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!
Recipe Tips and Variations
- 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 time 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.
More Keto Ham Recipes
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Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze
- Yield: 12 Rolls-Ups 1x
- Diet: Gluten Free
Ingredients
Units
Scale
For the Hot Ham and Cheese Roll-Ups
- ¼ cup blanched almond flour
- 3 tablespoons coconut flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ cup low-moisture, part skim mozzarella cheese, shredded
- 4 tablespoons salted butter
- 2 tablespoons cream cheese
- 1 large egg
- 10 ounces sliced ham
- 1 ½ cups sharp white cheddar cheese, shredded
For the Dijon Butter Glaze
- 2 tablespoons salted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
Instructions
- Preheat oven to 375°F.
- 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.
- Category: Ham Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 Roll-Ups
- Calories: 482
- Fat: 41g
- Carbohydrates: 6.8g
- Fiber: 2.8g
- Protein: 25g
Liz says
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!
Mommaofmany says
I was reading comments to get an idea of what to replace the mustard with when I made these! Thanks for the idea!
Tonya says
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.?
Peace Love and Low Carb says
I assure you those are the proportions I used. 🙂
Sarah says
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???
Peace Love and Low Carb says
What type of mozzarella did you use? I just updated the recipe to include that it should be low moisture - part skim.
jolene says
Where do u get low moisture never heard of that do u have a picture
Peace Love and Low Carb says
Most of the bagged, shredded mozzarella is low moisture You just may not have noticed it on the packaging before.
Liz says
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!
Peace Love and Low Carb says
Hmmm. I've made them a few times now and haven't had that issue. I hope the pile at least still tastes good! 🙂
kelly says
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.
kelly says
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
Sf says
I just got the same result.. Tasty but just a melted pile of cheese and ham!
kathie says
Can these be frozen? Being single, I can't eat all in one day.
Peace Love and Low Carb says
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.
Rob says
When I made these there weren't any leftovers.
Marty says
I will be making these for SUPERBOWL! yea something I can have.
Donna says
You only fail if you fail to get up. Thank you for sharing your journey...
Lori Kaumans says
I have been waiting for this recipe ever since you posted the teaser on Facebook. Can't wait to try these! Thanks!
Elizabeth says
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.
Peace Love and Low Carb says
This is the only way I have made them. If you find a substitution that you like, please do report back 🙂
Brooke says
Try macadamia or sunflower. 🙂
Hilary says
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!
Amy says
Did you use the same quantity as in the recipe? I am interested in trying the substitute also.
Diane Alise says
Yum! I can't wait to try these, thank you, Kyndra, for another amazing recipe
Peace Love and Low Carb says
You are so welcome. I hope you enjoy them as much as we did.