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Keto Daisy Bread Rolls (Cast Iron Baked)

Fluffy, golden, and baked in a cast iron pan for the perfect texture and flavor.

KETO

Prep Time: 30 minutes
Cook Time: 45 minutes
Rest Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 10 rolls (about 75 g each)

Why You’ll Love These Rolls

These keto rolls are soft, aromatic, and easy to pull apart thanks to their daisy-shaped arrangement in the pan. Baking them in cast iron not only gives them a rustic look, but also ensures even heat and that perfect crusty edge. With no wheat flour, no gluten, and very low carbs, they’re an excellent option for sandwiches, dinner rolls, or even garlic bread.

Ingredients

Dough

  • 200 g heavy cream (or coconut cream)

  • 25 g fresh yeast (or 2 packets dry yeast)

  • 50 g apple cider vinegar (or white vinegar)

  • 15 g erythritol/stevia blend (1:1)

  • 7 g salt

  • 7 g baking soda

  • 100 g ghee or refined coconut oil, melted

  • 250 g eggs (about 5 medium)

  • 50 g psyllium husk powder

  • 40 g low-carb semolina substitute (such as NoCarb mix 2)

  • 50 g bamboo fiber flour

  • 4 g xanthan gum (or guar gum)

For Brushing Before Baking

  • 1 egg, beaten

  • 40 g ghee or refined coconut oil, melted

  • Sesame seeds (optional)

For Brushing After 25 Minutes of Baking

  • 60 g ghee or refined coconut oil, melted

  • Optional: minced garlic & parsley (for garlic bread variation)

Instructions

  1. Preheat the oven: Set to 180°C (fan setting).

  2. Prepare the cream base: In a large bowl, mix the cream, yeast, vinegar, sweetener, and salt. Whisk until the cream begins to curdle slightly.

  3. Add baking soda: Stir in and allow it to foam.

  4. Mix in wet ingredients: Add melted ghee/coconut oil and eggs. Whisk until smooth.

  5. Incorporate dry binders: Add xanthan gum and low-carb semolina mix. Beat well.

  6. Add psyllium: Stir in with a spatula and let it sit for 5 minutes to allow the fibers to expand.

  7. Finish with bamboo fiber: Fold in gradually until the dough comes together.

  8. Shape the dough: Place the dough into a food-safe bag and knead lightly by hand. Divide into 10 equal portions.

  9. Prepare the pan: Line a 25 cm cast iron skillet with parchment paper, greased with a little fat.

  10. Arrange rolls: Shape each portion into a ball and place in the pan in a daisy pattern (one in the center, the rest around).

  11. Brush before baking: Coat rolls with beaten egg, drizzle with 40 g melted ghee/oil, and sprinkle sesame seeds if desired.

  12. Bake: Bake for 25 minutes. Brush with the additional melted ghee/oil (and garlic if making garlic bread).

  13. Finish baking: Continue for another 20 minutes (total 45 minutes).

  14. Resting: Turn off the oven, wedge the door open with a towel, and let the rolls rest inside for 30 minutes.

  15. Serve: Soft, golden, and ready to enjoy!

Nutrition (whole batch, without cream substitute)

  • Calories: 2902 kcal

  • Protein: 43 g

  • Fat: 230 g

  • Fiber: 148 g

  • Net Carbs: 17 g

Tips & Variations

  • Dairy-free: Use coconut cream and coconut oil instead of cream and ghee.

  • Garlic Bread: Add minced garlic and fresh parsley when brushing with melted fat.

  • Serving idea: Perfect with butter, alongside soups, or sliced for sandwiches.