KETO SPINACH ARTICHOKE DIP PULL-APART ROLLS

INGREDIENTS:
Rolls:

  • 1 cup + 1/2 tablespoon  almond flour (we use Bob's Red Mill Fine Almond Flour - link below)
  • Bob's Red Mill Fine Almond Flour
  • 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

Spinach Artichoke Dip:

  • 1 (7 oz) can artichoke hearts, drained and finely chopped
  • 4 ounces cream cheese
  • 1/2 cup mozzarella
  • 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
    KETO SPINACH ARTICHOKE DIP PULL-APART ROLLS

INSTRUCTIONS

  1. Preheat the oven to 400° F
  2. In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
  3. Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate 10-20 minutes. Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
  4. Source Blog>>https://www.castironketo.net/blog/keto-spinach-dip-pull-apart-rolls

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