Low Carb Keto Pizza Rolls

Name: Low Carb Keto Pizza Rolls
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 serving
Ingredients: 2 cup almond flour; 2 eggs; 2 additional egg whites; 3 tablespoon Psyllium Husk Powder; 5 tablespoon hot water; 2 teaspoon baking powder; ½ teaspoon xanthan gum; ¼ teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 tablespoon olive oil; ⅓ cup tomato puree; 24 slices pepperoni; 1 ¼ cup grated mozzarella; 1 teaspoon Italian herbs or oregano

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8
Calories
289 kcal
Course
Snacks, Lunch
Cuisine
British

Low Carb Keto Pizza Rolls

Raiden Walker

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Keto comfort food at its best! Keto pizza rolls are a fun way to enjoy all the great things we love about pizza - while keeping it low carb. Only 10 minutes prep and 4.8g net carbs per roll!

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Ingredients

Servings

2 cup almond flour 200g
2 eggs yolks and white separated, room temperature
2 additional egg whites room temperature
3 tablespoon Psyllium Husk Powder 24g, or 6 tablespoon whole psyllium husks
5 tablespoon hot water 75 ml
2 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon olive oil

Filling

⅓ cup tomato puree 90g, double concentrated
24 slices pepperoni
1 ¼ cup grated mozzarella 140g
1 teaspoon Italian herbs or oregano

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Instructions

Preheat the oven to 180 Celsius / 356 Fahrenheit.
Separate the eggs. Beat all 4 egg whites until stiff peaks form. In a separate bowl, whisk the 2 egg yolks until they have doubled in size and are pale in colour.
Mix the almond flour, psyllium husk powder, xanthan gum, baking powder, salt, garlic and onion powder together. Then add to the egg white and egg yolk, together with the hot water and olive oil. Blend until combined using a dough whisk - don't over-blend!
Wet your hands with water or oil them slightly, so the dough does not stick to your hands. Form a large dough ball and place in the freezer for 15 minutes. Then split the dough in two and roll between two sheets of greaseproof paper, folding over the edges of the dough and re-roll to form a rectangle. Place back in the freezer for another 15 minutes.
Add half of the tomato puree, half of the chopped pepperoni and ¼ cup shredded mozzarella. Cut into 4 and roll each small rectangle into a sausage and then into a roll. The dough may slightly break but just pinch it back together with your fingers.
Repeat for the remaining dough and ingredients.
Line a 21 cm loose base springform pan with baking paper and grease with olive oil. Add the keto pizza rolls so they fit snugly. Top with the remaining mozzarella and Italian herbs.
Bake for 35 minutes until the cheese is melted and golden and the dough cooked.

Notes

Net carbs per roll: 4.8g. Makes 8 keto pizza rolls.
Make sure you put the dough in the freezer before rolling. This helps firm the dough and stops it sticking.
Place the dough back into the freezer once you've made the flat pizzas to help with rolling.
TIP: Check the rolls at minute 30. If the mozzarella has browned enough, put aluminium foil over the top for the remainder of the time.
Storage: Best fresh but can be stored in a tupperware in the fridge for up to 4 days. Freeze for up to 3 months.