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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!

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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.

one keto roll on a white and brown plate

Keto cheese and bacon scroll ingredients

These mozzarella dough keto scrolls are so easy, here is all you need to make them.

keto roll ingredients on a white wood background

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!

vegemite and cheese scrolls on a pinterest banner

Other great fathead recipes

So many uses for fathead dough. Here are just a few of my favourites,

  1. Keto Chiko Rolls
  2. Delicious Keto Bagels
  3. Super Easy Keto Lahmacun
  4. Kofta Fathead Sausage Rolls
  5. Keto Breakfast Quesadilla
  6. Mexican Keto Chicken Pizza
cheese and bacon scroll on a whitte plate

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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.

Keto Meal Plans & Support
scrolls on a plate on a white table

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 😂.
5 from 11 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: keto bread
Cuisine: Australian Keto
Keyword: fathead scrolls, gluten free cheese and bacon scrolls, keto cheese and bacon scrolls, keto pizza scrolls
Recipe Category: Low Carb
Calories: 269kcal
Servings: 10 serves
Tap or hover over number to scale ingredients
Print Pin Rate



  • 50 g mozzarella shredded
  • 50 g tasty cheese shredded
  • 100 g bacon cooked and diced


  • 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.



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.


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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  • Natalie says:

    I found a tablespoon and half fat too much baking powder, you could taste it. Trying with teaspoon and half

    • Megan Mad Creations Hub says:

      Hi Natalie, you can add as much or as little as you want but I just wanted to check that it was baking powder and not baking soda that you added? And I do recommend the Bobs Red Mill Double Acting Baking Powder which I find has no affect on flavour. The recipe will still be fine with less just not as much “puff”.

  • Cassandra says:

    5 stars
    I made these with my son 9yrs old) yesterday. It was such and easy recipe and delicious that he has been planning other dishes with the dough. Thanks for the fab recipe!

    • Megan Mad Creations Hub says:

      Thanks so much Cassandra. I am so happy your son enjoyed making them and is already wanting to make them “his own”. I look forward to seeing his creations.

  • Lorraine says:

    Hi Megan
    Can you tell me the weight of the baking powder please?

  • Sarah Mell says:

    5 stars
    These are amazingly fluffy! Absolutely delicious!

  • Amanda Lachmund says:

    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!

  • Melanie says:

    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?

    • Megan says:

      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.

  • Chris says:

    Very moorish, best tasting fathead dough yet.

  • Mel says:

    5 stars
    So tasty & easy to make. Watching video is a good way to make sure you’re using right method.

  • Shelley says:

    What are the macros per scroll based on making 10 per batch please

  • Bec says:

    5 stars
    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!

    • Megan Mad Creations Hub says:

      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.

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