Keto Tomato Basil Cream Cheese Rolls
Simply delicious keto tomato basil cream cheese rolls.
Easy homemade low carb bread rolls with tomato, basil & cream cheese for the perfect side dish.
Yummy keto dinner rolls to go with pasta, meat or salad.
Simple from scratch rolls that will please any crowd.
No need for store bought bread or rolls when you can make homemade.
You can’t go wrong with this gluten free bread recipe.
Get ready to make the best keto low carb tomato basil cream cheese rolls.
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How to Make Keto Tomato Basil Cream Cheese Rolls
Add the mozzarella cheese and cream cheese to a microwave safe bowl. Heat for 30 second intervals in the microwave until melted and combined into a dough.
In a food processor, blend the tomato, Italian seasoning and garlic powder until smooth.
Place the cheese dough in a mixing bowl with the tomato puree and remaining dough ingredients. Knead until well combined.
Chill the dough for 30 minutes in the fridge.
In a bowl, mix together the filling ingredients until well combined and smooth.
Preheat the oven to 350 degrees.
Roll the chilled dough out between two pieces of parchment paper until it is about ¼ of an inch thick.
Mix filling well.
Smooth the filling over the dough, leaving about ½ inch from the edges.
Carefully roll the dough into a log shape over the filling.
Carefully slice the dough into rounds about ½ – 1 inch thick.
Place the round dough slices onto a parchment lined baking sheet.
Bake for 15-20 minutes until browned and cooked through.
Enjoy!
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Keto Tomato Basil Cream Cheese Rolls
Ingredients
- For the dough:
- 1 Roma tomato chopped
- ½ tsp. Italian seasoning
- ¼ tsp. Garlic powder
- ¼ tsp. Xanthan gum
- 2 C. Mozzarella cheese shredded
- 2 oz. Cream cheese
- 1 ¼ C. Almond flour
- 1 tsp. Baking powder
- Pinch of salt
- For the filling:
- ¼ C. Chopped basil
- ¼ C. Chopped green onions
- 3 oz. Softened cream cheese
- 2 Tbsp. Sour cream
Instructions
- In a food processor, blend the tomato, Italian seasoning and garlic powder until smooth.
- Add the mozzarella cheese and cream cheese to a microwave safe bowl. Heat for 30 second intervals in the microwave until melted and combined into a dough.
- Place the cheese dough in a mixing bowl with the tomato puree and remaining dough ingredients. Knead until well combined.
- Chill the dough for 30 minutes in the fridge.
- In a bowl, mix together the filling ingredients until well combined and smooth.
- Preheat the oven to 350 degrees.
- Roll the chilled dough out between two pieces of parchment paper until it is about ¼ of an inch thick.
- Smooth the filling over the dough, leaving about ½ inch from the edges.
- Careful roll the dough into a log shape over the filling.
- Carefully slice the dough into rounds about ½ - 1 inch thick.
- Place the round dough slices onto a parchment lined baking sheet, and bake for 15-20 minutes until browned and cooked through.
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