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.
Preheat oven to 400°F.
Add 1 cup mozzarella and the cream cheese in a bowl and microwave for 30 - 60 seconds and mix well until melted and blended.
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.
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.
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.
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.
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.
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.
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