Keto Spinach Dip Pull-Apart Rolls
These Keto Spinach Dip Pull-Apart Rolls use classic Fathead dough stuffed with a rich spinach and artichoke filling to create a low-carb, gluten-free appetizer that is golden on the outside and irresistibly cheesy inside. Perfect as a party centerpiece or keto-friendly snack.
Equipment
- Microwave-safe bowl
- Mixing bowl
- baking sheet or cast iron skillet
Ingredients
- 1 1/2 cups mozzarella cheese, shredded
- 2 oz cream cheese (for dough)
- 1 large egg
- 3/4 cup super fine almond flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 4 oz cream cheese, softened (for filling)
- 1/2 cup mozzarella cheese, shredded (for filling)
- 1/4 cup parmesan cheese, grated
- 4 oz frozen spinach, thawed and squeezed dry
- 4 oz artichoke hearts, drained and chopped
- 1 clove garlic, minced
- 1 Tbsp butter, melted
- 1/2 tsp dried Italian seasoning
Instructions
- In a bowl, mix cream cheese, mozzarella, parmesan, garlic, chopped artichokes, and thoroughly squeezed spinach until well combined. Set aside.
- Preheat oven to 400°F (200°C). In a microwave-safe bowl, heat mozzarella and cream cheese in 30-second intervals until fully melted and smooth.
- Stir almond flour, egg, baking powder, and garlic powder into the melted cheese. Knead until a uniform dough forms.
- Divide dough into 10–12 balls. Flatten each, add a tablespoon of filling, then seal and roll into a ball.
- Arrange dough balls touching each other on a parchment-lined baking sheet or greased skillet. Brush with melted butter and Italian seasoning. Bake 15–20 minutes until golden brown.
- Let rolls rest for 5 minutes before serving so the filling sets slightly. Serve warm.
Notes
Be sure to squeeze the spinach extremely dry to prevent soggy rolls and ensure the best texture.