Fat Head rolls are made from a low carb, keto, grain-free / gluten-free dough. This recipe is not just a favorite of the gluten-free and keto crowd, everyone will want them. I brought them to a work potluck once since several of us are low carb. Everyone had them and wanted to know more and get the recipe. Furthermore, they were amazed by how great they tasted, and when I said they were 4 carbs each – they were in disbelief!
Yes, You Read That Correctly –
EACH ROLL = 217 calories, 4 net carbs, 14g protein & 16g fat
This is one of my most frequently made fat head bread recipes because I try to eat a grain-free diet due to an immune disease I have. I often make a batch of these homemade keto rolls to last me several days and have some on hand to ensure I have a grain-free alternative when I make things like hamburgers or BLTs for the family. They last for up to a week in the refrigerator. This easy recipe satisfies my hunger for bread-like items thanks to its fluffy nature and keeps me on track with my ketogenic diet. It is really so versatile since it can be made and rolled out to be pizza dough or even wrapped around hot dogs and baked. The options are endless and I am constantly creating new recipes using it.
Here they are used in my KETO MUFFULETTA SANDWICH recipe. They are sturdy enough to hold up to this big delicious sandwich even with the olive salad.
What is Fat Head Dough & Why is it Called That?
Fat Head dough is predominantly made from different types of cheeses and almond flour. I know what you are thinking – “how can you get bread from cheese and almonds?” Well, that is why you are here and what I will answer for you.
The blend of melted cream cheese and mozzarella actually becomes a tender dough once you add the almond flour. Next up are the eggs that bind it all together and the key to getting this to “rise” is the baking powder that is added. I have tried several recipes and my version doubles the baking powder to ensure they rise. In addition, be sure you have fresh baking powder because using old baking powder will result in flat rolls.
What I didn’t know about Fat Head dough is where it got its silly name? After a bit of googling, I found out is the dough was invented by a relative of the comedian/health writer Tom Naughton. The relative named the dough after Tom’s documentary, Fat Head. The documentary follows Tom’s hypothesis to prove you can lose weight on a high-fat / low carb diet and that sugar and low-fat diets create obesity and type II diabetes. I have not seen the movie but now I am intrigued.
Let the Dough Begin …
It starts with these ingredients:
In the microwave safe bowl, heat the cream cheese and shredded mozzarella 20 seconds at a time. Stir between every 20 seconds with a rubber spatula. It will be ready when it blends together smoothly and all is melted and looks like this. It will be stretchy like melty cheesy goodness.
In a separate bowl, beat the eggs and add the dry ingredients. Once that is combined, fold into the melty cheese mixture
The dough will come together and as the baking powder becomes “active” the dough will look fluffy. Add the remaining shredded cheese to the bowl and combine. The dough will be a bit sticky. Form the dough into a large ball in the middle of the bowl. Cover with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 425. Roll dough into 8 equal-sized balls and place on to parchment paper-lined baking sheet.
Bake for 13 minutes in the middle of the oven. They should be golden and set. You can use two rolls to be your top and bottom for a more hearty sandwich when you need something sturdy to hold up something like a hamburger. You can also slice each roll horizontally to have a sandwich thin like bread, thus using only one roll as both top and bottom. This works for thinly sliced lunch meat, lettuce, or other lighter fixings.
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Keto Fat Head Rolls
- 4 ounces full fat cream cheese
- 1 & 1/2 C mozzarella cheese shredded
- 2 eggs beaten
- 1/2 tsp garlic powder
- 2/3 C almond flour finely ground like Kirkland
- 6 tsp baking powder
- 1 C cheddar and jack cheese blend shredded
- In a microwave-safe bowl large enough for all the ingredients, combine cream cheese and mozzarella. Microwave on high for 20 seconds at a time. Stir between every 20 seconds with a rubber spatula. It will be ready when it blends together smoothly and all is melted.
- In a separate bowl, beat eggs and add dry ingredients. Mix until the dough is forming and you notice the baking powder has “activated” the mixture into a bit of fluffy texture.
- Add egg dough mixture to the cheese dough and fold together using the rubber spatula. Make sure all of the ingredients are combined.
- Mix in the cheddar and jack cheese mixture to form the final step of the dough. The dough will be a bit sticky.STEP 6 Form the dough into a large ball in the middle of the bowl. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 425°
- Roll dough into 8 equal-sized balls and place on to parchment paper-lined baking sheet.
- Bake for 13-15 minutes in the middle of the oven. They should be golden and set. Let rest for about 15 minutes before assembling into sandwiches. If wanting a warm roll, eat immediately.
- Store any leftovers in an air-tight container in the refrigerator for up to 5-7 days.
|Amount per serving|
|% Daily Value*|
|Total Fat 15.8g||20%|
|Saturated Fat 9.5g||48%|
|Total Carbohydrate 4.4g||2%|
|Dietary Fiber 0.4g||1%|
|Total Sugars 0.2g|
|Vitamin D 4mcg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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