Make way, here come the keto friendly savoury scrolls! So eating keto does not mean you have to say farewell to doughy, yummy scrolls. No sir-eee. Not this little keto loving kid. I am a scroll lover from way back. A late breakfast, eat a scroll. Mid morning with coffee, eat a scroll, 3pm hunger pangs, eat a scroll.
Scrolls were part of the contributing array of yummies I would munch down pre keto days. My favs, when living in New Zealand were cinnamon and, once back in Australia, cheesymite (cheese and Vegemite).
So imagine my surprise when I saw these babes and then made me some. OMGoodness, gracious and lordy lordy!! These would do great at breakfast, brunch, lunch, in school lunches and for an easy afternoon snack. If you want something sweeter, go see my fakery donut holes.
- Prep 20 easy minutes
- Skill – nearly easy
- Needs a microwave
- Ingredients – easy to find
- Gluten free
- Keto friendly
- Low carb
170g mozzarelle grated
85g almond flour/meal
40g cream cheese
1 teaspoon baking powder
1 pinch of pink salt
any seasoning you like to add
Any combo that works for you. The video is bacon and tasty grated cheese. The pic is tomato, ham and cheese. I’m about to try cream cheese, monk fruit sweetener and cinnamon and cream cheese with raspberry jam, akin to the old jam rollypolly I am thinking.
I would also do salami and cheese, or ham, cheese and pineapple or chicken and pesto with parmesan. I could go on ….
Put mozzarella, cream cheese, flour and salt in a microwave-safe bowl. Microwave for 1 minute 30 seconds. Take out and mix together. Put back in the microwave for 30 seconds. Take out and mix gently with a spatula for best results.
Add beaten egg, baking powder and seasonings. Mix until it is a dough.
Use two sheets of non-stick baking paper. Put the dough ball between them and squish out into a thin rectangle shape. Doesn’t have to be perfect. Aim for no more than about 5mm thick.
If you want to add tomato paste now is the time. Spread the tomato paste over the dough. Add your filling sprinkled across the whole rectangle. Now grab the underneath baking paper to help lift and roll up the dough to form a cylinder shape, like a swiss roll. Cut the roll into the width you like, mine are about 3cm.
Reuse one of the pieces of baking paper to line the oven tray. I use a slice tray and pack them closer together to help keep the shape. You can use a muffin tray if you like.
Bake at 180C for about 15 to 20 minutes. Let cool slightly on the tray. Then eat warm, slathered in butter if you want to. I recommend it, cheers Le xox
PS if you make any different combos, leave a comment and share your ideas:) I tried these two below. Added one teaspoon of vanilla and one teaspoon of monk fruit sweetener to the dough to make it slightly sweeter. Then spread the dough with cream cheese and did half with raspberry jam and the other side with one teaspoon of monk fruit golden and cinnamon mixed together.
Cinnamon and cream cheese … delightful! The jam ones were just like a jam rollypolly … only not packed full of sugar!
I cooked them in muffin cases so I can easily include them in school lunch boxes. I will add a blob of butter to the top and wrap them to go!