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keto chocolate pb recipe
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5 from 1 vote

Keto Chocolate Peanut Butter Rolls

Calories: 177kcal




  • 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!


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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!


Serving: 1roll | Fiber: 2g | Calories: 177kcal | Fat: 13.2g | Protein: 10g | Carbohydrates: 2g