“These ham and gruyere fathead rolls use my version of fathead dough and the results are simply amazing! One roll is very rich and filling and comes in at only 3.8g carbs per roll! Some may struggle with perfecting the Fathead dough technique, but I have added step-by-step pics below to help you along. A very similar version of this recipe also features in my cookbook Lazy Keto Kitchen which is available worldwide.” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Ham and Gruyere Fathead Rolls…

Fathead dough is a versatile and popular option for those following the keto diet. Made primarily from a combination of mozzarella cheese, cream cheese, almond flour, and eggs, it offers a low-carb alternative to traditional dough. One delicious way to utilise fathead dough on the keto diet is by making my ham and Gruyere rolls!
 

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To make these delectable rolls, start by preparing the fathead dough, then rolling it into a rectangular shape. Then, layers of savoury ham and grated Gruyere cheese is added, before it gets rolled up tightly, like a Swiss roll.

Next, we slice the rolled dough into portions and bake until golden and the cheese has melted into a gooey delight. The result is a heavenly combination of flavours, with the richness of the Gruyere cheese complementing the saltiness of the ham.

 
These ham and Gruyere rolls are a satisfying keto-friendly snack or meal option. They provide a good source of protein from the ham and cheese while keeping the carbohydrate content low. The fathead dough acts as a tasty and substantial wrapper, making these rolls a perfect choice for those on the keto diet.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for these Ham and Gruyere Fathead Rolls, as well as all the Fathead dough inspired recipes on Fats of Life®.
 

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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.

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Course Bread, Light Meals

Cuisine General

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Monya Kilian Palmer

Per serving

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

Equipment

• kitchen scale
• sharp knife
• universal measuring spoons
• mixing bowl
• whisk
• wooden spoon
• rolling pin
• baking parchment paper
• pastry scraper

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:
  
• 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.
  
• 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.
  
• 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.
  
• 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.)
  
• 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!

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A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN.

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                         446Kcal / 1866kJ
Fat                                 36g
Carbohydrates               3.8g
Protein                           27g

Allergens
Almonds
Milk
Eggs

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See all the Fathead dough-inspired recipes on Fats of Life:

Chicken Leek and Mushroom Pie (Keto)

Bahārāt Turkey Sausage Rolls with Sweet and Spicy Mayo (Keto)

Pepperoni Pizza Rollups (Keto)

Easter Cinnamon Rolls (Keto)

Spinach and Pesto Keto Gnocchi

Bacon and Tomato Keto Gnocchi

Load More

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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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