This Keto Pepperoni Rolls recipe is a low carb twist on the classic West Virginia snack.
This Keto Pepperoni Rolls recipe makes 16 serves. 1 serving is 1 roll and has 2g net carbs.
Store leftover Keto Pepperoni Rolls in the fridge for up to 1 week, or freeze for up to 3 months. Rolls can be enjoyed cold, or reheated in the microwave or a low oven, until warmed through.
Keto Pepperoni Rolls Ingredients
- 2 teaspoons of Dried Instant Yeast
- 2 teaspoons of Inulin
- 2 tablespoons of Warm Water
- 1 ½ cup of Almond Flour
- 2 teaspoons of Xanthan Gum
- 2 tablespoons of Salted Butter
- 3 cups of Mozzarella Cheese, shredded
- 1 large Egg
- 8 ounces of Pepperoni, thinly sliced
How to Make Keto Pepperoni Rolls
- In a small bowl, add the yeast, inulin, and water. Mix well and set aside in a warm place to proof.
- In a large mixing bowl, add the almond flour and xanthan gum, mix well and set aside.
- In a nonstick saucepan, add the butter and mozzarella. Place over medium-low heat, until the cheese has fully melted to a pouring consistency, be sure to keep stirring to ensure it doesn’t start browning.
- Add the melted cheese to the almond flour, along with the proofed yeast, and egg. Mix until a sticky dough has formed. I recommend popping on a foodsafe glove and mixing by hand.
- Cover the dough with a clean cloth and place in a warm spot to proof for 1 hour.
- Divide the dough into 16 evenly sized balls.
- Roll each ball out, between 2 piece of parchment paper, into a round disc about 6mm/.025in thick.
- Layer slices of pepperoni in the center, around 4-8 depending how large your slices are, and roll up like a scroll, tuck the sides in as you go. Repeat with all the dough balls.
- Place the rolls, seam side down onto a cookie sheet lined with parchment paper, and place in a warm place to rise for 30 minutes.
- Preheat your oven to 190C/375F.
- Bake the rolls for 15-20 minutes until they are golden brown and puffed up.
- Allow to cool for 15 minutes before enjoying!
Keto Pepperoni Rolls
This Keto Pepperoni Rolls recipe is a low carb twist on the classic West Virginia snack.
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Print Pin Share EmailServings: 16 servings
Calories: 216kcal
Unit Conversion
Ingredients
- 2 teaspoons Dried Yeast
- 2 teaspoons Inulin
- 2 tablespoons Warm Water
- 1 ½ cup Almond Flour
- 2 teaspoons Xanthan Gum
- 2 tablespoons Salted Butter
- 3 cups Mozzarella Cheese shredded
- 1 large Egg
- 8 ounces Pepperoni thinly sliced
Instructions
- In a small bowl, add the yeast, inulin, and water. Mix well and set aside in a warm place to proof.
- In a large mixing bowl, add the almond flour and xanthan gum, mix well and set aside.
- In a nonstick saucepan, add the butter and mozzarella. Place over medium-low heat, until the cheese has fully melted to a pouring consistency, be sure to keep stirring to ensure it doesn’t start browning.
- Add the melted cheese to the almond flour, along with the proofed yeast, and egg. Mix until a sticky dough has formed. I recommend popping on a foodsafe glove and mixing by hand.
- Cover the dough with a clean cloth and place in a warm spot to proof for 1 hour.
- Divide the dough into 16 evenly sized balls.
- Roll each ball out, between 2 piece of parchment paper, into a round disc about 6mm/.025in thick.
- Layer slices of pepperoni in the center, around 4-8 depending how large your slices are, and roll up like a scroll, tuck the sides in as you go. Repeat with all the dough balls.
- Place the rolls, seam side down onto a cookie sheet lined with parchment paper, and place in a warm place to rise for 30 minutes.
- Preheat your oven to 190C/375F.
- Bake the rolls for 15-20 minutes until they are golden brown and puffed up.
- Allow to cool for 15 minutes before enjoying!
Nutrition
Serving: 100g | Calories: 216kcal | Carbohydrates: 4g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 410mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
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To make a larger batch of this Keto Pepperoni Rolls recipe adjust the servings above.
where do you buy inulin. I have never heard of it and can it be omitted from a recipe? I live in Canada.
Hi Deb,
You can get inulin from most health food stores or online. Inulin is a low carb substitute for sugar, which is used to feed the yeast and help it rise. I don’t recommend leaving it out, as, without it, the rolls won’t rise at all.