Keto Spinach Artichoke Dip Pull Apart Rolls Recipe

Introduction

These Keto Spinach Artichoke Pull Apart Rolls combine a soft, cheesy dough with a rich spinach and artichoke dip center. Perfect for a low-carb snack or appetizer, they’re warm, gooey, and full of flavor with every bite.

Ingredients

• 6 ounces cream cheese (block – not spreadable, no additives)
• 2 1/4 cups shredded mozzarella cheese (low moisture, part-skim, no additives)
• 3 large eggs
• 2 1/4 tablespoons aluminum-free baking powder
• 1 cup + 1/2 tablespoon almond flour
• 1 (7 oz) can artichoke hearts, drained and finely chopped
• 4 ounces cream cheese
• 1/2 cup mozzarella cheese
• 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

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a small pot over low heat, melt 6 ounces of cream cheese and 2 1/4 cups mozzarella together until they form a thick, gooey paste. Alternatively, melt them in the microwave in short bursts, stirring frequently.
3. Step 3: Transfer the melted cheese mixture to a large bowl. Add the baking powder, almond flour, and eggs. Mix thoroughly until smooth. Refrigerate the dough for 10–20 minutes to firm up.
4. Step 4: Once chilled, roll the dough into 12 equal balls. Place them back in the refrigerator for at least 10 more minutes to set.
5. Step 5: Meanwhile, prepare the spinach dip by combining artichoke hearts, 4 ounces cream cheese, 1/2 cup mozzarella, parmesan, sour cream, chopped spinach, garlic, onion, salt, and pepper in a large bowl. Stir until fully combined.
6. Step 6: Arrange the dough balls around the edge of a skillet or ovenproof dish so they touch each other, creating a ring.
7. Step 7: Spoon the spinach artichoke dip into the center of the ring, filling the space completely.
8. Step 8: Bake for 17–20 minutes, until the rolls are puffy, golden brown, and cooked through. Serve warm, pulling off the rolls to dip into the center.

Tips & Variations

• Use fresh spinach for the best texture, but frozen (thawed and well-drained) can work in a pinch.
• For extra flavor, add a pinch of crushed red pepper flakes to the dip.
• Replace almond flour with coconut flour cautiously; reduce quantity as coconut flour absorbs more moisture.
• Make sure to chill the dough well to make it easier to handle and shape.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to refresh the rolls and dip. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough balls and keep them refrigerated for up to 24 hours before baking. Let them come to room temperature briefly before baking for best results.

Is this recipe suitable for gluten-free diets?

Absolutely. This recipe uses almond flour, which is gluten-free, making it a great option for those avoiding gluten.

Keto Spinach Artichoke Dip Pull Apart Rolls Recipe

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4.7 from 90 reviews

These Keto Spinach Artichoke Pull-Apart Rolls combine a cheesy, low-carb dough with a creamy spinach artichoke dip in the center, baked together to create a delicious, shareable appetizer or snack that’s perfect for ketogenic diets and anyone craving a savory treat without the carbs.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 rolls 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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

Spinach Artichoke Dip Ingredients

• 1 (7 oz) can artichoke hearts, drained and finely chopped
• 4 ounces cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 1/4 cup sour cream
• 1 1/2 cups fresh spinach, finely chopped
• 1 clove garlic, minced
• 1/4 small onion, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for baking the rolls evenly and achieving a golden crust.
2. Melt Cheese: In a small pot over low heat, gently melt 6 ounces of cream cheese and 2 1/4 cups of shredded mozzarella cheese together until they form a thick, gooey paste. Alternatively, microwave the mixture in bursts, stirring until smooth.
3. Prepare Dough: Transfer the melted cheese mixture to a large bowl and add 2 1/4 tablespoons aluminum-free baking powder, 1 cup plus 1/2 tablespoon almond flour, and 3 large eggs. Mix thoroughly until the dough becomes smooth and cohesive. Refrigerate the dough for 10-20 minutes to firm up.
4. Shape Dough Balls: After chilling, roll the dough into 12 equal-sized balls. Place them on a plate and chill again in the refrigerator for at least 10 minutes to set and maintain shape during baking.
5. Make Spinach Artichoke Dip: While the dough chills, in a large bowl combine 1 (7 oz) can finely chopped artichoke hearts, 4 ounces cream cheese, 1/2 cup shredded mozzarella, 1/4 cup Parmesan cheese, 1/4 cup sour cream, 1 1/2 cups finely chopped fresh spinach, 1 minced garlic clove, 1/4 minced onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well blended and creamy.
6. Assemble Rolls: Arrange the dough balls touching each other around the edge of a skillet or oven-safe baking dish, forming a ring with an empty center.
7. Fill with Dip: Spoon the prepared spinach artichoke dip into the center of the dough ring, spreading evenly.
8. Bake: Place the skillet in the preheated oven and bake for 17-20 minutes, or until the rolls are fluffy, golden brown, and cooked through. The dip should be bubbly.
9. Serve: Remove from oven and let cool slightly. Serve warm, pulling apart the cheesy rolls with the creamy spinach artichoke dip for a delicious keto-friendly appetizer or snack.

Notes

• You can use a microwave to melt the cheeses instead of stovetop method for convenience.
• Ensure the cream cheese used is block form without additives to keep the dough texture perfect.
• For a crispier crust, let the dough balls rest longer before baking but avoid over-chilling to keep softness inside.
• This recipe is suitable for keto diets due to low-carb almond flour and high fat cheese.
• Use fresh spinach for best flavor; frozen spinach should be drained thoroughly if substituted.
• Serve immediately after baking for the best taste and texture.

Keywords: keto, spinach artichoke, pull apart rolls, low carb, appetizer, cheese rolls, almond flour