Keto Pesto Rolls
Credit and recipe goes to jeeves333:
Ingredients: 200g + 60g low moisture shredded mozzarella, divided
75g low fat cream cheese
100g ground almonds
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp xanthum gum (not completely necessary, but will help with texture)
Salt and pepper
1 egg, beaten
100g pesto
Method: In a microwave safe bowl combine 200g mozzarella and cream cheese – heat on high for 30 seconds at a time, mixing well in between until combined
Add the almonds, seasonings, and xantum gum. Mix well – re heating if necessary
Mix through the egg – the dough may be a bit liquidy at first, but will firm up as it cools
Divide the dough in half, and roll one half of the dough between two sheets of wax paper into a long rectangle (about 1 cm thick). Spread half of the pesto, and top with 30g of the remaining mozzarella cheese. Roll long ways; I find the easiest way to roll is lift the wax paper from under the dough, and roll forward. Roll as tight as possible.
Cut the roll into 4 pieces, and place swirl side up in a baking dish lined with wax paper. Repeat step 4 with the remaining ingredients
Bake in a pre heated oven at 180C fan for 40 minutes, or until browned and cooked through. Enjoy!
Nutritional facts: serves 4 (2 rolls per serving)
Calories: 496
Carbs: 5g
Fat: 40.6g
Protein: 26.2g
