carb

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 8 servings

Ingredients

• 2 cups fine blanched almond flour
• 2 teaspoons baking powder (aluminum-free)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 4 ounces cream cheese, softened
• 3 large eggs, room temperature
• 2 tablespoons melted butter or avocado oil
• 1 tablespoon apple cider vinegar (helps lift and tenderness)
• 2 tablespoons shredded Parmesan or mozzarella (optional, for extra chew)
• Sesame or poppy seeds for topping (optional)

Instructions

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk the almond flour, baking powder, salt, garlic powder, and onion powder until evenly combined.
• In a separate bowl, beat the cream cheese until smooth.Add eggs, melted butter, and apple cider vinegar. Whisk until the mixture is creamy and lump-free.
• Pour the wet ingredients into the dry ingredients. Stir with a spatula until a thick, tacky dough forms.If using Parmesan or mozzarella, fold it in now.
• Let the dough rest for 3–4 minutes. This helps the almond flour hydrate and makes shaping easier.
• Lightly oil your hands and divide the dough into 8–10 equal portions. Roll each into a ball and place on the prepared baking sheet, leaving space between them.
• Lightly flatten the tops for a classic roll shape. Sprinkle with sesame or poppy seeds if you like.
• Bake for 16–20 minutes, until the tops are lightly golden and the centers feel set. Do not overbake or they’ll dry out.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack.Serve warm with butter.

What Makes This Recipe So Good

• Soft and tender crumb: The cream cheese and eggs keep the rolls moist and pillowy, not dry.
• Low carb and gluten-free: Made with almond flour and no wheat, perfect for keto and gluten-sensitive eaters.
• Quick and simple: One bowl, no kneading, and ready in under 30 minutes.
• Versatile flavor: Neutral base pairs with sweet butter, savory fillings, or herbs and cheese.
• Freezer-friendly: Make a batch and stash extras for easy meals all week.

What You’ll Need

• 2 cups fine blanched almond flour
• 2 teaspoons baking powder (aluminum-free)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 4 ounces cream cheese, softened
• 3 large eggs, room temperature
• 2 tablespoons melted butter or avocado oil
• 1 tablespoon apple cider vinegar (helps lift and tenderness)
• 2 tablespoons shredded Parmesan or mozzarella (optional, for extra chew)
• Sesame or poppy seeds for topping (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk the almond flour, baking powder, salt, garlic powder, and onion powder until evenly combined.
3. In a separate bowl, beat the cream cheese until smooth.

   Add eggs, melted butter, and apple cider vinegar. Whisk until the mixture is creamy and lump-free.

4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until a thick, tacky dough forms.

   If using Parmesan or mozzarella, fold it in now.

5. Let the dough rest for 3–4 minutes. This helps the almond flour hydrate and makes shaping easier.
6. Lightly oil your hands and divide the dough into 8–10 equal portions. Roll each into a ball and place on the prepared baking sheet, leaving space between them.
7. Lightly flatten the tops for a classic roll shape. Sprinkle with sesame or poppy seeds if you like.
8. Bake for 16–20 minutes, until the tops are lightly golden and the centers feel set. Do not overbake or they’ll dry out.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

   Serve warm with butter.

How to Store

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 5–6 days. Warm in a low oven or toaster oven to refresh.
• Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temp, then reheat at 300°F (150°C) for 6–8 minutes.

Benefits of This Recipe

• Low-carb comfort: About 2–3 net carbs per roll, depending on size and add-ins.
• Protein and fat balance: Cream cheese and eggs provide staying power and steady energy.
• No special equipment: Just bowls and a baking sheet—no mixer or kneading required.
• Customizable: Easy to adapt with herbs, cheese, or sweet options for breakfast.

Pitfalls to Watch Out For

• Using coarse almond meal: It leads to gritty, crumbly rolls.

  Choose fine blanched almond flour.

• Skipping the rest: Not letting the dough sit a few minutes can make shaping messy and baking uneven.
• Overbaking: Almond flour dries out fast. Pull them when lightly golden and set.
• Cold ingredients: Cold cream cheese clumps. Soften it and use room-temp eggs for a smooth batter.

Variations You Can Try

• Herb and garlic: Add 1 teaspoon Italian seasoning and extra garlic powder.
• Cheddar jalapeño: Fold in 1/2 cup shredded cheddar and 1–2 tablespoons minced jalapeño.
• Everything bagel: Sprinkle Everything seasoning on top before baking.
• Rosemary sea salt: Add 1 tablespoon chopped fresh rosemary and a pinch of flaky salt on top.
• Breakfast sweet: Skip garlic/onion, add 1 teaspoon vanilla and a pinch of cinnamon; serve with sugar-free jam.

FAQ

Can I use coconut flour instead of almond flour?

Coconut flour is much more absorbent, so it won’t swap 1:1.

If you must use it, you’ll need far less flour and more eggs, which changes the texture. For the best results, stick with almond flour.

Do I need xanthan gum?

No. The eggs and cream cheese provide structure.

If you want a slightly chewier texture, you can add 1/4 teaspoon, but it’s optional.

Why add apple cider vinegar?

It reacts with the baking powder to create a little extra lift, which helps almond flour bakes feel lighter and less dense.

How do I make them dairy-free?

Use a dairy-free cream cheese alternative and swap the butter for avocado oil. The texture will be slightly different but still tasty.

Can I bake these in a muffin tin?

Yes. Grease or line the cups and fill each about two-thirds full.

Bake for roughly the same time, checking a minute or two early.

How do I know they’re done?

The tops should be light golden and spring back lightly when touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Wrapping Up

These Cream Cheese Almond Flour Keto Rolls are quick, reliable, and genuinely satisfying. They’re simple enough for busy nights and special enough for a holiday table.

Keep a batch on hand for sandwiches, soups, or a warm roll with butter. Once you try them, they’ll become a regular part of your low-carb routine.