Low carb ham and cheese roll-ups. Warm, comforting roll ups made from fathead dough.
These low carb ham and cheese roll-ups are the real deal. Since they are made with a variation of fathead dough, they are low carb, gluten free and keto friendly. I’ve been playing with a lot of different low carb cheese dough combinations and this has to be my favorite by far. These little ham and cheese pinwheels come in at just 2 net carbs each. It almost seems too good to be true! I may or not have eaten 4 of them as soon as they came out of the oven. I’ll never tell! Be sure to check out this Pepperoni Pizza version as well. Need some additional ideas to help you use up extra holiday ham? Here you go!
A note about this Hot Ham and Cheese Roll-Ups recipe:
- It is imperative to the recipe that you use a low-moisture, part skim shredded mozzarella cheese. Switching out the cheese will make these fall flat when baking.
- Larger shreds work better and tend to be dryer. They really help make a better “dough” consistency.
- If you are worried about these rolls spreading out and flattening, try baking them in a muffin tin. Even better, use a silicone muffin pan and cut your clean up the in half.
- For best results you can also make the roll-up and the freeze it for a couple of hours before slicing and baking.
Check out some of my other favorite low carb roll-up and wrap recipes:
- Pepperoni Pizza Pinwheels
- Pesto Chicken Wraps
- Caesar Egg Salad Wraps
- Chicken Caesar Lettuce Wraps
- Cumin Spiced Beef Wraps
Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze
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Yield: 12 Rolls-Ups
Print Recipe
Pin RecipeIngredients
For the Hot Ham and Cheese Roll-Ups
- 1/4 cup almond flour (get it here)
- 3 tbsp coconut flour (get it here)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 cup low-moisture, part skim mozzarella cheese, shredded
- 4 tbsp salted butter
- 2 tbsp cream cheese
- 1 large pastured egg
- 10 oz sliced ham
- 1 1/2 cup sharp white cheddar cheese, shredded
For the Dijon Butter Glaze
- 2 tbsp salted butter
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp dried Italian seasoning
Instructions
- Preheat oven to 375°
- In a small mixing bowl, combine almond flour, coconut flour, onion powder and garlic powder.
- In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 1 minute and 30 seconds to soften. Mix together until everything is well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
- To the cheese mixture, add the dry ingredients and the egg. Mix until all ingredients are well incorporated. If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds.
- Once the ingredients are combined, spread the dough out on parchment paper or a silpat in a thin and even layer – about 9″ by 13″. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
- Once you have the dough in a nice, even rectangle, sprinkle the cheddar over top, covering all of the dough.
- Next, layer on the ham.
- Roll the dough up tightly lengthwise. This will produce smaller rolls, but you will get almost twice as many. Turn so that the seam is facing down
- Cut the ends off each side of the roll-up to even it out. Then cut it into 1″ slices.
- Place your individual roll-ups in a baking dish.
- Bake for 20-25 minutes or until they are fluffy and golden brown.
- While they are baking, melt the butter and mix it with the Dijon, Worcestershire, garlic powder and Italian seasoning. Fork whisk until all ingredients are well incorporated.
- Take your rolls out of the oven, brush the glaze over top of them. Return them to the oven and bake for an additional 5 minutes.
Notes
Per Serving – Calories – 482 Fat – 41g Protein – 25g Carbs – 6.8g Fiber – 2.8g Net Carbs – 4g
Nutrition
- Serving Size: 2 Roll-Ups
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
Yum! I can’t wait to try these, thank you, Kyndra, for another amazing recipe
You are so welcome. I hope you enjoy them as much as we did.
Is there something other than Almond flour that I can use? I am allergic to Almonds, Hazelnuts, and cashews. These look so yummy! If I can’t eat them, at least my husband can.
This is the only way I have made them. If you find a substitution that you like, please do report back 🙂
Try macadamia or sunflower. 🙂
I’m late to the party, but made these today using all coconut flour and they turned out great! I’ve never made them before, so I can’t vouch for how it changed the flavor, but it tasted good!
Did you use the same quantity as in the recipe? I am interested in trying the substitute also.
I have been waiting for this recipe ever since you posted the teaser on Facebook. Can’t wait to try these! Thanks!
You only fail if you fail to get up. Thank you for sharing your journey…
I will be making these for SUPERBOWL! yea something I can have.
Can these be frozen? Being single, I can’t eat all in one day.
I think they would freeze pretty well. However, I would reheat them in the oven. Also, you can just store them in an air-tight container in the fridge. That is what we did with the leftovers.
When I made these there weren’t any leftovers.
Mine all melted flat. They didn’t stay cohesive or puff up golden brown like yours did :-\ There’s kind of a big puddle of dough with little ham spirals sticking out all over it.
Oh well, I guess I’ll just put them in a pile and eat them with a fork!
Hmmm. I’ve made them a few times now and haven’t had that issue. I hope the pile at least still tastes good! 🙂
We had the same experience. Too much butter I think. We make ‘fathead’ pizza dough regularly, so familiar with the process. Was so excited to try this as I LOVE melted ham and cheese anything. They were tasty, but for company — not really pretty. Wondering what could have caused it ?? Almost felt like chilling/freezing the dough might have helped keep their shape as they baked. Thanks for posting Kendra. Not sure I’ll try exactly again… bummer to watch them melt into little (yummy) ham and cheese puddles. Think I’ll use “fathead” pizza dough next time since that works for me and make your rollups with the dijon butter …mmmm.
and I did use low moisture part skin mozz… it’s all I ever use. We’re in the south and while we keep the air turned up, maybe it’s warmer here? Only thing I can think of. It was yummy… if not beautiful
I just got the same result.. Tasty but just a melted pile of cheese and ham!
Hi! I made these tonight, but the dough fell flat while baking!! I followed the recipe to a t- any idea what may have caused that???
What type of mozzarella did you use? I just updated the recipe to include that it should be low moisture – part skim.
Where do u get low moisture never heard of that do u have a picture
Most of the bagged, shredded mozzarella is low moisture You just may not have noticed it on the packaging before.
Making these for Super Bowl Sunday! Thanks for all the great recipes!
The recipe only shows 1/4 c almond flour & 3T coconut flour. It doesn’t seem like it would make dough as big as the one in your picture.?
I assure you those are the proportions I used. 🙂
They’re wonderful. I’m not a fan of mustard so I just used some chipotle powder and left out the Italian seasoning, yummy. I’ve made a similar dough before but this recipe is much easier to work with. I think the cream cheese makes a huge difference. Thanks!
I was reading comments to get an idea of what to replace the mustard with when I made these! Thanks for the idea!
BOOM! Oh how I love love love these!!!! They are yummy right out of the oven – but they are just as yummy heated in the Micro (I know bad) but these bites of cheesy goodness are alllllllll mine – no I’m not sharing these are too good and I can reheat a couple for a hurry up breakfast or Lunch— Thank you Kyndra that little taste of the mustard sauce is the topper! YUM
Making now they look great. My daughter does not eat pork so I used turkey. May try next time with pastrami. 😊 Thanks for the great site and wonderful recipes. Love you blog. You show you are human and have slip ups ❤️
Has anyone tried this particular pastry recipe for a pizza base? If so, how did you like it?
Can I use ground almond rather than almond flour?
Yes, as long as it is ground finely enough.
Can you please get rid of your Instagram pop/up? It’s bloody annoying and covers the page. I don’t have an Instagram account and I don’t want one. I quit coming to your site because of it but it’s a shame because I really like your recipes and info.
If you click on it, it goes away.
For those of you that said you followed the recipe to the letter, used the right cheese, etc, and it fell flat, I noticed a couple things:
While baking, it looked like it was going to fall flat, but as it cooked longer, it rose back up. Also, I made it a point to pat my ham slices dry before putting them on the cheese, thinking if I didn’t, I’d end up with a soupy mess..
Worked like a charm.
In the tips it says to use mozzarella cheese but in recipe it calls for white cheddar cheese? Which one should I be using? Thanks!
The mozzarella is in the “dough”. The white cheddar is inside the roll-up. This recipe calls for both.
Finally tried this morning. Came out awesome. Thank you !!
Did you use a rolling pin or press the dough out with your fingers until it’s 9 x 13″? It looks so even.
I smoothed it out by hand. If it got too sticky in spots, I wet my hands
What brand or type of almond flour do you use? There are so many and since they are expensive I want to get the right one. Thanks! Your site is awesome.
I either use Bobs Red Mill or I buy it in the bulk section of my local grocery store. The bulk option typically saves a lot of money.
Could any kind of cheese be used instead of the white cheddar (American, Swiss, Gruyere etc?) or would that affect the rising/puffiness of the rolls?
You could switch out the cheese inside the roll ups, but not the cheese in the “dough”
I love your site after recently stumbling across it I am slowly trying different recipes I am in Australia and was wondering does low moisture mean low fat… do you know? thank you and I can’t wait to try
Update I have located the mozzarella it seems to be one of the dearer cheeses and if those in AU googled it….. they will be supplied the manafacturers names that do …..now I will be heading off to see if I can locate some
Update the mozzarella seems to be one of the dearer cheeses and if those in AU googled it….. they will be supplied the manafacturers names that do …..now I will be heading off to see if I can locate some
Hi Kyndra, thank you so much for such a yummy treat. Will be serving these with a beautiful vegie soup for my next girls lunch. I truly admire food bloggers who give us access to gorgeous recipes like this, and then take the time to answer our comments, positive or not so. It’s much appreciated. Cheers.
Thanks so much for the kind words. I truly appreciate it.
Just made these…placed them in a muffin pan to bake. Mine did not look as “pretty” as the ones in the pictures…put definitely kept their form. Very delicious. I’ll be having 2 a day this week for breakfast. Thanks for this great recipe idea!! 🙂
I just made them, didnt have enough mozz so used some raw cheddar ‘in’ the dough. They are puffing up nicely, but I only got 8 big ones…so am baking for 40 min, not 25. The butter (ghee) I used was sitting on top of the cheese mixture after melting and would not mix in, but I threw it all into the food processor with the dry ingredients plus the egg and it turned out great. I make the fathead dough in the food processor too. I had to keep fingers wet to spread the dough and also to roll it. The ghee is also not emulsifying into the glaze even tho I keep whisking it….no problem, will brush it on anyway. I have been wanting to make these for a long time! Thanks 😀
Hi,they look wonderful! I have a question: In your blog before the recipe,you state they come in at just 2 net carbs each,however,at the end of the recipe it says 4 net carbs.Please clarify,thank you!
Yes, at the top of the recipe box, it shows the serving size as 2 roll-ups. So 4 net carbs per serving. 2 net carbs per roll-up
made these today….they were already in the oven when I realised I forgot the egg…well…they still turned out pretty good…will make them again, but with the egg next time 😀
Made these yesterday and they were great! Nice change from eggs for breakfast! My outer layer flattened a little bit but not the inner ones. Kind of liked it though, crunchy cheese was yummy! Thanks!
made them again….I didn’t forget the egg this time….It was a nightmare to work with the dough….I have no idea what went wrong, but I couldn’t get even 1 decent ‘slice’….
Is it possible to give the amount in grams or even in oz? Australian cups/spoons might be a bit different to the ones in US….
Thanks
Oh, wow. The crumb on these is amazing! Awesome flavor, too. Thank you so much for sharing. I am going to try using the “dough” for some feta and caramelized onion mini-tarts next, but even if that doesn’t turn out well I’m so happy to have this recipe.
I made these for Christmas brunch…. I’m in the South and it was a warm Christmas. The dough completely fell apart around the outside of the spirals (I used Kraft shredded mozzarella), but after baking I just scooped them into a dish and served. The taste was amazing (I used prosciutto instead of deli ham) and will try doing it again…. But I’ll refrigerate my dough first and then fill, roll, and bake.
oh my oh my, I feel like I can now qualify for a Pinterest Fail board. I made these tonight an the dough did not hold together, it crumbled as I tried to roll it and then when I cut them it got even worse. any ideas on what I did wrong? I will make these again, am wondering if maybe adding a second egg would help?
I love how easy these are to make! And that dijon butter glaze… YUM!
These are a favourite in our household!
I have made these also using a different filling: using squeezed chopped spinach and feta cheese, gouda and salami and sundried tomato and pecorino. All come out great!
Thank you for sharing this recipe!
That was a really helpful post. Thanks!
I have these in the oven now. I used gouda and ham. Everything worked exactly as you said. I’m so excited!
These are good, like…… really really good. Thank you!!!!!
★★★★★