Keto Pull Apart Clover Rolls-
Soft, fluffy, and cheesy, these low-carb, gluten-free, Keto Pull Apart Clover Rolls are unbelievably good! The recipe includes video directions.
Keto Pull Apart Clover Rolls are the best low carb, gluten-free rolls that I have ever made!
Soft, buttery, cheesy rolls that pull apart into three sections like a three-leaf clover and they are low carb and gluten-free!
Watch the Video & make these with me.
I had a request from a very wonderful, long-time viewer named Kelly.
She asked for me to make a low-carb version of cloverleaf rolls.
So, I did a low-carb make-over on an old-school recipe for traditional cloverleaf rolls and made them with almond flour instead of traditional flour.
These are yeast-free and grain-free but not dairy-free.
Thank you so much, Kelly, for the brilliant idea. I really appreciate your comments, ideas, requests, and continuous support.
These turned out so darn delicious that I made a second batch and also because my hubby and son ate almost all the first batch by themselves.
Even my hubby was in shock at how addictive these are, and almost ate the whole batch himself!
He said that these are way better than conventional store-bought high-carb rolls!
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Keto Pull Apart Clover Rolls-
Ingredients:
- 1 ⅓ cup blanched almond flour, or (can also replace the almond flour with ⅓ cup coconut flour instead)
- 1 ½ teaspoon baking powder
- 1 ½ cup shredded Mozzarella cheese
- 2 ounces cream cheese
- 2 lg eggs
- ¼ cup grated Parmesan cheese
Directions:
- Grease or spray with non-stick oil spray a muffin pan and preheat oven to 350 F.
- In a mixing bowl combine the almond flour and the baking powder, mix well. Set aside.
- Melt the shredded Mozzarella and the cream cheese on the stovetop (or in the microwave for 1 minute) until melted.
- Once the cheese has melted, add flour mix, and eggs. Mix together.
- Grease hands and knead dough to form a sticky ball. Place the dough ball on a large sheet of baking paper or a silicone mat.
- Slice the dough ball into fourths. Then slice each quarter into 6 small pieces.
- Roll the small pieces into balls, and lightly roll the balls in a bowl of Parmesan cheese to lightly coat them with Parmesan (this helps them be able to pull apart easily).
- Add 3 of the dough balls to each muffin cup in the muffin pan (this makes the 3 leaf clover).
- Bake at 350 F for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.
Nutritional Data: Yield: 8 rolls, Servings:8, Serving Size: 1 Roll, Amounts Per Serving- Cal: 283, Carbs: 6g, Net Carbs: 4g, Fiber: 2g, Fat: 21g, Saturated Fat: 8g, Protein: 16g, Sugars: 1g.
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Keto Pull Apart Clover Rolls
Ingredients
- 1 ⅓ cup blanched almond flour, or (can also replace the almond flour with ⅓ cup coconut flour instead)
- 1 ½ teaspoon baking powder
- 1 ½ cup shredded Mozzarella cheese
- 2 ounces cream cheese
- ¼ cup grated Parmesan cheese
- 2 lg eggs
Instructions
- Grease or spray with non-stick oil spray a muffin pan and preheat oven to 350 F.
- In a mixing bowl combine the almond flour and the baking powder, mix well. Set aside.
- Melt the shredded Mozzarella and the cream cheese on the stove top (or in the microwave for 1 minute) until melted.
- Once the cheese has melted, add flour mix, and eggs. Mix together.
- Grease hands and knead dough to form a sticky ball. Place the dough ball on a large sheet of baking paper or a silicon mat.
- Slice the dough ball into fourths. Then slice each quarter into 6 small pieces.
- Roll the small pieces into balls, and lightly roll the balls in a bowl of the Parmesan cheese to lightly coat them with Parmesan (this helps them be able to pull apart easily).
- Add 3 of the dough balls to each muffin cup in the muffin pan (this makes the 3 leaf clover).
- Bake at 350 F for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.
Video
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Notes
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Melissa says
Very good exactly as written. I tried it tonight and all my dairy eaters loved it!
Stacey says
Melissa, Thank you for trying the recipe and for your kind words.
Carol says
Absolutely amazing 🙂 I also ran across his recipe by accident, looking for something else, but, was intrigued...SO HAPPY I FOUND IT, I'm gonna try all kinds of variations...bread/rolls is what I miss most after 4 years on keto and it seems I no longer will! Thanks so much for all your excellent recipes!
Stacey says
Thank you, Carol, for trying the recipe and sharing your results. I'm so happy you're enjoying it 🙂
Jeannine S says
So 1/3 cup coconut flour replaces 1 1/3 cups almond flour? Is that correct? Can you use both almond and coconut flours ar the same time?
Stacey says
That is approximately what I would use with coconut flour. However, you could use one or two tsp more. You can use a blend of both if you like (I would try an almond flour to coconut flour ratio of 3:1 with the 3 being almond flour)
Lori says
I made these last night and it was my first time making keto bread. They were good, but a little dry; more like a variation of cornbread. Is this normal? I followed the recipe as written using almond flour. Would it be sweeter using coconut flour?
Annette says
Hi Stacey,
I tried this recipe using the coconut flour in place of the almond flour (very expensive in Australia) however they came out a bit small, despite using the baking powder, they didn't seem to rise and stayed as the little balls just cooked. They still tasted amazing haha😊
I have noticed on some other pages they reduce the amount of eggs if coconut flour is used.
I just want yet to check if you, or anyone else has tried just the coconut flour and if I need to adjust anything other than the flour. I would love to make mine as big as the ones in the picture yum.
Thank you so much
Stacey says
I used blanched almond flour in the rolls in the picture. Viewers asked for a coconut flour version & I made the coconut flour ones, and they did not rise as much, but also tasted great! Possibly you could use a little more baking powder, but be careful as too much can add a bad bitter taste.
Allison says
Hi, I'd like to try these but have a question about the mozzarella. I'd like to follow the recipe, but I need to know what kind of cheese you're using - a hard cheese or a mozzarella ball. Real mozzarella (the watery white balls of soft cheese) is almost impossible to shred. How do you shred yours? Or are you using the block of pizza cheese called mozzarella? Thanks! looks very appetizing and I can't wait to try it out.
Stacey says
Allison, it is the harder mozzarella that you can grate, not the fresh soft watery balls.
Nica says
Hi Allison.
I fine with the mozzarella cheese that if you get a really nice quality and you have a grater with large enough holes that it works quite well. You could also cut off a piece of the cheese and put it in the freezer for a couple of minutes and that should help a lot. Good luck. Staying inside here in Florida. Regards, Nica
Barb says
Love this recipe!! I’ve used this recipe for almost two years. The clovers may be eaten for breakfast, lunch or dinner. They may be served as sandwiches, sliders, dipping and more. Thank you for sharing!!
Stacey says
Thank you so much, Barb, for trying the recipe, your very kind words, and for sharing your tips 🙂
Arzina says
Best bread/roll/biscuit recipe. It replaces any of the recipes I have made.excellent. I am so glad I found it by chance while searching for something entirely different.
Can't thank you enough. I am going to search your site for a bread recipe. If o can't find it, I will have these rolls...for everything.
Stacey says
Arzina, thank you so much for trying the recipe and for your kind words 🙂 I'm currently working on a loaf style recipe.
Shari says
Stacey
Thank you so much for posting this recipe. OMG so good. Thus past Thanksgiving my son. DIL, and granddaughters (1 & 2) called to tell us they were stopping by. I just put in turkey in the oven so I whipped these up. The only difficulty made was I backed them in mini cupcake liner. There were no leftovers. The girls lived them.
Stacey says
You're very welcome, Shari, I hope you had a wonderful holiday 🙂
Sarah says
These are so good 😍 I added sliced jalapeno because I miss jalapeno cheese bread and they came out amazing 👌
Josie says
These are legit! Just finished 4 batches. First one I split, half rolled in parm, half plain. Parm won. I have a love hate relationship with fathead dough. Love the taste and texture, hate mixing and handling the sticky dough! To remedy, I mix in a food processor. Add all dry ingredients (I added ½ tsp salt and some quick acting yeast for “bread” taste). Whirl. Add eggs. Whirl. Add melted cheeses and whirl until incorporated. Then I plop it on a piece of parchment and put it strait in the freezer for 20 min or so until firmed up. I then use a 1Tbs cookie scoop and roll these in balls and parm. Sprinkle tops with everything but the bagel and Thanksgiving here I come! Much thanks for this recipe!
Stacey says
Thank you Josie, for trying the recipe and for your kind words.
Phil says
How much yeast did you use?
Sharla Dobbins says
If anyone uses the Carb Manager app, I added this recipe. However, using the brands that I use it changed the nutritional value a bit. Hope this makes it easier for you to log on Thanksgiving! 🙂
Richard Williams says
Sharla, thanks for adding to Carb Manager. NOTE - The reason your macros are off is because you put it in as 12 servings instead of 8 as posted in the original recipe by Beauty and The Foodie. I changed it in my Carb Manager. You might want to do the same unless you portioned yours into smaller 12 roll servings.
I'll be making these for Thanksgiving. Thank you to all 🙂
Sylvia says
I loves these, they are so good. I want to know if you can make the dough ahead of time and form them into the the balls ahead of time (a day before baking them). I’m having my ALL keto dinner party and want to bake these just before dinner.
Stacey says
Sylvia, I'm sure you could prepare them in advance and keep in the fridge and bake the next day.
Sharla Dobbins says
Thanks for asking this question! I wanted to know the same thing. This recipe looks great. I plan to try it this year.
Jennifer says
These are the best keto rolls that I have tried. They are also good with everything bagel seasoning. Thanks!
Stacey says
Thank you so much, Jennifer 🙂 I love that "everything bagel seasoning".
Michelle says
Made these today and they were great. I've made Fat Head pizza dough many times, so the recipe was very familiar but I hadn't used it for buns before. Very tasty and easy, great recipe.
Michelle
Stacey says
Thank you so much, Michelle, for trying the recipe & your kind words 🙂
renea says
I made these today. The dough seemed pretty wet and sticky.. is the how it should be? They still turned out wonderful and taste great
Stacey says
Renea, yes the dough is very sticky and even with greasing my hands it would still stick to my hands a bit.
Nancy says
Can you freeze these after baking?
Stacey says
I have not tried freezing them, but I would think that you could since I have froze other types low carb bread before.
Michelle says
Yep Nancy, they freeze perfectly.
Bonnie says
I made these today and they were delicious. Very easy recipe, will be making these often.
Stacey says
Thank you so much, Bonnie, for making the recipe and your kind words.
Kathryn says
I misread the recipe and thought it instructed to opt to replace only a 1/3 c of almond flour with 1/3 c of coconut! So, I nearly doubled the amount of flour. I only realized my error when reading the comments.
I substituted with cheddar and added diced jalapeños. It was a little dry, understandably, but still delicious. And, I had zero problems with sticky dough.
Stacey says
Oh no, glad they still were edible!
Maria says
HiI i made this today, they turned out really good. Definitely will make this again. Thank you for the recipe.
Stacey says
Thank you so much, Maria, for trying the recipe and your kind words 🙂
Sandi says
HI, you mentioned that we could use 1/3 cup coconut flour "instead". Instead of what ? Also, how do you blanche flour ?
Stacey says
Sandi, It's "in place of the almond flour". You don't blanche the almond flour, you would purchase it in that variety. It is sold as blanched almond flour.
CYNDY says
Hi I tried making these and watched your video. Do you have to work the dough a long time? Mine came out way too wet to work with. Maybe I added too much cheese. All the dough just stuck to my hands, and yes I greased them. Your hands stayed clean the whole time.😉
I did add a little more almond flour and even though still very wet and sticky, I managed to make them and they were good. I will have to practice.
Stacey says
CYNDY, I do remember my hands getting a little messy, lol. Maybe the camera doesn't pick it up. You could try using a spoon first then hands once it starts to look less messy.
Diana says
What worked best for me was water not oil. It doesn’t make sense but water worked better for me.
Fara says
Hi, should I use pre shredded store bought cheese or freshly shredded? Thanks
Stacey says
Fara, you can you either of those.
Omg becky says
I loved your recipe. It reminded me of a cheese nip.. so I altered the recipe using cheddar and a rolling pin. I still baked them at 350, and poked hole with them with a fork on both sides. I poked them in between cooking, because they did need to be flipped half through. And oh dear, they are good.
Stacey says
Thank you, Becky, Wow making them into cheese nips sounds amazing! Clever idea 🙂
Ritu says
Hello Stacy, I am a newbie to OMAD and Keto and started 3 weeks back. I have been researching all over for recipes for perfect macros. Tried your recipe last night and OMG, it’s beyond words awesome:). I added minced garlic and chili flakes in it, used almond flour. This morning once toasted it tasted like cheese and garlic pizza. Hahaha. Thank you so much for sharing this as I can see it becoming base for tons of different variations.
Much love!
Stacey says
Thank you so much, Ritu, I so glad you're enjoying the recipe. I think it would make an excellent pizza crust too!
Ritu says
That's a great idea, Stacey. Have you tried the pizza crust with this? I am so tempted for that 🙂
Stacey says
Ritu, not yet, but on my list to try.
Fatma enver says
I have been craving some buns for months now, so i decided to try this. I did use 1/2 cup of almond flour and the rest is hazelnut flour. I used 1 egg and a whıte. I am waiting to have some but so far the best i have had.
Michelle says
Just tried these tonight.... yummy! And so easy!
Stacey says
Thank you so much, Michelle 🙂
Corinne says
These were fabulous. My first time making any type of keto friendly roll and will absolutely make them again. I failed to see to add the grated cheese whoops! I also added larger flake seasalt on the top of each roll.
Stacey says
Thank you for trying them, Corinne and for your very kind words. The sea salt flakes would be so good on top!
Alysia says
These are amazing!
Stacey says
Thank you, Alysia 🙂
Begüm says
I've been making these rolls for a year now, they're so good! I follow the recipe the same, and skip the permesan if I don't have it at home. They're delicious!
Stacey says
Thank you so much, Begum, for your very kind words. I'm so happy you are enjoying the rolls 🙂
Dianne Ring says
I made into a loaf and added cheddar cheese...not on any diet so I'm not sure that's an option but wow crazy good..
Stacey says
Thank you, Dianne, such a great idea!
Andrea says
I was hoping to bake it as a loaf also. Did you have to modify cooking time?
Toni says
I just made these and OMG!!! Best biscuits/rolls I have ever tasted. I made a double recipe and used 1 1/3 cup almond flour and the 1/3 cup coconut flour both in mine and cheddar cheese rather than mozzarella. LOVE IT!!! Thank you!!!!
Stacey says
Thank you so much, Toni, for trying the recipe, sharing your additions, and your very kind words. I'm looking forward to trying these with cheddar cheese! 🙂
Anju says
Bestest Keri Rills🏆. Thanks for the recipe.
Karen says
Can you sub anything for the Parmesan? I just don’t love it..I know.. I am crazy🤷🏼♀️
Stacey says
maybe just almond flour would work but I'm not sure.
Elle Hart says
I definitely think you could just roll them in a little almond flour! A lot of restaurant breads have a dusting of cornmeal on the outside, and I think it would be fine to try it out!
Allison says
Love this!
Stacey says
Thank you, Allison 🙂
Connie says
Made these tonight. Delicious! Thank you for sharing!
Stacey says
Thank you so very much, Connie. So happy that you are enjoying them. 🙂
Vanessa says
How long do these last in the fridge?
Stacey says
Hi Vanessa, I stored mine in the fridge for almost a week (6 days) and they were fine.
kersteen van der rijd says
These rolls are so perfect! perfect timing for holidays thank you so much 😉
Stacey says
Thank you, Kersteen 🙂
Nancy says
I’ve been low carb for many years and have tried many, many bread/roll recipes. This was absolutely the very best one I have tried. My husband would appreciate me making them many times per week! Do you think it would be ok to double the recipe or just make it twice? We love them. I have some Evrything But Bagel seasoning and I’m going to try sprinkling some on my next batch. Will let you know how it tastes. Thank you again for your marvelous recipe.
Stacey says
Thank you, Nancy, for trying the recipe and your kind words. My hubby (not low carb) said I can make these anytime for him! Yes, you could double the recipe. I saw that bagel spice and I really want to give it try too!
Ingrid says
These were pretty good, maybe a little bit on the dry side, but still good.
Jules says
These are the BOMB. I've tried so many keto rolls and these are the only ones I've made more than once. I always add 1/2tsp salt and 1/2tsp garlic powder to the dough to amp it up. I have also skipped the muffin pan and simply put the three dough ball clusters together on parchment paper and they bake up great -and no pan to wash! Make these right now!
Stacey says
Thank you so much, Jules, for trying the recipe and your very kind words! Wow, I'm trying your "no pan" technique!
Karen says
Easy to make and delicious.
Thank you Stacey for the recipe
Karen
UK
Stacey says
Thank you so much, Karen 🙂
Marcee L Rosado says
Do u think I can use cheddar cheese instead of mozzarella? If not I'll have to go to the store lol
Stacey says
Marccee, I have not tried it, but one my viewers did and said it turned out great with cheddar.
Tiffany says
Can you make the dough in advance and store in the fridge and cook the following day?
Stacey says
I have not tried that yet.
Rebecca says
Hi- I am making these for thanksgiving tomorrow- do you know if I can prep them today and bake them tomorrow? Or will they not rise as well if I do that? I would rather serve them hot from the oven but I would love to prep this today and just pop them into the oven at the end of the meal prep tomorrow. Thanks for a a great recipe and Happy Thanksgiving to you and your family!
Stacey says
I have not tried that yet but I have baked in advance and reheated them in the oven the next day.
B says
Just made and they are super yummy. I must not have the best ingredients though because mine still came out to 5 carbs each. 🙁 I'm thinking maybe I need to grate my own cheese? Thanks for the recipe!
Katie Beck says
This sounds so delicious!
Stacey says
Thank you so much, Katie!
Edith says
I have non-blanched almond flour. Will it still come outas delicious?
Stacey says
Yes, just darker, a bit denser and may not rise as fluffy.
Tana says
I made them tonight with unblanched and the were delicious. Now I haven't tried them with blanched but have tried them with the coconut flour and I didn't like them with the coconut flour.. Happy Thanksgiving!
Stacey says
Thank you, Tana, I also prefer them with the almond flour, but they were pretty good with the coconut flour and a good option for people with nut allergies and can't have almond flour. Happy Thanksgiving 🙂
Amy says
I did them just now with coconut flour do to a nut allergy. Just wondering why we use significantly less coconut flour than almond flour?
Stacey says
Amy, Coconut flour seems to be denser and concentrated than any flour I've ever used. You don't need nearly as much.
Brenda Ritch says
Amy - thank you for posting that question. I was having trouble understanding if it was supposed to be 1/3 coconut in place of the 1 1/3 almond. Just seemed odd to me but Stacey cleared it up. I haven't made these yet but plan to soon.
Monica says
Can you add anything to give the yeast taste? I miss that taste
Stacey says
I have not tried it, but I'm thinking it is possible to add some yeast to it.
Barbara B says
You could try adding some nutritional yeast flakes.
Sasha says
These were delicious! I made them last Sunday as part of our keto meal prep and they kept very well in the fridge for the all week. Thank you for the recipe!
Stacey says
Thank you so much, Sasha, for trying the recipe and for taking the time to leave a kind comment 🙂 I appreciate it so much!
Susan says
Love this! Can I use a loaf pan instead? I WANT A SLICE OF BREAD!!!
Thank you for the recipe!
Susan
Stacey says
Thank you, Susan, Yes I would think you could use a loaf pan as well to make bread. Cooking time may need small adjustments.
Caroline says
I have just made these...
They are truly divine!! I sprinkled chilli & garlic flakes on half and am struggling not to devour them. Am hoping they'll freeze ok as I'm going away for 5 days and can't take them with me...
Stacey says
Thank you, Caroline, for trying the recipe and sharing your chili garlic addition with us. Sounds delish!
Debbie says
Hi..can I use chickpea flour instead of almond or coconut flour?
Stacey says
Hi Debbie, I've never used chickpea flour before. Does it rise in baked goods?
Valerie Sumner says
Is there a substitute for the cream cheese? Even in baking it's too much for my tummy.
Stacey says
Hi Valerie, it might work without the cream cheese, but I haven't tried it yet so I'm not sure. Let me know if you try it.
Joyce newark says
Can I sub out coconut flour? I'm allergic to almond flour😪
Stacey says
I haven't tried it, but I'm thinking you could use a 1/3 cup coconut flour in place of the almond flour and it could potentially need 1 more egg, but not sure. Let me know if you try it.
Joyce newark says
Thank you so much!!! I just used the 1/3 cup coconut flour and they were awesome!!! The dough wasn't sticky at all either...delicious thank you so much for posting the recipe❤❤
Stacey says
Thank you so much Joyce, will add that option.
Teresa Tudor says
So if you use almond flour it’s 1 1/3 cups but if you sub with coconut flour it’s only 1/3 cup?
Stacey says
Yes. Coconut flour is very concentrated, you don't need much.
Morgan says
I tried with coconut flour but doubled the recipe. They don’t rise too much but still did a little bit. Turned out a tad dry too but I may have left them in a couple mins too long ! Taste great though, hint of coconut to them 🙂
Stacey says
Morgan, coconut flour is heavy, so I can see that happening.
Cig says
How many were you make using the coconut flour?
Stacey says
The same amount.
Anita Fitch says
Do you think they could be made in advance and frozen or would that make them lose their fluffy texture. I am trying to make Keto friendly Thanksgiving as well as a traditional meal for my parents who want everything like it has always been. I am an only child so it's on me!
Stacey says
Anita, I'm not sure about freezing them. I have made them in advance and refrigerated them for about 5 days.
Marilyn says
Did you bake them and keep in the fridge or keep in the fridge and bake right before eating?
I just made them and my husband said they are a keeper! I’ll double the recipe for Thanksgiving, but would rather bake them right before dinner.
Thanks!
Stacey says
I baked them, stored in the fridge, and warmed them right before serving.
Kassie says
How did you warm them up after refrigerating them?
Stacey says
I put them in the oven on warm (175F) for a few minutes.
Kari - Get Inspired Everyday! says
Oh my goodness these look so fluffy and so perfect for all the holidays coming up!
Stacey says
They are fluffy, thank you, Kari 🙂
Cristina Curp says
Wow! these look so delish! I know my husband will love this cheesy goodness 🙂
Stacey says
Thank you. Cristina 🙂
Stacy A Collins says
What do you grease your hands with. My dough was so sticky it was hard to work with.
Stacey says
Stacy, Mine was sticky too, but it still works. I used olive oil on my hands. But still had a little stickiness.
Aimee says
Just made these with sweet seasonings instead of parm - I tried Flavor God chocolate donut, FG gingerbread cookie, cinnamon and erythritol and another with just erythritol... I made each one with four balls instead of three so we could each taste them and give our votes (they were a little dry - this May have been why?). Gingerbread and cinnamon were the favorites. I’d like to try it again with all cinnamon and some butter to make money bread!
Thanks for this recipe - I’m sure I’ll be referencing it often (we’re only two weeks in to this keto adventure)!
Stacey says
Thank you, Aimee, for sharing your great ideas and your kind words.
Cindy says
These tasted wonderful BUT the calories, fat and protein make them way to much to eat often. Stupid me I had 2 with my breakfast. Now I have very little I can eat for the rest of the day. My husband wants me to make them into bread for sandwiches. Not gonna happen.
Stacey says
Cindy, these are higher in healthy fats for the keto diet, which is a high-fat, moderate protein, low carb diet.
Tammy says
I'm with you there, Cindy. Keto does not have to be high fat (unless you're doing it for medical reasons), especially if you have fat on your body to lose. I may try making these with Neufchâtel instead of cream cheese, part skim mozzarella, and 1 egg + 1 egg white, or some combination of the three substitutions.
Tami says
Can these be made with cheddar cheese instead of mozzarella? Thanks for the recipe😁
Stacey says
I think the mozzarella is needed to make the dough have stretchy quality.
Katie says
I just made them with cheddar and they turned out really good. They taste just like cheesy bread.
Stacey says
Thank you, Katie, for trying them and sharing the tip for using cheddar. I will use cheddar the next time I make them!
Mae says
I’m in tropical country, may I know how best should I keep the rolls . I’m the only one keto in the house... and love bread..
Stacey says
Mae, they should be refrigerated to store them and reheated when needed.
HOH says
Hi there I am trying low carb (not keto) and moderate fat. Do you think it's OK to sub half of Almond flour with regular plain flour? Am wondering if almond flour and regular plain flour is interchangeable. Thanks a ton!
Stacey says
HOH, I'm sure you could swap 1/2 the almond flour for regular flour. They would be higher in carbs but lower in fat, if that is what you are trying for.
ChihYu Smith says
OMG! These rolls look so good and they are so cute, too!
Stacey says
Thank you, Chih Yu 🙂
Sandy Feltham says
These rolls were easy to make a tasty! I served them with a meatball Casserole Parmesan - low carb keto and the meal was a success! Even had leftovers!
Stacey says
Thank you, Sandy, for giving the recipe a try and also for your kind feedback.
Kelly @ A Girl Worth Saving says
Dang Stacey these look perfect for the holidays! I wish I could reach through the screen and just take one, lol.
Stacey says
Thank you, Kelly 🙂
KELLY says
THANK YOU STACY FOR CREATING THIS RECIPE!, I CAN NOT WAIT TO MAKE THIS!, YOU ALWAYS HAVE SUCH WONDERFUL RECIPES!. I'M TRYING AGAIN TO LOSE WEIGHT & GET HEALTHY AND WITH YOUR GREAT RECIPES IT WILL DEFINITELY WILL HELP ME TO STAY ON THE RIGHT TRACK!, THANKS - KELLY.
Stacey says
Thank you, Kelly, for requesting that I make a low carb cloverleaf roll.
Gi says
OMG best Keto bread to date.Cant stop eating them. Thank you very much for the recipe.
Stacey says
Thank you so much, Gi, for trying the recipe and your very kind feedback. 🙂
Katja says
OMG! I just made these. They are SO tasty. Thank you! My family loves them too.
Stacey says
Your welcome, Katja, thank you for your kind words 🙂
Irena Macri says
I'm not following keto but I want to try these anyway! I'll even have cheese for this occasion 🙂 They look amazing!!!
Stacey says
Thank you, Irena 🙂
Renee D Kohley says
Oh these are so FUN - my girls would flip out love this! Thanks!
Stacey says
Thank you, Rennee 🙂
Emily says
These rolls are so perfect! Love that they can go with holiday meals that will be coming up soon. So yummy with any dinner too, especially for dipping in soups, stews and chili.
Stacey says
Thank you, Emily 🙂
Tessa Simpson says
mmmm!!! Fat=head rolls, sign me up!!! These look too darn good!
Stacey says
Thank you, Tessa 🙂