Keto Pepperoni Rolls

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This Keto Pepperoni Rolls recipe is a low carb twist on the classic West Virginia snack.

Keto Pepperoni Rolls in a basket with one cut open to show the swirl of pepperoni in the center.
Keto Pepperoni Rolls

This Keto Pepperoni Rolls recipe makes 16 serves. 1 serving is 1 roll and has 2g net carbs.

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Store leftover Keto Pepperoni Rolls in the fridge for up to 1 week, or freeze for up to 3 months. Rolls can be enjoyed cold, or reheated in the microwave or a low oven, until warmed through.

Keto Pepperoni Rolls Ingredients

Dough filled with pepperoni being rolled up into a pepperoni roll.
Keto Pepperoni Rolls Ingredients
  • 2 teaspoons of Dried Instant Yeast
  • 2 teaspoons of Inulin
  • 2 tablespoons of Warm Water
  • 1 ½ cup of Almond Flour
  • 2 teaspoons of Xanthan Gum
  • 2 tablespoons of Salted Butter
  • 3 cups of Mozzarella Cheese, shredded
  • 1 large Egg
  • 8 ounces of Pepperoni, thinly sliced

How to Make Keto Pepperoni Rolls

Keto Pepperoni Rolls on a plate with one cut open to show the swirl of pepperoni in the center.
How to make Keto Pepperoni Rolls
  1. In a small bowl, add the yeast, inulin, and water. Mix well and set aside in a warm place to proof.
  2. In a large mixing bowl, add the almond flour and xanthan gum, mix well and set aside.
  3. In a nonstick saucepan, add the butter and mozzarella. Place over medium-low heat, until the cheese has fully melted to a pouring consistency, be sure to keep stirring to ensure it doesn’t start browning.
  4. Add the melted cheese to the almond flour, along with the proofed yeast, and egg. Mix until a sticky dough has formed. I recommend popping on a foodsafe glove and mixing by hand.
  5. Cover the dough with a clean cloth and place in a warm spot to proof for 1 hour.
  6. Divide the dough into 16 evenly sized balls.
  7. Roll each ball out, between 2 piece of parchment paper, into a round disc about 6mm/.025in thick.
  8. Layer slices of pepperoni in the center, around 4-8 depending how large your slices are, and roll up like a scroll, tuck the sides in as you go. Repeat with all the dough balls.
  9. Place the rolls, seam side down onto a cookie sheet lined with parchment paper, and place in a warm place to rise for 30 minutes.
  10. Preheat your oven to 190C/375F.
  11. Bake the rolls for 15-20 minutes until they are golden brown and puffed up.
  12. Allow to cool for 15 minutes before enjoying!
Keto pepperoni rolls

Keto Pepperoni Rolls

This Keto Pepperoni Rolls recipe is a low carb twist on the classic West Virginia snack.
4.34 from 6 votes
Print Pin
Course: Lunch, Snack, Snacks
Cuisine: American
Prep Time: 40 mins
Cook Time: 20 mins
Proofing: 3 hrs
Total Time: 4 hrs
Servings: 16 servings
Calories: 216kcal
Author: Gerri

Ingredients

  • 2 teaspoons Dried Yeast
  • 2 teaspoons Inulin
  • 2 tablespoons Warm Water
  • 1 ½ cup Almond Flour
  • 2 teaspoons Xanthan Gum
  • 2 tablespoons Salted Butter
  • 3 cups Mozzarella Cheese shredded
  • 1 large Egg
  • 8 ounces Pepperoni thinly sliced

Instructions

  • In a small bowl, add the yeast, inulin, and water. Mix well and set aside in a warm place to proof.
  • In a large mixing bowl, add the almond flour and xanthan gum, mix well and set aside.
  • In a nonstick saucepan, add the butter and mozzarella. Place over medium-low heat, until the cheese has fully melted to a pouring consistency, be sure to keep stirring to ensure it doesn’t start browning.
  • Add the melted cheese to the almond flour, along with the proofed yeast, and egg. Mix until a sticky dough has formed. I recommend popping on a foodsafe glove and mixing by hand.
  • Cover the dough with a clean cloth and place in a warm spot to proof for 1 hour.
  • Divide the dough into 16 evenly sized balls.
  • Roll each ball out, between 2 piece of parchment paper, into a round disc about 6mm/.025in thick.
  • Layer slices of pepperoni in the center, around 4-8 depending how large your slices are, and roll up like a scroll, tuck the sides in as you go. Repeat with all the dough balls.
  • Place the rolls, seam side down onto a cookie sheet lined with parchment paper, and place in a warm place to rise for 30 minutes.
  • Preheat your oven to 190C/375F.
  • Bake the rolls for 15-20 minutes until they are golden brown and puffed up.
  • Allow to cool for 15 minutes before enjoying!

Nutrition

Serving: 100g | Calories: 216kcal | Carbohydrates: 4g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 410mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
Keto Pepperoni Rolls on a plate with 1 sliced open.
Keto Pepperoni Rolls Recipe

Looking for more delicious Keto Bread recipes? Try our;

To make a larger batch of this Keto Pepperoni Rolls recipe adjust the servings above.

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2 thoughts on “Keto Pepperoni Rolls”

    • Hi Deb,

      You can get inulin from most health food stores or online. Inulin is a low carb substitute for sugar, which is used to feed the yeast and help it rise. I don’t recommend leaving it out, as, without it, the rolls won’t rise at all.

      Reply

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