Keto Spinach Dip Pull-Apart Rolls
Delicious low-carb rolls filled with spinach, artichokes, and cheese, perfect for appetizers or party snacks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10-12 rolls
- Category: Appetizer
- Method: Baking
- Cuisine: Keto
- Diet: Keto
Ingredients
Scale
- 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
Instructions
- In a medium bowl, mix the softened cream cheese, mozzarella, Parmesan, garlic, chopped artichokes, and dry spinach.
- Preheat your oven to 400°F (200°C).
- In a microwave-safe bowl, combine 1 ½ cups shredded mozzarella and 2 oz cream cheese. Microwave in 30-second bursts until melted and smooth.
- Stir in the almond flour, egg, baking powder, and garlic powder until well mixed. Knead the dough with your hands until it’s even.
- Divide the dough into 10-12 equal balls. Flatten one ball into a small disc in your palm.
- Place a tablespoon of the spinach filling in the center. Fold the dough edges over the filling and pinch them to seal.
- Arrange the stuffed balls in a circle on a parchment-lined baking sheet or greased cast-iron skillet.
- Brush the tops with melted butter and sprinkle with Italian seasoning.
- Bake for 15-20 minutes until the rolls are golden brown and firm. Allow them to rest for 5 minutes before serving.
Notes
Ensure the spinach is well-drained to avoid soggy rolls. Keep the dough warm while working with it for easier handling.