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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



  • 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


  • 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


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


  • 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!


  • 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!
Ingredient Links
  • Xanthan gum 
  • Almond
  • Coconut Flour
  • 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.


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