Keto Chicken Bacon Ranch Rolls

Keto Chicken Bacon Ranch Rolls

So my Mom asked me to make these again for them (which if you knew my Mom is shocking) she’s super picky about all the keto meals/desserts I make but she actually LOVED these! My whole family approved of them.

Custom Keto Diet

These are REALLY good.

Also, I promise this fathead dough recipe is not your basic recipe. It tastes better. Trust me. This dough is made similarly but isn’t the same.

I made these originally because I had a craving for chicken, bacon, ranch poutine I used to love, lol.

This definitely hit the spot.

Hope you guys give them a try! šŸ˜€ They are surprisingly not that hard to make either.

Keto Chicken Bacon Ranch RollsIngredients: Serves 10


  • 1 1/4 cup mozzarella, 280g / 10oz

  • 1 1/2 cupsĀ 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 slicesĀ 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


Custom Keto Diet

  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.

  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.

  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 in the full blog post if you are having trouble combining everything or if you find your dough sticky to work with).

  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 in original blog post).

  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 from original post again for this).

  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).

  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.Ā Serve warm or refrigerate and re-heat in the microwave or oven for a future snack!

Custom Keto Diet

Nutrition for 1/10th of recipe (1 roll): 332 calories | 25.3g fat | 3.1g NET carbs | 19.8g protein | 1.8g fibre

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