Ham & Gruyere Rolls (using Fathead Dough)

Fathead Ham and Gruyere Rolls

I did an Instagram snapshot of me tucking into my recipe trial of these Ham & Gruyere Rolls (using Fathead Dough) last week. It was so well-received, I simply had to post the perfected recipe earlier than scheduled. Oh, how we love the Fathead Dough base! Here I used it (somewhat altered) to create deli ham and (powerfully-flavoured) Gruyere cheese rolls… and the results are simply amazing. One roll is very rich and filling and comes in at only 3.8g carbs per roll! Some struggle with perfecting the Fathead dough technique, but I have added step-by-step pics below to help you along…
 

– – – – – – PER SERVING – – – – – –
Carbs 3.8g | Fat 36g | Protein 27g
– – – – – – – – – – – – – – – – – – – – –


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Perhaps its time to start building up your Keto Kitchen collection if you have not already done so. Not only will my books make beautiful Christmas stocking fillers for loved ones interested in a low carb lifestyle, but you could simply treat YOURSELF! Your family (whether they live keto or not) will not be disappointed with all your exciting, delicious creations!

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Fathead Ham and Gruyere Rolls
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Ham & Gruyere Rolls (using Fathead Dough)

Delicious Ham & Gruyere Rolls using Fathead Dough, deli ham and Gruyere cheese - coming in at only 3.8g carbs per roll.
Course Bread, Light Meals
Cuisine General
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Per serving

Calories: 446kcal | Carbohydrates: 3.8g | Protein: 27g | Fat: 36g

Ingredients

  • 100 g (3.5 oz) almond flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • generous pinch salt
  • 100 g (3.5 oz) mozzarella cheese, grated
  • 70 g (2.5 oz) Gruyere cheese, grated
  • 60 g (2.1 oz) full-fat cream cheese (soft cheese)
  • 1 large egg
  • 7 slices ham
  • 60 g (2.1 oz) Gruyere cheese, grated (additional)

Instructions

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Combine the almond flour, baking powder, garlic powder and salt in a bowl. In a second, wide-bottomed bowl, add the grated mozzarella, (first reference to) grated Gruyere and cream cheese. In a third bowl. whisk the egg very well. This is what you should have ready:
    Fathead Ham and Gruyere Rolls
  • Place the bowl of cheese in the microwave on high for 1 minute 20 seconds until the cheese completely melts. (IF USING fresh mozzarella, tip out any excess liquid which separates from the melted cheese after microwaving. Failing to do this will result in your mixture being far too runny. You won't have this issue when using store-bought ready-grated mozzarella). Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture. It may seem like its not coming together - but it will. Add the whisked egg and continue to mix until the mixture comes together as a sticky dough.
  • Tip the dough out onto a long sheet of baking parchment paper. Cover with a second long sheet of parchment paper and use a rolling pin to roll out a long, rectangle. Use a pastry scraper to neaten up the rectangle, the 'dough' is easy to manipulate and spread.
    Fathead Ham and Gruyere Rolls
  • Lift the top sheet of parchment and lay on the slices of ham. I used 6 pieces, and then I halved a 7th at the one end, as pictured. Cover with the (second reference to) grated Gruyere.
    Fathead Ham and Gruyere Rolls
  • This is where it gets a bit tricky: roll the dough up, but do so gently, using a pastry scraper to move things along and assist the dough from lifting from the paper. Luckily, the 'dough' is manageable, and if you encounter any 'holes' you can simply pinch them closed. I found moving the whole rectangle of parchment one turn anti-clockwise was easier - so that I am rolling away from me (and not left-to-right), much the same way you would roll sushi.
    Fathead Ham and Gruyere Rolls
  • Now, run a sharp knife under boiling hot tap water and slice the cylinder into 4 pieces, running the knife under hot water between each slice. This makes it easier to slice through without 'squashing' the dough. (I hope you have a good quality knife that you sharpen daily.)
    Fathead Ham and Gruyere Roll
  • Place the pieces cut-side up in a baking dish lined with baking parchment paper.
  • Bake in the oven for 20 minutes, then (without opening the oven door), switch the oven off and leave the rolls in there to finish baking in the residual heat for another 5 minutes.
  • Scatter over some micro-herbs to be extra fancy - and enjoy these amazing rolls!

A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN.
Fathead Ham and Gruyere RollsFor those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Ham & Gruyere Rolls (using Fathead Dough)
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Ham & Gruyere Rolls (using Fathead Dough)
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Nutritional Information per serving
Calories                         446Kcal / 1866kJ
Fat                                 36g
Carbohydrates               3.8g
Protein                           27g

Allergens
Almonds
Milk
Eggs




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
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