Keto Spinach Artichoke Dip Pull-Apart Rolls



  • 6 ounces cream cheese (block – not spreadable – no additives)
  • 2 1/4 cups shredded mozzarella cheese (low moisture – part skim – no additives, preservatives, etc)
  • 3 large eggs
  • 2 1/4 tablespoons aluminum free baking powder
  • 1 cup + 1/2 tablespoon  almond flour (we use Bob’s Red Mill Fine Almond Flour – link below)
Spinach Artichoke Dip:
  • 1 (7 oz) can artichoke hearts, drained and finely chopped
  • 4 ounces cream cheese
  • 1/2 cup mozzarella
  • 1/4 cup parmesan cheese
  • 1/4 cup sour cream
  • 1 1/2 cups fresh spinach, finely chopped
  • 1 clove garlic, minced
  • 1/4 onion, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat the oven to 400° F
  2. In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
  3. Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate 10-20 minutes. Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
  4. While the dough is chilling make the spinach dip, simply mix all of the ingredients together in a large bowl until combined.
  5. Place the dough balls around the edge of the skillet touching on each side. Fill the center with the spinach dip. Bake for 17-20 minutes until the rolls are fluffy, golden brown, and cooked through. Serve.


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