Keto Spinach Dip Pull-Apart Rolls

why make this recipe

Keto Spinach Dip Pull-Apart Rolls are perfect for those who love a cheesy, flavorful snack without the carbs. These rolls combine a rich spinach dip filling with a soft, doughy exterior, making them a great option for parties, family gatherings, or even a cozy night in. They are easy to make, satisfying, and can be enjoyed by anyone following a keto diet, making them a crowd-pleaser.

how to make Keto Spinach Dip Pull-Apart Rolls

To prepare these delicious rolls, you will need only a few simple ingredients. Follow the steps below to create a mouthwatering treat.

Ingredients:

• 1 ½ cups Mozzarella Cheese, shredded
• 2 oz Cream Cheese
• 1 large Egg
• ¾ cup Super Fine Almond Flour
• 1 tsp Baking Powder
• ½ tsp Garlic Powder
• 4 oz Cream Cheese, softened
• ½ cup Shredded Mozzarella
• ¼ cup Grated Parmesan
• 4 oz Frozen Spinach, thawed and squeezed very dry
• 4 oz Artichoke Hearts, canned, drained, and chopped
• 1 clove Garlic, minced
• 1 Tbsp Butter, melted
• ½ tsp Dried Italian Seasoning

Directions:

1. In a medium bowl, mix together the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped artichokes, and the dried spinach. Set the filling aside.
2. Preheat your oven to 400°F (200°C).
3. In a microwave-safe bowl, combine 1 ½ cups of shredded mozzarella and 2 oz of cream cheese. Microwave until melted and smooth.
4. Stir in the almond flour, egg, baking powder, and garlic powder to form a dough.
5. Divide the dough into 10-12 balls, flatten each into a disc, and place a tablespoon of filling in the center.
6. Pinch the edges to form a ball and place it on a baking sheet.
7. Brush with melted butter and sprinkle with Italian seasoning.
8. Bake for 15-20 minutes until golden brown.
9. Let rest for 5 minutes before serving.

how to serve Keto Spinach Dip Pull-Apart Rolls

These rolls are great served warm straight from the oven. You can arrange them on a platter, possibly with a small bowl of marinara or ranch dressing for dipping. They make a fantastic appetizer or snack alongside a fresh salad.

how to store Keto Spinach Dip Pull-Apart Rolls

If you have leftovers, let the rolls cool completely before storing. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, just pop them in the oven at 350°F (175°C) until warmed through.

tips to make Keto Spinach Dip Pull-Apart Rolls

• Make sure to squeeze all the water out of the spinach after thawing. This prevents the filling from becoming too watery.
• Use fresh mozzarella for a stringier texture, if desired.
• For extra flavor, add some crushed red pepper flakes to the filling or dough.

variation

You can switch up the filling based on your preferences. Consider adding cooked bacon, sun-dried tomatoes, or different cheeses to customize your rolls to your taste!

FAQs

Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it down and make sure to squeeze out excess moisture before adding it to the filling.

How do I know when the rolls are done baking?
The rolls should be golden brown on top. You can also insert a toothpick into one; if it comes out clean, they are ready.

Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Just store it in the fridge for up to a day before using it. Allow it to come to room temperature before shaping the rolls.

Ellie

Keto Spinach Dip Pull-Apart Rolls

Delicious, cheesy rolls filled with spinach dip, perfect for a keto-friendly snack or appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 rolls

Course: Appetizer, Snack

Cuisine: American, Keto

Calories: 150

Ingredients Method Notes

Ingredients

  

Dough

• 1.5 cups Mozzarella Cheese, shredded
• 2 oz Cream Cheese
• 1 large Egg
• 0.75 cup Super Fine Almond Flour
• 1 tsp Baking Powder
• 0.5 tsp Garlic Powder

Filling

• 4 oz Cream Cheese, softened
• 0.5 cup Shredded Mozzarella
• 0.25 cup Grated Parmesan
• 4 oz Frozen Spinach, thawed and squeezed very dry
• 4 oz Artichoke Hearts, canned, drained, and chopped
• 1 clove Garlic, minced
• 1 Tbsp Butter, melted
• 0.5 tsp Dried Italian Seasoning

Method

 

Preparation

1. In a medium bowl, mix together the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped artichokes, and the dried spinach. Set the filling aside.
2. Preheat your oven to 400°F (200°C).
3. In a microwave-safe bowl, combine 1 ½ cups of shredded mozzarella and 2 oz of cream cheese. Microwave until melted and smooth.
4. Stir in the almond flour, egg, baking powder, and garlic powder to form a dough.
5. Divide the dough into 10-12 balls, flatten each into a disc, and place a tablespoon of filling in the center.
6. Pinch the edges to form a ball and place it on a baking sheet.
7. Brush with melted butter and sprinkle with Italian seasoning.

Baking

1. Bake for 15-20 minutes until golden brown.

Serving

1. Let rest for 5 minutes before serving. These rolls are great served warm straight from the oven.
2. You can arrange them on a platter, possibly with a small bowl of marinara or ranch dressing for dipping.

Notes

Make sure to squeeze all the water out of the spinach after thawing. This prevents the filling from becoming too watery. Use fresh mozzarella for a stringier texture, if desired. For extra flavor, add some crushed red pepper flakes to the filling or dough. If you have leftovers, let the rolls cool completely before storing in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.