These Keto Chocolate Peanut Butter Rolls are probably the most experimental keto dessert recipe I've come up with in a while…
Mixing chocolate chips and mozzarella?? Who does that?
Me. Yup. I do that. The same person who mixed cauliflower into sweet muffins because she has to be “trendy and unique” (I do not recommend cauliflower in your muffins as much as I wish I could say it was a success)..
BUT this recipe, WAS a success and I CAN say that mozzarella and chocolate chips can go well together in a dessert. It's just like apple pie and cheddar cheese if you think of it that way.
Disclaimer: this post contains some affiliate links
For the low carb dough of this recipe I mixed some stevia sweetened chocolate chips with mozzarella.. added an egg, cocoa powder, almond flour, sweetener, xanthan gum (optional), a touch of vanilla extract, baking powder and cinnamon.
This crazy combo led to some DELICIOUS keto chocolate dough. If you've made fat head dough, it's basically the same thing, just with more ingredients.
But I promise this is still a super easy keto recipe if you have the ingredients on hand. You pretty much just toss everything in a bowl and mix until a dough forms.
Then the fun part comes, which is rolling it out and filling it! This mozzarella dough is really easy to work with and didn't stick to anything which was a bonus in my books.
I filled it with some natural peanut butter, more chocolate chips (because you can never have too much chocolate) and sprinkled my favourite sukrin brown sugar sweetener on top!
Finally we roll it up like a long tube, slice it into 8 little rolls, place them in a greased dish and bake for ~25min at 350*F.
If you're feeling crazy you can even top these with an extra drizzle of some sweetened peanut butter and walaahh beautiful low carb chocolate peanut butter rolls that would make any reeses peanut butter cup fan go crazy.
Ingredients In These Keto Chocolate Peanut Butter Rolls
- Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
- Sukrin Brown Sugar Sweetener – My favourite alternative to brown sugar! If you don't have this, you can also mix a tiny amount of molasses with regular sweetener to get the same flavour.
- 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 Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond 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. It also tastes delicious fried! (See my tips on which mozzarella to use)
Tools I Used To Make Low Carb Chocolate Peanut Butter 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!
- Parchment/Wax Paper – Ideal for rolling out your dough and preventing sticking
- Rolling Pin
- Pizza Cutter – So helpful for cutting rolls or dough of any kind!
Tips For Making Keto Chocolate Peanut Butter Rolls
- If you find your dough too sticky to work with, feel free to add an extra tablespoon of almond flour. All mozzarella's have different moisture contents so you may have to adjust as needed. Kirkland (Costco) mozzarella tends to need more almond flour, Cracker Barrel and Kraft mozzarella tend to need less. I would also NOT suggest using pre-shredded mozzarella or fresh mozzarella for this recipe. (For these rolls I used Cracker Barrel Pizza Mozzarella)
- These take ~25min in my oven but mine tends to bake on the slower side so just make sure to check them at 20min to see how they are doing.
- This recipe makes 8 mini rolls, which I think make a perfect after-dinner treat but feel free to make 5 larger rolls for a filling breakfast replacement! (Just be sure to make more of a square shape when rolling out the dough for thicker rolls).
- If you don’t have xanthan gum it’s TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.
- Feel free to top these with a drizzle of sweetened peanut butter or a simple glaze!
Can I Make This Keto Chocolate Peanut Butter Rolls Recipe Without Almond Flour?
- I wouldn't suggest you do, the almond flour gives a nice texture to the dough but if you really wanted to try it, you could add an extra 6 tbsp cocoa powder and more sweetener to your dough and try that!
Can I Use A Different Sweetener For The Filling?
- Yes! You don't have to use the brown sugar sukrin sweetener, it's just my favourite in low carb roll recipes. You can use another brown sugar sweetener or regular sweetener if you wish. Granular works best if you have it.
How To Store Low Carb Chocolate Peanut Butter Rolls
- Place these rolls on a plate and cover with saran wrap or store in a tupperware container between layers of wax/parchment paper, for up to 5 days in the fridge OR freeze for a future snack.
Keto Chocolate Peanut Butter Rolls
Serves: 8
Ingredients:
Dough
- 1 1/4 cup mozzarella, 140g / 5oz
- 2 tbsp stevia sweetened chocolate chips, 30g
- 1/2 cup almond flour, 56g / 2oz
- 1/4 cup cocoa powder, 24g
- 3 tbsp powdered monkfruit/erythritol sweetener, 36g
- 3/4 tsp baking powder
- 3/4 tsp xanthan gum optional, just adds to the texture of the dough
- 1/8 tsp cinnamon
- pinch of salt
- 1 egg room temperature, whisked
- 1/4 tsp vanilla extract
Filling
- 3 tbsp natural peanut butter, 45g
- 1/4 cup Sukrin brown sugar sweetener, 48g
- 3 tbsp stevia sweetened chocolate chips, 45g
- optional: additional peanut butter for topping
Directions:
- Pre-heat oven to 350*F.
- In a small bowl, whisk together your almond flour, cocoa powder, sweetener, baking powder, xanthan gum, cinnamon and salt. Set aside.
- In another microwavable bowl, melt your mozzarella and chocolate chips in 30s increments until everything is melted and you can easily stir it (it took about 1 min for me in total with stirring in-between).
- Add your already whisked egg and your dry ingredients to the melted mozzarella/chocolate mixture and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.
- Once you can form your dough into a ball without it sticking to everything, place it on a piece of parchment paper and place another piece of parchment on top of the dough. Using a rolling pin, roll the dough out into a large rectangle.
- Spread your peanut butter over the middle of the rectangle and sprinkle the sweetener and chocolate chips.
- Roll the dough from the longest side to the other long side to form a tube (length to length).
- Pinch the edge of dough together with the rest of the dough to keep it from unrolling.
- Slice your roll into 8 pieces using a pizza cutter or very sharp knife.
- Place these pieces in a greased round dish and bake for ~25min.
- Serve warm drizzled with additional peanut butter or a peanut butter glaze. Enjoy your keto chocolate peanut butter rolls!
Nutrition for 1/8th of recipe(1 roll): 177 calories | 13.2g fat | 2g NET carbs | 10g protein | 8.7g fiber
Keto Chocolate Peanut Butter Rolls
Servings 0
Calories 177kcal
Ingredients
Dough
- 1 1/4 cup mozzarella 140g / 5oz
- 2 tbsp stevia sweetened chocolate chips 30g
- 1/2 cup almond flour 56g / 2oz
- 1/4 cup cocoa powder 24g
- 3 tbsp powdered monkfruit/erythritol sweetener 36g
- 3/4 tsp baking powder
- 3/4 tsp xanthan gum optional just adds to the texture of the dough
- 1/8 tsp cinnamon
- pinch of salt
- 1 egg room temperature whisked
- 1/4 tsp vanilla extract
Filling
- 3 tbsp natural peanut butter 45g
- 1/4 cup Sukrin brown sugar sweetener 48g
- 3 tbsp stevia sweetened chocolate chips 45g
Instructions
- Pre-heat oven to 350*F.
- In a small bowl, whisk together your almond flour, cocoa powder, sweetener, baking powder, xanthan gum, cinnamon and salt. Set aside.
- In another microwavable bowl, melt your mozzarella and chocolate chips in 30s increments until everything is melted and you can easily stir it (it took about 1 min for me in total with stirring in-between).
- Add your already whisked egg and your dry ingredients to the melted mozzarella/chocolate mixture and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.
- Once you can form your dough into a ball without it sticking to everything, place it on a piece of parchment paper and place another piece of parchment on top of the dough. Using a rolling pin, roll the dough out into a large rectangle.
- Spread your peanut butter over the middle of the rectangle and sprinkle the sweetener and chocolate chips.
- Roll the dough from the longest side to the other long side to form a tube (length to length).
- Pinch the edge of dough together with the rest of the dough to keep it from unrolling.
- Slice your roll into 8 pieces using a pizza cutter or very sharp knife.
- Place these pieces in a greased round dish and bake for ~25min.
- Serve warm drizzled with additional peanut butter or a peanut butter glaze. Enjoy your keto chocolate peanut butter rolls!
Notes
US Ingredient Links:
- Powdered Monkfruit Erythritol Sweetener
- Sukrin Brown Sugar Sweetener
- Xanthan gum
- Almond Flour
- Vanilla extract
- Chocolate Chips
- Monkfruit Sweetener
- Sukrin Brown Sugar Sweetener
- Xanthan Gum
- Almond Flour
- Vanilla Extract
- Chocolate Chips
Tips For Making Keto Chocolate Peanut Butter Rolls
- If you find your dough too sticky to work with, feel free to add an extra tablespoon of almond flour. All mozzarella's have different moisture contents so you may have to adjust as needed. Kirkland (Costco) mozzarella tends to need more almond flour, Cracker Barrel and Kraft mozzarella tend to need less. I would also NOT suggest using pre-shredded mozzarella or fresh mozzarella for this recipe. (For these rolls I used Cracker Barrel Pizza Mozzarella)
- These take ~25min in my oven but mine tends to bake on the slower side so just make sure to check them at 20min to see how they are doing.
- This recipe makes 8 mini rolls, which I think make a perfect after-dinner treat but feel free to make 5 larger rolls for a filling breakfast replacement! (Just be sure to make more of a square shape when rolling out the dough for thicker rolls).
- If you don’t have xanthan gum it’s TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.
- Feel free to top these with a drizzle of sweetened peanut butter or a simple glaze!
Nutrition
Serving: 1roll | Calories: 177kcal | Carbohydrates: 2g | Protein: 10g | Fat: 13.2g | Fiber: 2g
Other Similar Recipes You May Like:
Keto Chocolate Peanut Butter Balls
Keto No Bake Chocolate Peanut Butter Bars
Low Carb White Chocolate Peanut Butter Clusters
Keto Chewy Chocolate Peanut Butter Squares
No Bake Keto Chocolate Peanut Butter Bars