April 12th, 2020
Keto Cheese and Bacon Scrolls with Fathead Dough
Everyday ingredients make these keto cheese and bacon scrolls a winner! You will have to fight the family for these scrolls they are THAT good!
Originally featured in our Keto Breads eBook. If you want more delicious keto bread recipes then grab your copy now! View Cookbook
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
Our super easy keto cheese and bacon scrolls are going to be your new favourite recipe. Trust me these rolls are are super simple and absolutely freakin tasty!
With some basic keto pantry essential ingredients you will be overjoyed to be able to whip these up for a super simple meal. YES meal!
They are very filling but very moorish, so make sure you have your willpower in check when you make them.
Keto cheese and bacon scroll ingredients
These mozzarella dough keto scrolls are so easy, here is all you need to make them.
How to make a fathead scroll
Here is my super easy step by step guide to not only make these keto cheese and bacon scrolls but any kind of fathead roll recipe.
Whether you want to make our super easy Vegemite and Cheese Scroll recipe or create your own fathead pizza pinwheel scroll recipe (or more) it is so simple.
Here is my very basic guide to making the best keto rolls with seriously very little effort!
Melt the cheeses in the microwave Stir until combines Add egg and baking powder
It will foam like crazy Work it until it is stiff and dough-like Place between cling film or baking paper and roll out
Spread it out to 35 x45cm Sprinkle with cheese Oh yeah and bacon
Using a silicone mate begin to roll dough Until you have a log Then get ready to cut to size
Section cut Then cut scrolls Transfer to prepared baking trays
Transfer to prepared baking trays Place into the oven Bake until golden and delicious
Other great fathead recipes
So many uses for fathead dough. Here are just a few of my favourites,
- Keto Chiko Rolls
- Delicious Keto Bagels
- Super Easy Keto Lahmacun
- Kofta Fathead Sausage Rolls
- Keto Breakfast Quesadilla
- Mexican Keto Chicken Pizza
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Watch me make cheese and bacon pinwheel scrolls
I won’t lie, but this video seriously shows you how to make the BEST fathead dough. After years of fart-assing around with various methods I have achieved a miracle.
Watch this video and tell me if you have been making a keto fathead dough with this method. Honestly the texture is so different and all it takes is a few ingredients added at a different time.
I hope you love this recipe and if you do let us know in the comments below how you went making it and anything your did differently or would recommend.
tools to make fathead scrolls
Silicone Mat – a good quality and good size silicone mat is one of the best tools in the kitchen. Use it to wrap foods to keep warm or develop yeast. Roll dough on it or bake on it.
Baking Trays – I choose to have just a few large baking trays that are the same size as my oven shelves. This way I can use each shelf to its maximum capacity. The lighter the colour the better conductor of heat.
Silicone Spatula – throw away those toxic old plastics and get silicone. Most are a one piece silicone spatula that is safe to use to mix or on a hot stove.
Keto Cheese and Bacon Scrolls
My all time fave is keto cheese and bacon scrolls. These are so good you have to make sure you share 😂.
Calories: 269kcal
Servings: 10 serves
Tap or hover over number to scale ingredientsIngredients
- 250 g mozzarella grated
- 65 g cream cheese
- 1 ½ tablespoons baking powder See Note 1
- 1 teaspoon xanthan gum See Note 2
- 2 eggs
- 150 g almond meal See Note 3
FILLING
- 50 g mozzarella shredded
- 50 g tasty cheese shredded
- 100 g bacon cooked and diced
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃. Line a large baking tray with baking paper.
- Heat cheese and cream cheese in microwave-safe bowl for 2 minutes on high. Stir to combine.
- Add eggs and baking powder. Stir to combine (mixture should foam up a lot). See Note 1.
- Add remaining ingredients and mix until well combined and until no longer sticky. See Note 2
- Flatten dough out into large 40 cm x 30 cm rectangle.
- Spread over bacon and top with cheese. Roll into a tight sausage lengthwise. Cut into 10 equal pieces.
- Place onto prepared baking tray. Bake 14 – 16 minutes or until lightly golden all over.
THERMOMIX® METHOD
- Preheat oven to 180℃. Line a large baking tray with baking paper.
- Add cheese and cream cheese to mixer. Chop 5 sec/speed 5.
- Melt cheese 3 min/90°C/speed 3.
- Add eggs and baking powder and mix 15 sec/speed 3.
- Add remaining ingredients and mix 10 sec/speed 3. Knead 1 min/dough setting. Follow from Step 5 above.
Video
Notes
1. I always recommend Bob’s Red Mill Double Acting Baking Powder. It is aluminium and gluten free and truly makes a HUGE difference with gluten free keto baking.
2. Xanthan gum can be omitted BUT I do not recommend it. It’s purpose here is to create a gluten-like bread. It also helps in absorbing the fats and making the dough a lot less sticky and gives it a much better consistency and holding power. 3. Almond Meal can be substituted with almond flour, or flax meal. 4. Working the dough before rolling out can take a few minutes. The dough will be very sticky at first but the more you work it with your spatula the less sticky and more “dough like” it will become. Don’t give up, just keep churning it and get some exercise while making these delicious scrolls.
4. Best kept in the fridge for up to 5 days. Alternatively enclose in an airtight ziplock bag and freeze for later.
5. Add any of your favourite rolls ingredients with or instead of cheese and bacon. This recipe also makes great pizza scrolls.
2. Xanthan gum can be omitted BUT I do not recommend it. It’s purpose here is to create a gluten-like bread. It also helps in absorbing the fats and making the dough a lot less sticky and gives it a much better consistency and holding power. 3. Almond Meal can be substituted with almond flour, or flax meal. 4. Working the dough before rolling out can take a few minutes. The dough will be very sticky at first but the more you work it with your spatula the less sticky and more “dough like” it will become. Don’t give up, just keep churning it and get some exercise while making these delicious scrolls.
4. Best kept in the fridge for up to 5 days. Alternatively enclose in an airtight ziplock bag and freeze for later.
5. Add any of your favourite rolls ingredients with or instead of cheese and bacon. This recipe also makes great pizza scrolls.
Nutrition
Serving: 1serve | Calories: 269kcal | Carbohydrates: 4g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 87mg | Potassium: 32mg | Fiber: 2g | Sugar: 1g | Vitamin A: 48IU | Calcium: 36mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!
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38 Comments
These are amazingly fluffy! Absolutely delicious!
Love these and so simple to make. I cooked the bacon prior and added chilli flakes too. I didn’t use the Xanthan Gum. Big hit – even my fussy husband loved them!
Hi Meg, I used tasty cheese instead of mozzarella cheese for the dough (ran out of mozzarella) and omitted the xanthan gum. Found the dough started to break when I was trying to roll it into a log. Do you recommend using mozzarella cheese for the dough next time or does it not matter?
Hi Melanie, I only recommend using mozzarella in the dough and I recommend the xanthan gum as it helps hold the dough together. Hopefully next time it will work perfect for you.
Very moorish, best tasting fathead dough yet.
Glad you enjoyed it Chris.
So tasty & easy to make. Watching video is a good way to make sure you’re using right method.
What are the macros per scroll based on making 10 per batch please
Hi Shelley, the macros you see on the recipe card are based on 10 per batch
These are amazing. It’s my first time making a fat head dough and I found it such a lovely, easy dough to work with. Thanks for a great recipe!
This was my first time making a fat head dough and found it to be so easy to work with. The scrolls were delicious! Thanks for an amazing recipe, you’re so clever!
Thanks so much for giving them a try Bec. I hope you and the family love them. Also thanks so much for taking the time to leave a review. It really is appreciated.
I’m the video you mentioned using oat fiber and gluten flour for the almond flour how much would you recommend? Can wait to try this recipe, I have tried other fat head and didn’t turn out right but now with your video and tips will try again!
This is an awesome recipe that I use again and again. It’s becoming a regular lunchbox treat for the whole family. Thanks so much!