Low Carb Keto Pizza Rolls - Healthy Recipe for Easy Snack

Keto pizza rolls just might be the snack of the century. Seriously, who thought you could cram all the joy of a deep-dish pizza into a little handheld roll? Think crispy pizza exterior, soft and fluffy inside, stuffed with tangy tomato sauce, fiery pepperoni, and mountains of gooey cheese. Snack game = officially upgraded.

These Pepperoni Pizza Rolls aren’t just tasty—they’re clever. With only 4.8g net carbs per roll, they’re totally keto-friendly and gluten-free, so you can feel smug while you munch. Plus, they double as a Protein Pizza option for those times when you want meals with high protein without sacrificing flavor. Honestly, whether you’re craving a pizza burrito for lunch or a pizza roll up for movie night, these little bites fit the bill.

And here’s the thing: they work hot or cold. Yup, straight from the oven, they’re all crispy pizza magic, but let them chill a bit, and they’re still a perfectly portable snack. Healthy pizza that actually tastes like pizza? Mind. Blown. It’s basically proof you can enjoy macro-friendly recipes without feeling like a rabbit nibbling on cardboard.

I’ll also throw this out there—these are great for low calorie dinners that don’t make you mourn every bite. Pair them with a salad, or just go rogue and eat three straight from the tray. Your call. Either way, you’re in for a treat that’s indulgent, satisfying, and totally doable in the weeknight hustle.

So, ready to level up snack time and sneak in some protein without feeling deprived? These pizza rolls are calling your name. Seriously, resistance is futile.

Low Carb Keto Pizza Rolls - Healthy Recipe for Easy Snack

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Servings: 8 | Author: Aleda | Category: Snack, Appetizer

Keto pizza rolls are the ultimate low-carb comfort snack! Crispy on the outside, soft and fluffy inside, these rolls pack all the classic pizza flavors without the carbs. Ready in under an hour and just 4.8g net carbs per roll, they’re perfect for snacking, appetizers, or even a fun lunch.

Ingredients

Dough

• 2 cups (200g) almond flour
• 2 eggs, separated
• 2 extra egg whites
• 3 tablespoons (24g) psyllium husk powder, or 6 tablespoons whole psyllium husks
• 5 tablespoons (75ml) hot water
• 2 teaspoons baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil

Filling

• ⅓ cup (90g) tomato puree, double concentrated
• 24 slices pepperoni
• 1¼ cups (140g) shredded mozzarella cheese
• 1 teaspoon Italian herbs or oregano

Instructions

1. Preheat your oven to 180°C (356°F).
2. Separate the eggs. Beat all four egg whites until they form stiff peaks. In another bowl, whisk the two yolks until pale and doubled in volume.
3. In a large bowl, combine almond flour, psyllium husk, xanthan gum, baking powder, salt, garlic powder, and onion powder. Add the dry mix to the eggs along with hot water and olive oil. Stir gently with a dough whisk until everything comes together—don’t overmix!
4. Wet or lightly oil your hands to prevent sticking. Shape the dough into a large ball, then pop it in the freezer for 15 minutes.
5. Split the dough into two halves. Roll each portion between sheets of parchment paper into a rectangle, folding and rerolling edges to shape evenly. Freeze for another 15 minutes.
6. Spread half the tomato puree over the dough, add half the pepperoni slices, and sprinkle ¼ cup mozzarella on top. Cut into 4 strips and roll each into a sausage shape, then curl into a spiral. Pinch any cracks gently to seal.
7. Repeat the process for the second half of the dough and filling.
8. Line a 21cm springform pan with parchment and grease lightly with olive oil. Place the rolls snugly inside. Sprinkle remaining mozzarella and Italian herbs over the top.
9. Bake for 35 minutes, or until the cheese is golden and bubbling, and the dough is cooked through. Serve warm and enjoy!

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