Chorizo & Cheese Keto Bread Rolls

? Yep, that's the drool emoji, and it will be an accurate representation of you when you smell these cooking in the oven ? This recipe is incredibly easy to make and these Chorizo & Cheese Keto Bread Rolls taste so damn good. They're perfect just munching on them as little snacks, or you could easily cut one in half and use it as a mini bread roll or dinner roll.

By Luke Hopkins  , , , Print

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  • Prep 10 MINS
  • Cook 25 MINS
  • Yields 20 Mini Bread Rolls


 1 pack of Protein 6 Seeds Bread Mix

 200g of tasty cheese, grated

 200g of chorizo, diced into 1cm cubes and pan-fried

 1 ¾ cup water

 2 eggs

 20ml white vinegar

 Herbs or Chilli flakes to taste (optional)


 You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)


1Preheat your oven for at least 15min on 180 degrees.

2Line a large muffin tray with 20 cafe-style muffin wrappers. These are made from baking paper, not the cupcake ones made from paper. Note: If you have a silicon muffin tray you don't need to line the tray.

3Add the Protein 6 Seeds into a large bowl. Add the cooked chorizo, and the tasty cheese and stir to combine.

4In a smaller bowl whisk together the water, 2 eggs and white vinegar, then pour the wet mix into the dry mix, and combine well.

5Using a regular spoon, portion the mix out into the 20 lined muffin wrappers.

6Bake for 20-25 minutes or until the muffins are starting to go golden brown on top. Then remove from the oven and place them on a cooling rack.

Cheese & Chorizo Keto Bread Rolls


Serving size1g
Energy138 Cal (577 Kj)
Fat, total9g
- Saturated fat4g
Carbohydrate, total1g
- Sugar1g
Dietary fibre5g

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