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
Timi says
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
Kelly says
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!
Timi says
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 😀
Lisa says
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!
Peace Love and Low Carb says
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
Katie says
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 😀
Timich says
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!! 🙂
Leanne says
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.
Peace Love and Low Carb says
Thanks so much for the kind words. I truly appreciate it.
Dee says
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
Dee says
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
Ash says
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?
Peace Love and Low Carb says
You could switch out the cheese inside the roll ups, but not the cheese in the "dough"