Finally I found the right ingredients, proportion and method in making the low carb dinner roll with the best taste and texture. I still used the fat head dough base but different proportion. Fat head dough is a low carb and keto dough made with mozzarella, cream cheese, egg and low carb flour. This time I used coconut flour which is a cheaper option than almond flour. I also used xantham gum and baking powder together which made the texture chewy and a bit fluffy. It is also very easy to work with after keeping in fridge for about 30 minutes or so. I am able to roll it with ease and cut in small pieces with dough cutter. It was not this easy with the other dinner roll recipes I tried. I always have to add more flour because it’s sticky and hard to roll.
This is now my favorite keto bread by far. And it tastes as good after storing in fridge for a few days. I just have to microwave for few seconds (10-15 secs depending on microwave). It also does not taste very coconut to me.
Here’s the recipe. I made half of it.
2 1/2 Cups Grated Mozzarella Cheese
3 oz Cream Cheese
1/2 Cup Coconut Flour
1/2 Teaspoon Xantham Gum
1 Tablespoon Baking Powder
2 Large Eggs
In a Large Microwave-Safe Mixing Bowl place 2 Cups Shredded Mozzarella Cheese and 3 oz of Softened Cream Cheese.
Place mixture in Microwave for about 60 seconds. Remove and stir, and return to the microwave for an additional 30-45 seconds.
Mix together well and then add 1/2 Cup Coconut Flour,Xanthan Gum, Baking Powder and 2 Eggs until well mixed.
Add remaining Mozzarella Cheese and return to microwave for 30-45 seconds, and remove and mix again.
Wrap this dough in plastic wrap and place in the fridge for 30-40 minutes to firm up.
Remove the dough from the fridge and set on the counter to roll and cut in small pieces.
Bake in the oven at 375F for about 25-30 minutes in a greased baking pan.