Keto Cheese Garlic Rolls

Keto Cheese Garlic Rolls is the perfect side dish – soft and fluffy, cheesy, and loaded with garlic. Perfect for mopping up the sauce in your favorite Keto Dinner and kids, husbands and everyone loves them!

You will need:

Almond flour
Baking powder
Garlic paste
Cheese
Eggs
Butter
Cream cheese

Tips for making Keto Cheesy Garlic Rolls

They are SIMPLE to make which is the beauty of these rolls. In our repertoire, we all need a simple Keto side dish like this.

PREHEAT To 200 C, preheat the oven and grease a TWELVE cup muffin tray. As the cheese can make them sticky, make sure it’s non-stick/use silicone liners!
MICROWAVE INGREDIENTS Add the butter and cream cheese in a small microwaveable bowl. Microwave at a time, THIRTY seconds until melted and whisk together, put aside to cool. If it’s a bit lumpy, don’t worry.
WHISK INGREDIENTS Add the almond flour and baking powder to a larger mixing bowl and breaking any lumps, whisk together.
COMBINE (saving about ¼ of the cheese on top)Combine all remaining ingredients in the mixing bowl(large) then until it gets evenly combined, stir through the cooled butter mixture.
SPREAD Spread evenly between the muffin tin and sprinkle with the remaining cheese.
BAKE Until it gets golden brown, bake for 12 – 14 minutes. Until they can be handled, let cool and remove from the baking tray.

Storage tips

Fridge: You can store it using an air-tight container in the fridge for a week.
Freezer: Definitely it could last for up to a month in the freezer.

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 162 kcal

Ingredients

175 grams of almond flour
1 tsp baking powder
2-3 tsp garlic paste 3 cloves, crushed
75 grams cheese grated
2 eggs
60 grams butter
60 grams of cream cheese

Instructions

To 200 C, preheat the oven and grease a TWELVE cup muffin tray. As the cheese can make them sticky, make sure it’s (non-stick)/use silicone liners!
Add the butter and cream cheese to a small microwaveable bowl. Microwave at a time, THIRTY seconds until melted and whisk together, put aside to cool. If it’s a bit lumpy, don’t worry.
Add the almond flour and baking powder to a larger mixing bowl and breaking any lumps, whisk together.
(saving about ¼ of the cheese on top)Combine all remaining ingredients in the mixing bowl(large) then until it gets evenly combined, stir through the cooled butter mixture.
Spread evenly between the muffin tin and sprinkle with the remaining cheese.
Until it gets golden brown, bake for 12 – 14 minutes. Until they can be handled, let cool and remove from the baking tray.