Keto Chicken Bacon Ranch Rolls

KETO CHICKEN BACON RANCH ROLLS

These rolls are SO good. If you are looking for an easy make-ahead keto meal. These are it!

They are a family favourite for us. They don't brown a lot but I promise they get crispy around the edges and ooey-gooey in centers. Perfection.

The combination of chicken, bacon and ranch is a classic and you really can't go wrong with it.

keto chicken bacon ranch rolls

Tools I Used To Create Keto Chicken Bacon Ranch Rolls

  • Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
  • Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
  • Non-Stick Rolling Pin – Perfect for rolling out your dough neatly and without sticking!

Ingredients in Keto Chicken Bacon Ranch Rolls

  • Xanthan gum a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
  • Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
  • Mozzarella – Seems odd but it works just as it does in fat head dough to give an elastic traditional gluten-like texture to the dough. I use the Kirkland brand for this recipe. Different brands have different moisture contents so just keep that in mind when making these! See my tips for help with this.

keto chicken bacon ranch casserole

Tips For Making Keto Chicken Bacon Ranch Rolls

  • When making the dough, don't worry if you egg and mozzarella don't fully combine right away, once you add the almond flour it will help. ALSO if you find your mozzarella wanting to separate from the rest of your ingredients, just microwave the whole mixture for 10-15s then try mixing again. It usually just means it wasn't melted enough.
  • If you find your dough too sticky (it should be a little sticky to the touch but not overly), you can add another tablespoon of almond flour. Sometimes the moisture content in mozzarella is different depending on the brand. 
  • You can also use shredded chicken for this recipe, I just prefer sliced deli-style in mine!

keto chicken bacon ranch roll ups

Can I Freeze Keto Chicken Bacon Ranch Rolls?

  • Yes! You can either refrigerate these covered with Saran Wrap after fully forming them and placing them in a dish for 1-2 days prior to baking them OR you can freeze them after forming them and place them in an airtight container between layers of wax paper. Then bake the rolls from frozen when you want them next! Just add a few minutes to there baking time.
  • You can also freeze them after baking in the same way mentioned above..or refrigerate them covered for up to 5 days!

keto chicken bacon ranch bake

Keto Chicken Bacon Ranch Rolls

Ingredients:

Serves 10

Dough

  • 1 1/4 cup mozzarella, 280g / 10oz
  • 1 1/2 cups almond flour, 170g / 6oz
  • 2 eggs, room temperature, whisked
  • 1 tsp xanthan gum (optional)
  • 1 1/2 tsp baking powder 
  • 1/8 tsp salt 
  • 1/8 tsp pepper

Fillings

  • 5 slices chicken, chopped (I used the natural thin sliced lunch meat)
  • 6 slices bacon, cooked and chopped into pieces
  • ~ 1 cup monterey jack cheese, 10g
  • 2 large green onions chopped 
  • 1/4 cup + 2 tsp ranch dressing, 70g

Topping

  • 2 tbsp garlic butter, melted
  • 1/4 cup grated parmesan cheese

Directions:

  1. Pre-heat your oven to 350*F.
  2. In a bowl, whisk together your almond flour, xanthan gum, baking powder, salt and pepper. Set aside.almond flour salt Xanthan Gum
  3. In a large glass bowl, add your mozzarella cheese and microwave it in 30s increments, stirring in-between until melted (usually about 1min 30s or 2min total time is needed). 
  4. Next, add your eggs and use a spoon to mix them and the mozzarella together as best as you can.eggs and mozzarella
  5. Add your bowl of dry ingredients to the eggs and mozzarella and mix everything until a thick dough begins to form. Eventually you will have to start kneading it with your hands (see my tips above if you are having trouble combining everything or if you find your dough sticky to work with).keto fat head dough
  6. Next, roll the dough out between two large greased pieces of parchment paper into a rough rectangular shape (doesn't have to be perfect). Roll the dough thin but still thick enough that you can pick it up without completely tearing it (see photo). keto fat head dough recipe keto fat head dough rolls
  7. To make your filling, mix together all of the filling ingredients above in a bowl, then spread this mixture over your dough (I like to spread it mostly in the middle but bring some of it over closer to one of the sides, see photo again for this).chicken bacon ranch jack cheesefat head dough chicken bacon ranch
  8. Now just roll it up like you would a cinnamon roll! Start from the side closest to the filling and finish at the one end by pinching the seams together so that the roll is completely sealed (although, you can leave the ends open). keto fat head dough rolls
  9. Cut the roll into 10 slices and place, filling side up, in a greased baking dish. 
  10. Brush with melted garlic butter and sprinkle with shredded parmesan.
  11. Bake for 28-30min. These don't brown a lot so you just kind of have to go by feel! 30min is usually long enough! I've even baked smaller ones for just 22min and they have been good. Serve warm or refrigerate and re-heat in the microwave or oven for a future snack!

keto chicken bacon ranch rolls recipe

Nutrition for 1/10th of recipe (1 roll): 332 calories | 25.3g fat | 3.1g NET carbs | 19.8g protein | 1.8g fibre
 
Disclaimer: This post contains some affiliate links
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5 from 1 vote

Keto Chicken Bacon Ranch Rolls

Keto fat head dough rolled with a delicious chicken, bacon and ranch filling!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Main Dish
Keyword: keto chicken bacon ranch rolls
Servings: 10 rolls
Calories: 332kcal

Ingredients

Dough

  • 1 1/4 cup mozzarella 280g / 10oz
  • 1 1/2 cups almond flour 170g / 6oz
  • 2 eggs room temperature, whisked
  • 1 tsp xanthan gum optional
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp pepper

Fillings

  • 5 slices chicken chopped (I used the natural thin sliced lunch meat)
  • 6 slices bacon cooked and chopped into pieces
  • ~ 1 cup monterey jack cheese 10g
  • 2 large green onions chopped
  • 1/4 cup + 2 tsp ranch dressing 70g

Topping

  • 2 tbsp garlic butter melted
  • 1/4 cup grated parmesan cheese

Instructions

  • Pre-heat your oven to 350*F.
  • In a bowl, whisk together your almond flour, xanthan gum, baking powder, salt and pepper. Set aside.
  • In a large glass bowl, add your mozzarella cheese and microwave it in 30s increments, stirring in-between until melted (usually about 1min 30s or 2min total time is needed).
  • Next, add your eggs and use a spoon to mix them and the mozzarella together as best as you can.
  • Add your bowl of dry ingredients to the eggs and mozzarella and mix everything until a thick dough begins to form. Eventually you will have to start kneading it with your hands (see my tips above if you are having trouble combining everything or if you find your dough sticky to work with).
  • Next, roll the dough out between two large greased pieces of parchment paper into a rough rectangular shape (doesn't have to be perfect). Roll the dough thin but still thick enough that you can pick it up without completely tearing it (see photo).
  • To make your filling, mix together all of the filling ingredients above in a bowl, then spread this mixture over your dough (I like to spread it mostly in the middle but bring some of it over closer to one of the sides, see photo again for this).
  • Now just roll it up like you would a cinnamon roll! Start from the side closest to the filling and finish at the one end by pinching the seams together so that the roll is completely sealed (although, you can leave the ends open).
  • Cut the roll into 10 slices and place, filling side up, in a greased baking dish.
  • Brush with melted garlic butter and sprinkle with shredded parmesan.
  • Bake for 28-30min. These don't brown a lot so you just kind of have to go by feel! 30min is usually long enough! I've even baked smaller ones for just 22min and they have been good. Serve warm or refrigerate and re-heat in the microwave or oven for a future snack!

Notes

  • When making the dough, don't worry if you egg and mozzarella don't fully combine right away, once you add the almond flour it will help. ALSO if you find your mozzarella wanting to separate from the rest of your ingredients, just microwave the whole mixture for 10-15s then try mixing again. It usually just means it wasn't melted enough.
  • If you find your dough too sticky (it should be a little sticky to the touch but not overly), you can add another tablespoon of almond flour. Sometimes the moisture content in mozzarella is different depending on the brand. 
  • You can also use shredded chicken for this recipe, I just prefer sliced deli-style in mine!

Nutrition

Serving: 1roll | Calories: 332kcal | Carbohydrates: 3.1g | Protein: 19.8g | Fat: 25.3g | Fiber: 1.8g

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