Ingredients

The following ingredients have 16 Servings
  • 2 teaspoons Dried Yeast
  • 1 teaspoon Inulin
  • 2 tablespoons Water (warm)
  • 5.5 ounces Almond Flour
  • 2 teaspoons Xanthan Gum
  • 1 teaspoons Italian Herb Mix
  • 1/2 teaspoon Baking Powder
  • 11 ounces Mozzarella Cheese (shredded)
  • 2 ounces Cream Cheese
  • 1 large Egg
  • ⅓ cup Keto Marinara Sauce
  • 3 ounces Pepperoni (thinly sliced)
  • 5 ounces Mozzarella Cheese (shredded)

Instruction

  • In a small bowl, add the yeast, inulin and warm water. Set aside for 5-10 minutes to proof.
  • In a large mixing bowl, add the almond flour, xanthan gum, baking powder, and herb mix. Mix well and set aside.
  • Place a nonstick saucepan over medium-low heat and add the 11 ounces of mozzarella cheese and cream cheese. Heat until the mixture has melted completely and is of a pouring consistency.
  • Add the melted cheese mixture into the almond flour, along with the proofed yeast. Give it a quick mix and then add the egg. Mix well - we recommend wearing a food safe glove and mixing by hand.
  • Once the dough is completely mixed, leave to rest for 10 minutes.
  • Preheat your oven to 200C/390F. Line a large cookie sheet with parchment paper and set aside.
  • Place the dough between 2 sheets of parchment paper and roll into a large rectangle about 5mm/0.25in thick.
  • Spread over the marinara sauce, leaving about a 2cm/1 inch without sauce along one of the long sides to help seal the roll.
  • Layer the pepperoni over the sauce and top with the shredded mozzarella.
  • Roll into long log, and press firmly. Cut into 16 even pieces.
  • Place the scrolls, cut side down onto your prepared cookie sheet and bake for 15-25 minutes, until the rolls are golden brown.
  • Allow to cool for 15 minutes before enjoying!