These Keto friendly Low-Carb Cheese and Bacon Rolls are delicious and won’t throw you out of Ketosis! Straight from the oven, or warmed in the toaster, you’ll be baking these Keto Cheese & Bacon Bread Rolls over and over.
Eat your cheese and bacon bread rolls topped with a fried egg, or warmed with a little butter or avocado. The options are endless, even use them as your low-carb hamburger bun replacement!
For more cheesy snacks check out our Low Carb Bacon and Sour Cream Muffins or our Keto Cheese Chips.
The recipe makes 12 Keto Cheese and Bacon rolls. 1 serving is one roll and has 1g net carbs.
Leftover Low Carb Cheese and Bacon Rolls can be stored in the fridge for up to 1 week, or frozen for up to 3 months.
Keto Cheese & Bacon Bread Roll Ingredients
- 5 ounces of Bacon, diced (approximately 6 slices)
- 2 tablespoons of Cream Cheese
- 2 tablespoons of Sesame Seeds
- 1 tablespoon of Psyllium Husk – the flakes, not powder!
- 1 ½ teaspoons of Baking Powder
- 1 cup of Cheddar Cheese, grated
- ½ cup of Mozzarella Cheese, grated
- 3 Eggs
- ½ teaspoon of Pepper
- 1 pinch of Salt
How To Make Keto Cheese & Bacon Bread Rolls
- Preheat oven to 180C/355F.
- Saute diced bacon in a non stick frying pan over medium heat, until just starting to brown. Turn off the heat.
- Add the cream cheese to the bacon and allow to soften while the bacon cools for 5 minutes.
- In your food processor, place the bacon and cream cheese mixture, along with all remaining ingredients. Keep a spoonful of the bacon aside to top the rolls.
- Blend on medium speed for 3-5 minutes until all ingredients are well combined.
- Spoon the mixture into 12 even piles on lined baking trays. Sprinkle the reserved bacon on each roll.
- Bake for 13-16 minutes, until the rolls are golden and puffed up.
- Enjoy them hot from the oven or store in the fridge. They can be quickly reheated in a microwave or toaster oven.
Keto Cheese & Bacon Rolls
Ingredients
- 5 ounces Bacon diced
- 2 tablespoons Cream Cheese
- 2 tablespoons Sesame Seeds
- 1 tablespoon Psyllium Husk
- 1 1/2 teaspoons Baking Powder
- 1 cup Cheddar Cheese shredded
- 1/2 cup Mozzarella Cheese shredded
- 3 large Eggs
- 1/2 teaspoon Pepper ground
- 1 pinch Salt
Instructions
- Preheat oven to 180C/355F.
- Saute diced bacon in a frying pan over medium heat, until just starting to brown. Turn off the heat.
- Add the cream cheese to the bacon and allow to soften while the bacon cools for 5 minutes.
- In your food processor, place the bacon and cream cheese mixture, along with all remaining ingredients. Keep a spoonful of the bacon aside to top the rolls.
- Blend on medium speed for 3-5 minutes until all ingredients are well combined.
- Spoon the mixture into 12 even piles on lined baking dishes. Sprinkle the reserved bacon on each roll.
- Bake for 13-16 minutes, until the rolls are golden and puffed up.
- Enjoy them hot from the oven or store in the fridge. They can be quickly reheated in a microwave or toaster oven.
Notes
Nutrition
Like our Cheese and Bacon Bread Rolls? Try our other Keto Baking Recipes:
To make a larger batch of this Keto Cheese and Bacon Rolls recipe adjust the servings above.
Do you drain the bacon grease ?
Hi Kelly,
No, keep all of that delicious bacon grease and mix it into the rolls.
Gerri
Mine spread out into one large blob! I drained the bacon and substituted flax meal for the psyllium husk.
Hi Mary,
The flaxseed meal doesn’t thicken the mixture as well as the ground pysllium. You might need to add a tablespoon or two more of flaxseed meal to achieve the same texture. Hope this helps
Gerri
Do you think these could be made in muffin cups or muffin top tins?
Hi Jan,
They certainly could be! The muffin top tins are a great idea to make nice thin bread for burgers and sandwiches.
Gerri
What are those little green flecks in the finished product? I don’t see them in the ingredient list nor in the picture before it’s cooked. Thanks
Hi Kathy,
It’s just a little bit of chopped parsley to add a bit of colour to the photo.
Gerri
Why use psyllium? Is there an alternative?
Hi Shirley,
Psyllium is a great source of fiber, as resulting from the fiber is low in net carbs. It also soaks up liquid, turning a sticky “batter” into more of a dough. You could try using flaxseed meal, but we haven’t tested it. Let us know how you go if you decide to try it.
Gerri
I am not a fan of sesame seeds. Could I just omit it, or is there something to substitute?
Hi Lynne,
You could try removing them completely, and if the mixture is too wet to make little piles then add a tablespoon or 2 of almond flour. Hope that helps.
Gerri
These are delicious! We ate ours with a fried egg!
Yum! That sounds great Amy.
Do you use psyllium husk powder or flakes?
Hi Christina,
The recipe used the psyllium husk (or flakes) and not the powder.
So, if we have the powder not the flakes; can we still use the powder?
I would recommend using half the powder to flakes and slowly adding more if needed. Hope that helps.
Gerri
Are the nutrient facts for ONE roll?
They sure are!
Do you know how long to cook them if you use a mini cupcake pan?
Hi Debra,
I would recommend starting with 8 minutes and checking them to see if they need longer after that. We’d love to see how they turn out! Be sure to tag us if you share them on social media 🙂
These were awesome. Mine spread out like cookies but are really bangin. I’m going ro keep making these.
Glad you enjoyed them! Thanks for your kind words John 🙂
If I was to make this for a weekend brunch, what type of cocktail should I serve and do you have a wine recommendation?
Hi Chari,
I’m sorry I can’t be of much help to you, I don’t drink! I hope you find something nice to have with them.