Keto Cheese and Bacon Rolls
Our super easy keto cheese and bacon scrolls are going to be your new favourite recipe. Trust me these rolls 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 moreish, so make sure you have your willpower in check when you make them.
The Ingredients
These mozzarella dough keto scrolls are so easy, here is all you need to make them.
How To Make Them
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!
More Recipes To Try
So many uses for fathead dough. Here are just a few of my favourites,
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 keto fathead dough with this method. Honestly, the texture is so different and all it takes is a few ingredients added at a different times.
I hope you love this recipe and if you do let us know in the comments below how you went making it and anything you did differently or would recommend.
Tools to Make Fathead Rolls
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
Ingredients
- 250 g (2.5 cups) mozzarella grated
- 65 g (4.5 tbsp) cream cheese
- 1 ½ tablespoons (1 ½ tablespoons) baking powder See Note 1
- 1 teaspoon (1 teaspoon) xanthan gum See Note 2
- 2 (2) eggs
- 150 g (1.5 cups) almond meal See Note 3
FILLING
- 50 g (0.5 cups) mozzarella shredded
- 50 g (0.5 cups) tasty cheese shredded
- 100 g (3.5 oz) bacon cooked and diced
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃ fan/200°C static/400°F. 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. (This can be done in a heat-safe bowl over a pot of simmering water).
- 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 with bacon and cheese. Roll into a tight sausage lengthwise. Cut into 10-12 equal pieces.
- Place onto prepared baking tray. Bake 18 – 20 minutes or until lightly golden all over.
THERMAL METHOD
- Preheat oven to 180℃ fan/200°C static/400°F. 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; mix 10 sec/speed 3. Knead 1 min/dough setting. Follow from Step 5 above.
Video
Notes
Your Own Notes
Nutrition
61 responses to “Keto Cheese and Bacon Scrolls”
-
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!
-
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
-
-
So tasty & easy to make. Watching video is a good way to make sure you’re using right method. -
Very moorish, best tasting fathead dough yet.
-
Glad you enjoyed it Chris.
-
-
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.
-
-
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!
-
These are amazingly fluffy! Absolutely delicious! -
Hi Megan
Can you tell me the weight of the baking powder please? -
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!-
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.
-
-
I found a tablespoon and half fat too much baking powder, you could taste it. Trying with teaspoon and half
-
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”.
-
-
Hello. I have leftover bolognaise from your lasagne I made today. D you think it might be too wet to make this???😀
-
I would think yes, but maybe you could make them into an open pide shape with cheese and bake and top them with the bolognese?
-
-
Can this be made with your nit free pastry recipe?
-
Flax meal or sesame flour would work for sure.
-
-
Video instructions for the dough is so handy, these turned out beautifully for me. My dough is very soft though and find the baking paper the easiest way to fill them up. They taste really yum.-
So glad you enjoyed the recipe Erica. Did you use the xanthan gum? This is what helps bring the dough together. xx
-
-
Made these and love them. Great flavour and easy to make. Freeze well too. -
How do you get 10 serves by only cutting into 8 equal pieces? Doesn’t really help with the nutritional info.
-
Hi sorry you cut into 10 pieces.You can cut into more if you also roll out the dough thinner.
-
-
These were really good and so easy to make. Might just become a regular for lunch here. 👍-
That is so awesome Samara. So happy you enjoyed them and also took the time to leave a review.
-
-
Making these for the first time today they looks sooooo good. I cannot get the baking powder you use not stocked in my Coles store.
-
If you need to order any keto supplies try http://www.ehs.com.au
-
-
I made these this morning, and they’re wonderful! One question, though – would it be possible to provide thermie instructions?Thanks!
-
Hi Marla, Fathead dough is an absolute disaster in a thermomix and that is why I dont do it in there. The cheese tends to stick to the bottom and the blades. I just don’t recommend using it.
-
-
I used my stand mixer to make this and even though I let it mix for what seemed a long time it never got to the consistency of what you show in the video. I didn’t have double acting Bpowder is that why? Shoud i have just let the mixer go until it was no longer sticky? I didn’t want it to get tough so I did stop after several minutes. It is a great recipe and I made cinnamon rolls w it. Any thoughts on this?-
Hi Kimberly, I would have just kept going but seeing it is so simple by hand as you can see in my video I would just do it that way next time and you will be fine.
-
-
Cheese and bacon scrolls are my absolute favourite easy lunch when I feel like something special . These are definitely delicious and easy to make and don’t disappoint flavour wise either. I love that they can be frozen and enjoyed again another day.
Thank you for another great recipe . This one will be a regular for me-
Thanks so much Lynda. So happy you are loving them, I think I need to make a batch today too.
-
Leave a Reply