If you miss pepperoni rolls on a keto diet, you will love this easy keto pepperoni roll recipe. Using fathead dough you can make this recipe easily and quickly. Each serving has only 5.1g net carbs.
You might also like this keto meat calzone recipe!
My son is crazy about pepperoni pizza. He eats it almost weekly and while I’m rarely tempted, this past week I really wanted a slice. So instead I got out my fathead dough recipe and made this easy keto pepperoni roll. It was so tasty and filling! I only ate a third of this for lunch and was totally satisfied. It’s pretty simple to make and the whole pepperoni roll was only 10.2g net carbs!
Let’s Talk About Fathead Dough
I add this part in all my fathead recipes just incase you came upon this post and have never heard of it.
Fathead dough is low carb or keto dough made mostly from cheese. It is essentially a low carb dough that was created by the people who made the movie “Fathead”.
The basic dough is made up of mozzarella cheese, cream cheese, eggs, baking powder and almond flour. You quickly melt the cheeses and then mix in the other ingredients. This makes a sticky dough that is a great substitute for pizza dough.
Making The Keto Pepperoni Roll Dough
You first melt the mozzarella cheese and cream cheese in the microwave. Only about 30-60 seconds will do it. Below you can see what the cheeses look like melted and mixed. While that is in the microwave, mix together almond flour, egg and baking powder. Then mix both bowls together and refrigerate for 20 minutes or so.
Assembling The Keto Pepperoni Roll
Below you can the steps to making this dish. The dough when it comes out of the refrigerator is very sticky. Place it on a silicone mat or parchment paper and then use your hands to form a large rectangle.
Then spread a little marinara sauce. I use Specialty Selects Marinara from Aldi but use any low carb sauce you like. Next place the pepperoni and a little more mozzarella cheese.
It’s hard to get the dough off of the mat so lift the mat to make it fold over half way. Then do the same to the other side. Try to pinch the ends and middle together and brush a little egg wash over top. Lastly sprinkle the garlic powder all over.
Bake for about 12-15 minutes until it’s browned and then let it cool before slicing.
The dough is not quite like bread but it is tasty. Below you can see what it looks like when you take a bite. You can add other things inside your pepperoni roll or make it more like a calzone if you like.
Well I hope you enjoy this keto pepperoni roll. It really doesn’t take much time to make. You can also take the dough and make a pepperoni pizza if you want. You just don’t need the egg wash. Here’s a photo of a batch I just made.
The nutritional information for ½ of the whole pepperoni roll is:
476 cals / 38.2g fat / 6.7g carbs / 1.6g fiber / 25.8g protein = 5.1g net carbs
Easy Keto Pepperoni Roll Recipe
If you miss pepperoni rolls on a keto diet, you will love this easy keto pepperoni roll recipe. Using fathead dough you make this easily and quickly. Each serving has only 5.1g net carbs.
Ingredients
- 1 cup mozzarella, shredded
- 2 oz cream cheese
- 2 teaspoons baking powder
- ¼ cup almond flour
- 1 egg, beaten
- 2 tablespoons marinara sauce
- 2 tablespoons mozzarella, shredded
- 9 slices pepperoni, small slices
- 1 egg beaten
- ¼ teaspoon garlic powder
Instructions
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Preheat oven to 400°F.
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Add 1 cup mozzarella and the cream cheese in a bowl and microwave for 30 – 60 seconds and mix well until melted and blended.
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In the meantime, add the almond flour and baking powder together in a bowl and then add in the beaten egg. Mix well to combine.
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When the cheeses are melted, mix with the egg mixture until well combined. This is a bit difficult but just keep mixing. Then place in the refrigerator for 20 minutes.
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Take out of the refrigerator place on a silicone mat covered cookie sheet. Using your hands form the dough into a large rectangle. You can also use parchment paper instead of the silicone mat.
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Add the sauce to the middle of the rectangle (you will be folding the sides in). Place the pepperoni on top and then the rest of the mozzarella.
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Using the silicone mat or parchment paper, life and fold the left side of the dough over to the middle. Then do the same with the right side. Use you hands to pinch the middle closed and the tops and bottoms.
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Take the second beated egg and brush on top, then springle the garlic powder. Cooke for 10 – 15 minutes until browned on top. Let cool before cutting.
Recipe Notes
The nutritional information for ½ of the whole pepperoni roll is:
476 cals / 38.2g fat / 6.7g carbs / 1.6g fiber / 25.8g protein = 5.1g net carbs
Donna says
Why do people always forget the oven temperature?
Denise says
My apologies Donna. It’s 400°F. I’ve fixed the recipe card. Thank you for calling this to my attention. Hope you like it!
Louise W Fierro says
your dough looks so good but when I make the fathead dough, it’s never that good looking! I live at 4500 ft in the mountains, Does the altitude make a difference? What should I do to correct that if it is a problem? Seem my dough is really “oily” even though I use low-fat cheese? What to do?
thanks for the help!
Denise says
Hi Louise, I’m not really sure about the altitude….that may be a problem. I would use full fat cheese regardless though. They usually have less carbs and would taste better. I did find that using fresh baking powder helps it to rise a bit. Also refrigerating after you mixed it well for about 30 minutes helps. It seems to me that every time I make it, it’s a little different but I do like this recipe the best so far. Hope that helps!
Natalie says
Looks so delicious and comforting! Can’t wait to try this recipe!
Kate says
This looks like the perfect after-school or work snack! Can’t wait to try this!!
Jessica Formicola says
I love pepperoni rolls! So glad to have found a healthier version, and I can’t wait to try it!
Jill says
I’ve not tried fat head dough before. This pepperoni roll is definitely making me want to try it!
Taylor Kiser says
Looks so delicious! I want this for dinner tonight!