Keto Fathead Bread
⏲ ~54 min total · prep 12 · cook 40 · 4 servings
Snacks⏱ 45 min total🔥 3.0g net carbs⚡ ≈254 kcal/serving~14% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
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Ingredients
- 3 cups shredded low-moisture whole-milk mozzarella
- 2 oz cream cheese, cubed
- 1 1/2 cups fine almond flour
- 1 large egg, room temperature
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 tsp garlic powder
Instructions
- Microwave the mozzarella and cream cheese in a large microwave-safe bowl for 60 seconds, stir, then microwave 30 seconds more until fully melted and stretchy.
- Immediately add the almond flour, baking powder, salt, garlic powder, and egg, then knead with a sturdy spatula (or a stand mixer on low with the paddle) for 2-3 minutes, until the dough pulls into a smooth, playdough-like ball with no dry streaks.
- Oil your hands lightly, divide the dough into 8 pieces, roll each into a ball, flatten slightly, and arrange 2 inches apart on a parchment-lined sheet pan.
- For a small loaf instead, press the whole dough into a 7 x 4-inch rectangle on the parchment and score the top diagonally three times with a knife.
- Bake at 375°F — 15-18 minutes for rolls, 22-25 minutes for the loaf — until deeply golden with crackled tops; tent the loaf with foil after 15 minutes if it is browning faster than the center is setting.
- Cool 10 minutes on the pan; the crumb finishes setting as it cools, so don't slice the loaf hot.
Why this recipe works
- Melt first, knead second Melting the mozzarella and cream cheese into a single stretchy mass is what makes the dough kneadable by hand. Once the almond flour and egg go in, it turns smooth and stops stringing.
- Low-moisture mozzarella Whole-milk low-moisture mozzarella melts into a uniform blob without releasing water into the flour. Fresh mozzarella would weep and leave the dough slack.
- One dough, two shapes The same batch becomes 8 rolls or a scored 7 by 4-inch loaf, so it covers a bread basket one night and sandwich slices the next.
Tips for making this recipe well
Stir between bursts
Sixty seconds in the microwave, a good stir, then 30 seconds more. Stirring is what evens the melt; unmelted cream cheese lumps fight the spatula later.
Knead while it's hot
The dough cooperates most in the first couple of minutes, while the cheese is still stretchy. If it stiffens mid-knead, microwave the bowl for 15 seconds and continue.
Tent the loaf
If the loaf is browning faster than the center sets, lay foil over it at the 15-minute mark. Rolls rarely need the help at 15 to 18 minutes.
Oil your hands
A light film of oil keeps the dough from grabbing your palms while you divide the 8 pieces. Wet hands do the same job with water.
Cool before cutting
The crumb finishes setting during the 10-minute rest on the pan. A loaf sliced hot compresses into a gummy stripe where the knife passed.
Serving suggestions
Forty-five minutes from bowl to bread basket, most of it unattended. Split the warm rolls for butter, or cool the loaf completely and cut it for sandwiches, where it slices cleanest at room temperature. The garlic powder reads stronger the next day, which makes day-old rolls good company for soup. For a snack board, cut the loaf on the bias and set out olive oil for dipping. Each roll counts 3 net carbs against the day.
Storage and meal prep
Store the bread covered in the fridge for 3 to 4 days, where it keeps its texture better than on the counter. To freeze, wrap each roll separately and keep for 2 to 3 months. A few minutes in a 375°F oven brings back the crackled crust; the microwave softens the tops, so use it only when you're in a hurry.
Variations worth trying
- Garlic butter tops Brush the hot rolls with melted butter and an extra pinch of garlic powder as they leave the oven.
- Herb loaf Fold a tablespoon of chopped rosemary or thyme into the dough along with the dry ingredients.
- Cheese-stuffed rolls Flatten each ball around a cube of cheddar, pinch it sealed, then roll and flatten as written.
- Flatbread base Press the whole batch into one thin rectangle and bake at the same 375°F until golden. Cut it into wedges for dipping.
Frequently asked questions
My dough is stringy. What went wrong?
The cheese was under-melted or the kneading stopped early. Microwave 30 seconds more, then knead the full 2 to 3 minutes until no streaks remain.
Can I swap coconut flour for the almond flour?
No. Coconut flour absorbs liquid at a different rate, and the same volume would leave you with dry, crumbly dough.
Why is my loaf raw in the middle?
The oven may run cool or the loaf was pressed too thick. Give it a few more minutes and tent with foil so the top stays golden.
How do I reheat rolls?
A few minutes in a 375°F oven restores the crust. The microwave works in a pinch but softens the crackled tops.
What's the carb count?
3 net carbs per roll from the recipe as written. The loaf, divided into 8 portions, lands in the same place.
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