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…
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Carbs 3.8g | Fat 36g | Protein 27g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
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Ham & Gruyere Rolls (using Fathead Dough)
- 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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Calories 446Kcal / 1866kJ
See all the Fathead dough-inspired recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.
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