- 200 g square fathead dough
- 2tbs cream cheese
- 1 egg
- garlic powder
- baby spinach
The Best Savory Keto Rolls
These rolls have to best the ultimate crowd pleaser. Packed full of cheese, pancetta, and spinach, they are full of flavor and perfect for eating with your hands. At a party, everything always looks more appetizing when it’s on a stick, but these babies speak for themselves. The chewy dough mixed with mozzarella gives you a smilier taste experience to eating a pizza, but in one heavenly bite.
Mouth drooling yet? Carry on reading to learn how to make the best savory keto rolls recipe.
Now, there’s something we mentioned in the paragraph above, which I’m sure you’ve picked up on. This recipe is a keto recipe, meaning lowering the number of carbohydrates you consume whilst increasing the number of healthy fats, but we used the words dough. And dough usually contains grain flower. But this isnot ordinary dough. It’s magic keto dough, made out of simple ingredients such as mozzarella, cream cheese and egg. You can even add almond flour if you like and it will still be completely carbohydrate and gluten free. Result!
Once the dough is cooked, you can top it with anything you like! In this recipe, we’ve gone for gouda, pancetta, prosciutto, mushrooms and some baby spinach for added freshness. If you’re vegetarian, however, you can always pass on the meat and load the dough up with veggies instead. Just be careful not to add too many toppings, as the dough needs to be rolled in order to get the special “swirl” effect. Once ready, you can then chop the loaf into slices and serve those wonderful pieces of deliciousness.
So, there you have it. The ultimate party appetizer, picnic snack, tasty lunch … the list is endless! And remember, let us know how you get on, or if you’ve thought of any extra special toppings!
(Shoutout to Reddit user /u/monikaro11 for the awesome recipe)
I started with square fathead dough (mozzarella (200g), cream cheese (2tbs), egg (1), garlic powder, salt – I don’t like almond flour but feel free to add it).
I baked it at 200°C (400°F) until it got crispy, then I turned it over (I did that few times, since I’m still getting used to the oven, but let’s ignore that). The dough is ready when is not sticking to the parchment paper anymore and you can easily lift it up.
I topped the square dough with a bit of gouda, pancetta, prosciutto, mushrooms (previously grilled with garlic powder on butter) and baby spinach (+ Italian herbs on top).
I rolled everything and put it back into the oven for few minutes until the gouda melted. Then I sliced the loaf-thing into rolls and put toothpicks through, because they kept rolling out. Back in the oven until they got crispy on top. And done. Served with avocado and cherry tomatoes.