A delicious and innovative keto recipe

 A delicious and innovative keto recipe!

Keto Spinach Artichoke Dip Pull-Apart Rolls

Ingredients:

For the dough:

- 2 cups almond flour

- 1/2 cup coconut flour

- 1/4 cup granulated sweetener (e.g., Swerve or Erythritol)

- 1/4 cup melted coconut oil

- 2 large eggs

- 1/2 tsp salt

- 1 tsp baking soda

For the filling:

- 1 (14 oz) can artichoke hearts, drained and chopped

- 1 package frozen spinach, thawed and drained

- 1 cup cream cheese, softened

- 1/2 cup mayonnaise

- 1/2 cup shredded mozzarella cheese

- 1/4 cup grated Parmesan cheese

- 1 tsp garlic powder

- Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Make the dough: Combine almond flour, coconut flour, sweetener, and salt. Add melted coconut oil, eggs, and baking soda. Mix until a sticky dough forms.

3. Roll out dough to 1/4 inch thickness.

4. Prepare filling: Mix artichoke hearts, spinach, cream cheese, mayonnaise, mozzarella, Parmesan, garlic powder, salt, and pepper.

5. Spread filling over dough, leaving a 1-inch border.

6. Cut dough into 8-10 rectangles.

7. Roll each rectangle into a cylinder and place seam-side down on a baking sheet.

8. Bake 15-20 minutes or until golden brown.

Tips and Variations:

- Use fresh spinach instead of frozen.

- Add diced jalapeños or red pepper flakes for extra spice.

- Substitute cheddar or feta cheese for mozzarella.

- Make individual rolls or a large, braided loaf.

Macro breakdown (approximate):

Per serving (1 roll):

- Calories: 320

- Protein: 12g

- Fat: 26g

- Carbohydrates: 5g

- Fiber: 2g

- Net carbs: 3g

Enjoy your keto spinach artichoke dip pull-apart rolls!