Low Carb Pull-Apart Bread Rolls
Low-Carb Pull-Apart Bread Rolls
Low carb • Sugar-free pull-apart bread rolls — 35 minutes, six servings
These are low-carb pull-apart bread rolls, not wheat dinner rolls. Mozzarella dough bakes into three golden balls in a loaf pan that pull apart on a rack, like the photo. Thirty-five minutes. No sugar, no wheat flour.
Six servings. Cool 10 minutes so the rolls separate clean.
Why you’ll love these rolls
- 5g protein per serving — mozzarella and egg
- 2g net carbs — almond flour, not wheat
- About 35 minutes, one loaf pan
- Three pale balls that bake golden and pull apart, like the photo
- No boxed mix, no sugar
- They stay soft if you do not overbake the tops
Health notes
- Protein: Cheese and egg carry the roll.
- Lower carb than bakery pull-apart bread: No wheat flour. Close to keto at 2g net.
- Six servings: Macros are per half roll, not the whole loaf.
- Wheat flour or sweet glaze will jump the carbs. Keep the dough almond-based.
Key element — melt the cheese, then shape three balls
A dense loaf skipped the melt. Warm mozzarella with almond flour, form three balls, nest them in a loaf pan, and bake until the tops are deep gold, like the photo.
Ingredients
Dough (3 rolls / 6 servings)
- 1 1/2 cups shredded low-moisture mozzarella
- 2 Tbsp cream cheese
- 1 cup almond flour
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp butter, melted, for brushing
Swaps
- Garlic rolls: Brush with garlic butter after baking.
- Coconut flour: Use 1/3 cup instead of 1 cup almond flour and add 1 extra egg white.
- Wheat flour or sugar glaze: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 375 F (190 C). Grease a loaf pan. |
| 2 | Melt. Microwave mozzarella and cream cheese 60 to 90 seconds. Stir until smooth. |
| 3 | Dough. Mix in almond flour, baking powder, salt, and egg until a soft dough forms. |
| 4 | Shape. Divide into 3 balls. Nest them in the pan, like the first photo. |
| 5 | Bake. Bake 18 to 22 minutes until deep gold. Brush with butter. Cool 10 minutes on a rack, like the photo. Half a roll is one serving. |
Pro tips
- Work the dough while the cheese is still warm. Cold dough tears.
- Wet hands keep the three balls smooth.
- Pull them when the tops are deep gold. Pale rolls stay gummy.
- Cool 10 minutes so the seams pull apart instead of tearing.
- Low-moisture mozzarella melts cleaner than fresh mozzarella.
Nutrition
| Nutrient | Per serving (1 of 6) |
|---|---|
| Calories | 145 |
| Protein | 5g |
| Net carbohydrates | 2g |
| Total carbohydrates | 4g |
| Fiber | 2g |
| Total fat | 12g |
| Sodium | 220mg |
Estimates with mozzarella, almond flour, and egg. Wheat flour will raise carbs. This is a lower-carb pull-apart roll, close to keto.
Variations
Garlic
Brush with 1 Tbsp butter mixed with 1/2 tsp garlic powder.
Everything
Sprinkle everything-bagel seasoning before baking.
Cheddar
Press 2 Tbsp shredded cheddar between the three balls.
Muffin tin
Bake 6 smaller rolls 14 to 16 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temp | 1 day | Covered |
| Refrigerator | Up to 4 days | Warm 8 seconds |
| Freezer | Up to 1 month | Thaw, then toast |
FAQ
Test your knowledge
5 quick questions about these rolls
1. Protein per serving?
2. Net carbs per serving?
3. How many dough balls go in the pan?
4. Why nest three balls in a loaf pan?
5. Why skip wheat flour?
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