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    Home » Recipes » Keto Spinach Artichoke Dip Pull-Apart Rolls

    Keto Spinach Artichoke Dip Pull-Apart Rolls

    Published: Aug 2, 2018 · Updated: Sep 19, 2023 by Cast Iron Keto · 55 Comments

    Jump to Recipe Print Recipe

    Our Keto Spinach Artichoke Dip Pull-Apart Rolls are the ultimate game changer in your low-carb lifestyle. A tasty mix of cream cheese, mozzarella, almond flour, and eggs creates the perfect doughy base for these pull-apart rolls. Then, the rolls are filled with a luscious spinach artichoke dip that's bursting with flavors of artichoke hearts, more cheesy goodness, fresh spinach, and spices.

    The result is a batch of pull-apart rolls that are tasty, keto-friendly, and satisfying. They are perfect for a snack, appetizer, or as a fun twist to your regular meals. Get ready to roll up your sleeves and have some fun in the kitchen!

    Keto Spinach Artichoke Dip Pull Apart Rolls with one being pulled out of skillet
    Jump to:
    • Preparation and cooking overview
    • Chef's note
    • Ingredients for this keto spinach artichoke dip pull apart rolls recipe
    • Rolls
    • Spinach artichoke dip
    • Ingredient substitutions
    • Additional ingredients
    • Cooking tools required
    • Tools substitute options
    • How to make Keto Spinach Artichoke Dip Pull-Apart Rolls: step-by-step guide
    • Cooking methods
    • Preparation steps
    • Cooking instructions
    • How to make it healthier
    • Time-saving tips
    • What can I prepare ahead of time?
    • Storage and reheating instructions
    • Leftover storage
    • Leftover reheating methods and best practices
    • Recipe wrap-up and conclusion
    • Frequently asked questions
    • 📖 Recipe

    If you’re not a fan of spinach artichoke dip but still want to indulge in this ring of deliciousness, don't worry, you've got options (but keep in mind the baking time and adjust accordingly).  The day before this recipe went live, we asked readers what they thought would be delicious in the center, and here are a few of my favorite responses:

    • Cheese Dip
    • Cinnamon Butter
    • Guacamole
    • Sausage Gravy
    • Bacon Ranch Dip
    • Pizza Dip
    • Reuben Dip 

    Preparation and cooking overview


    First, you'll create a simple yet flavorful dough using cream cheese, mozzarella, almond flour, and eggs, then chill it to get the perfect consistency for your pull-apart rolls. While the dough chills, you'll whip up an irresistible spinach artichoke dip loaded with creamy goodness and the right punch of flavors. This recipe doesn't take too long to whip up - within about an hour; you'll have warm, melt-in-your-mouth Keto Spinach Artichoke Dip Pull-Apart Rolls fresh from your oven and ready to be devoured.

    Chef's note

    Don't be afraid to experiment with the dip ingredients - perhaps you might want to add a dash of hot sauce or some chopped jalapeños for a spicy kick. Remember, the key to successful keto alternatives is choosing quality ingredients and keeping an eye on those net carbs. So, put on that apron, let your creative juices flow, and most importantly, have fun cooking and eating this delightful keto treat!

    Keto Spinach Artichoke Dip Pull Apart Rolls unbaked in skillet
    Keto Spinach Artichoke Dip Pull Apart Rolls in skillet
    • Prep Time: 30 minutes
    • Cooking Time: 20 minutes
    • Total Time: 50 Minutes
    • Difficulty Level: Easy
    • Recipe Makes 12 Servings

    Ingredients for this keto spinach artichoke dip pull apart rolls recipe

    Rolls

    • 6 ounces cream cheese block – not spreadable – no additives
    • 2 ¼ cups shredded mozzarella cheese with low moisture – part-skim – no additives, preservatives, etc
    • 3 large eggs
    • 2 ¼ tablespoons aluminum-free baking powder
    • 1 cup + ½ tablespoon almond flour

    Spinach artichoke dip

    • 1 7 oz can artichoke hearts, drained and finely chopped
    • 4 ounces of cream cheese
    • ½ cup mozzarella
    • ¼ cup parmesan cheese
    • ¼ cup sour cream
    • 1 ½ cups fresh spinach finely chopped
    • 1 clove garlic minced
    • ¼ onion minced
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    Ingredient substitutions

    Here are some ingredient substitutions to consider:

    • Almond flour: You can replace almond flour with coconut flour, which is high in fiber and has a similar texture. Use ¼ cup of coconut flour for every 1 cup of almond flour, adjusting the liquid ingredients as needed since coconut flour is more absorbent.
    • Baking powder: If you don't have baking powder, combine ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar. This mixture can replace 1 teaspoon of baking powder in keto recipes, and both ingredients are low in carbs.
    • Eggs: You can use chia or flaxseed eggs for an egg substitute. Mix 1 tablespoon of ground chia seeds or flaxseeds with 3 tablespoons of water to replace one egg. These vegan-friendly alternatives work well to bind and provide moisture in recipes.
    • Butter: If you're looking for a dairy-free option, coconut oil can be used as a 1:1 substitute for butter. Another option is ghee, which is clarified butter with a richer flavor and is lactose-free.

    Additional ingredients

    • Sun-dried tomatoes: Mix a small amount of sun-dried tomatoes into the spinach artichoke dip for a tangy twist.
    • Bacon: Cooked and crumbled bacon can be added to the spinach artichoke dip for a smoky, savory flavor. Ensure the bacon is sugar-free to maintain keto-compatibility.
    • Red pepper flakes: For a spicy kick, sprinkle a pinch of red pepper flakes into the spinach artichoke dip.
    • Kalamata olives: Finely chopped kalamata olives can be mixed into the dip to add a briny, salty flavor.
    • Fresh herbs: Chopped fresh herbs such as basil, parsley, or chives can be added to the dip to provide freshness.
    • Crumbled feta cheese: Mix some crumbled feta cheese into the spinach artichoke dip for a tangy, salty addition.

    Cooking tools required

    To make this Keto Spinach Artichoke Dip Pull Apart Rolls recipe, you'll need the following tools:

    • Cast iron skillet or baking dish
    • Mixing bowl
    • Measuring cups and spoons
    • Whisk
    • Rubber spatula
    • Knife
    • Cutting board
    • Small pot
    • Oven mitts
    • Cooling rack
    • Aluminum foil or parchment paper
    • Food processor (optional)

    Tools substitute options

    • You can use a regular oven-safe skillet or baking dish instead of a cast iron skillet.
    • You can mix the ingredients with a fork or an electric mixer if you don't have a whisk.
    • If you don't have aluminum foil, use parchment paper to cover the rolls during reheating.

    How to make Keto Spinach Artichoke Dip Pull-Apart Rolls: step-by-step guide

    Cooking methods

    • Baking

    Preparation steps

    1. Melt the cream cheese and mozzarella in a small pot over low heat. It should resemble a thick, gooey paste. Alternatively, you can use the microwave.
    2. Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth.
    3. Refrigerate the dough for 10-20 minutes, then roll it into 12 balls. Chill the dough balls in the refrigerator for at least another 10 minutes until they are set.
    4. While the dough is chilling, prepare the spinach dip by combining the ingredients in a large bowl.

    Cooking instructions

    1. Preheat the oven to 400° F (200° C).
    2. Arrange the chilled dough balls around the edge of a cast iron skillet or oven-safe baking dish, ensuring they touch each other on the sides.
    3. Fill the center of the skillet with the prepared spinach dip.
    4. Bake the Keto Spinach Artichoke Dip Pull-Apart Rolls for 17-20 minutes or until the rolls are fluffy, golden brown, and cooked.
    5. Remove the skillet from the oven using oven mitts, and allow the rolls to cool slightly on a cooling rack.
    6. Serve the rolls warm, either straight from the skillet or by carefully transferring them to a serving plate. Enjoy!

    How to make it healthier

    • Opt for organic: Choose organic ingredients for a cleaner, pesticide-free meal whenever possible. From cream cheese to spinach, going organic means treating your body to the best nature offers.
    • Pack in the greens: Increase the health quotient by adding more leafy greens. Feel free to toss in kale or Swiss chard alongside the spinach for a nutrient-dense boost to the dip.
    • Healthy fats: Swap out the regular cream cheese for a healthier alternative like Neufchâtel cheese, which boasts a lower fat content while maintaining that luscious, creamy texture.
    • Fiber up: Consider incorporating ground flaxseed or chia seeds into the rolls for an added dose of heart-healthy fiber and omega-3 fatty acids. These little powerhouses will enhance the nutritional profile without compromising the taste.
    • Skimp on salt: If you're watching your sodium intake, simply reduce the added salt in the recipe or use a salt substitute. You'll still enjoy the exquisite flavors while keeping your health in check.
    • Veggie boost: For an extra veggie boost, add chopped bell peppers, olives, or even sautéed mushrooms to the dip, making it even more vibrant and nutrient-packed.

    Time-saving tips

    • Use pre-shredded cheese: Save time on grating by opting for pre-shredded mozzarella and parmesan cheese. Just make sure they're additive-free to keep the recipe keto-friendly.
    • Utilize a food processor: Use a food processor to quickly chop the artichoke hearts, spinach, onion, and garlic. This handy tool can significantly reduce prep time while ensuring uniform ingredient sizes for a perfect dip.
    • Keep the oven preheated: Make sure to preheat your oven while preparing the dough and dipping it so it's ready to go when needed. This way, you can bake your rolls immediately without waiting for the oven to heat up.
    • Freeze the dough: If you're short on time, you can prepare and freeze the dough ahead. When you're ready to bake the rolls, thaw the dough in the refrigerator, then proceed with the recipe as usual.

    What can I prepare ahead of time?

    • Chop the veggies: You can finely chop the spinach, onion, and garlic a day or two before storing them in airtight containers in the refrigerator. This will save you time and keep your kitchen mess-free when you make the dish.
    • Prepare the dip: Whip up the spinach artichoke dip up to a day in advance and store it in an airtight container in the fridge. This allows the flavors to meld and gives you one less thing to worry about when assembling the rolls.
    • Make the dough: You can mix the ingredients and refrigerate them for up to a day before you bake the rolls. Store the dough in an airtight container to prevent it from drying.
    • Portion the dough balls: Once the dough is prepared, you can also form the dough balls, then refrigerate them until you're ready to assemble the dish. This will save you time on the baking day, and your dough balls will be ready to go straight into the skillet.
    • Grate the cheese: Grate the mozzarella and parmesan cheese ahead of time and store them in airtight containers or resealable plastic bags in the fridge. This will save you time and keep your workspace clean when it's time to assemble the dish.

    Storage and reheating instructions

    Leftover storage

    If you find yourself with leftover spinach and artichoke pull-apart rolls, don't worry! Storing and enjoying them later is simple and easy. Just follow these steps to ensure your leftovers remain fresh and delicious:

    • Allow the rolls to cool completely: Before storing your leftovers, make sure the rolls have cooled down to room temperature. This will prevent condensation from forming in the storage container, which could lead to sogginess or spoilage.
    • Choose an airtight container: To keep your leftovers fresh, use an airtight container or resealable plastic bag. This will help prevent the rolls from drying out and protect them from absorbing any odors from your fridge.
    • Refrigerate promptly: Store your leftover rolls in the refrigerator as soon as they've cooled down. This will help maintain their freshness and prevent spoilage. Your leftovers should last for up to 3 days in the fridge.

    Leftover reheating methods and best practices

    When it's time to reheat the leftover keto rolls, there are several methods you can choose from to ensure they retain their original texture and flavor. Here are some best practices for reheating your rolls:

    • Oven reheating: The oven is the preferred method for reheating, as it helps maintain the rolls' texture and prevents them from becoming soggy. Preheat your oven to 350°F (175°C), place the rolls on a baking sheet, and cover them with aluminum foil to prevent over-browning. Reheat for 5-7 minutes or until the rolls are heated through.
    • Toaster oven: If you have a toaster oven, it's another great option for reheating your rolls. Set the toaster oven to medium heat and place the rolls on the rack. Reheat for about 5 minutes or until they are warmed through. Keep an eye on them to avoid over-browning.
    • Microwave: While not ideal, the microwave can be used as a quick reheating option. To prevent the rolls from drying, wrap them in a damp paper towel and place them on a microwave-safe plate. Heat in 30-second increments, checking for warmth after each interval until the rolls reach your desired temperature.
    • Air Fryer: If you have an air fryer, you can reheat your rolls at 350°F (175°C) for 3-5 minutes. This method helps retain the rolls' crispiness while ensuring they are warmed. Keep an eye on them to avoid overcooking.

    Regardless of your chosen reheating method, always store and handle your leftovers properly to ensure food safety and quality.

    Recipe wrap-up and conclusion

    Our Keto Spinach Artichoke Dip Pull-Apart Rolls are a game-changing addition to your low-carb lifestyle. These rolls are a flavor-packed delight with a doughy base made from cream cheese, mozzarella, almond flour, and eggs, and a mouthwatering filling of spinach, artichoke hearts, and a medley of cheeses and spices. Whether you enjoy them as a satisfying snack, an impressive appetizer, or a creative twist to your everyday meals, they are sure to leave you wanting more.

    So, it's time to roll up your sleeves, gather your ingredients, and let the magic unfold in your kitchen. These pull-apart rolls will satisfy your cravings and keep you on track with your keto journey. Embrace the joy of creating something delicious and keto-friendly, and savor every bite of these irresistible, cheesy, and satisfying rolls. Get ready to impress your taste buds and your loved ones with these delectable delights. Let's get baking and enjoy the delicious rewards of your culinary prowess!

    Frequently asked questions

    No, coconut flour requires more moisture than almond flour, but I have a keto focaccia recipe that uses coconut flour.

    Yes, it is a lot of baking powder, but we are making bread… out of cheese. If your finished rolls have a bitter taste, it is most likely due to using a low-quality baking powder, opt for aluminum-free, and it won't be an issue.

    We wish it were easier to work with, but if you chill it both before and after rolling it into balls you'll have no problem. If we can do it, so can you. Trust us.

    You can make these pull-apart rolls dairy-free by replacing the cream cheese, mozzarella, and parmesan with dairy-free alternatives. Be sure to select dairy-free cheese options that melt well, such as dairy-free mozzarella and cream cheese, for the best results. You can substitute the sour cream with a dairy-free alternative or dairy-free yogurt.

    Absolutely! Fresh artichokes can be used in place of canned artichoke hearts. To do this, steam or boil fresh artichokes until tender, remove the leaves, and scoop out the tender heart. Then, finely chop the artichoke hearts and use them as the recipe directs.

    To make the pull-apart rolls fluffier, use fresh, aluminum-free baking powder. Additionally, be careful not to overmix the dough, as it can lead to a denser texture. When rolling the dough balls, ensure they are evenly sized for uniform baking. Finally, avoid opening the oven door too frequently during baking, as this can cause the rolls to deflate.

    📖 Recipe

    Keto Spinach Artichoke Dip Pull Apart Rolls with one being pulled out of skillet

    Keto Spinach Artichoke Dip Pull Apart Rolls

    These Keto Spinach Artichoke Dip Pull Apart Rolls are a great game-day appetizer or snack!
    4.75 from 32 votes
    Print Rate Pin Recipe
    Course: Appetizer
    Cuisine: American
    Keyword: bread, entertaining, holiday, keto, low carb
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12
    Calories: 239kcal

    Ingredients

    Rolls:

    • 6 ounces cream cheese block – not spreadable – no additives
    • 2 ¼ cups shredded mozzarella cheese low moisture – part-skim – no additives, preservatives, etc
    • 3 large eggs
    • 2 ¼ tablespoons aluminum-free baking powder
    • 1 cup + ½ tablespoon almond flour

    Spinach Artichoke Dip:

    • 1 7 oz can artichoke hearts, drained and finely chopped
    • 4 ounces cream cheese
    • ½ cup mozzarella
    • ¼ cup parmesan cheese
    • ¼ cup sour cream
    • 1 ½ cups fresh spinach finely chopped
    • 1 clove garlic minced
    • ¼ onion minced
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    Instructions

    • Preheat the oven to 400° F
    • 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.
    • 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.
    • While the dough is chilling make the spinach dip, simply mix all of the ingredients together in a large bowl until combined.
    • Place the dough balls around the edge of the skillet touching on each side. Fill the center with the spinach dip. Bake for 17-20 minutes until the rolls are fluffy, golden brown, and cooked through. Serve.

    Nutrition

    Nutrition Facts
    Keto Spinach Artichoke Dip Pull Apart Rolls
    Amount Per Serving
    Calories 239 Calories from Fat 181
    % Daily Value*
    Fat 20.1g31%
    Carbohydrates 5g2%
    Fiber 1.2g5%
    Protein 12.7g25%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Keto Mussels 🦪
    Keto Cobbler 🥧 »

    Reader Interactions

    Comments

    1. Kathy says

      August 09, 2018 at 12:29 am

      What size pan are you using?

      Reply
      • Alex Lester says

        August 14, 2018 at 7:13 pm

        10.5"

        Reply
    2. Rosangela says

      August 10, 2018 at 11:21 am

      hmmm your spinach artichoke sauce is just begging for some bacon! will try this recipe tonight! by curiosity what size is your cast iron skillets?

      Reply
      • Alex Lester says

        August 14, 2018 at 7:13 pm

        Bacon would be delicious in this! This is a 10.5"

        Reply
    3. Deborah says

      August 15, 2018 at 3:23 am

      Can I make this in the morning, keep in the fridge, than bake and serve in the afternoon for happy hour?

      Deborah

      Reply
      • Alex Lester says

        August 16, 2018 at 12:36 am

        Hi Deborah! Most definitely, that will work really well.

        Reply
    4. Billy says

      August 15, 2018 at 8:26 pm

      Thanks so much for this recipe. Cannot wait to make this at home! Artichoke dip is one of my favorites.

      Reply
      • Alex Lester says

        August 16, 2018 at 12:36 am

        Thanks Billy, let us know how it turns out for you!

        Reply
    5. Diana says

      August 27, 2018 at 5:36 pm

      How much is considered a serving? Is it one roll with a little dip?

      Reply
      • Alex Lester says

        August 27, 2018 at 7:41 pm

        Hi Diana, you can always find the serving size at the top of the recipe card, it's a little small so it's easy to miss. This recipe serves 12 so since there are 12 rolls it would be one roll with 1/12th of the dip.

        Reply
    6. Stephanie says

      September 03, 2018 at 11:02 pm

      How much dip does this make??

      Reply
      • Alex Lester says

        September 07, 2018 at 3:02 pm

        It makes about 3.5 cups of dip. The recipe serves 12 as listed at the top of the recipe card, hope that helps!

        Reply
    7. Crissy says

      September 07, 2018 at 5:51 pm

      Absolutely love love love this! I was making this again while camping and only had 1/2 cup of almond flour left, so I used that and 1/4 cup coconut flour. It came out amazing and was not sticky. THANK you for all the wonderful recipes.

      Reply
      • Alex Lester says

        September 09, 2018 at 4:05 pm

        Great to hear that! Thanks for sharing.

        Reply
    8. T says

      October 26, 2018 at 11:32 pm

      I just made this. My rolls didn’t cook all the way even after 23 minutes. The tops were brown so I didn’t want to cook any more. Do you think starting with the skillet already hot might help, like with the dinner rolls? Otherwise, I loved this and will do it again!

      Reply
      • Alex Lester says

        October 27, 2018 at 10:12 am

        I would check to see if your oven temperature is correct, we use a cheap oven thermometer and it's insane how often oven temperatures are WAY off.

        If that checks out then I would suggest covering the top with aluminum foil half-way through and continuing to cook a few more minutes to finish cooking the inside of the rolls. The rolls will continue to cook a bit once removed from the oven so it may be as simple as letting it rest for 15 minutes or so. Hope this helps!

        Reply
    9. Beth says

      October 27, 2018 at 1:43 pm

      What do you use to grease your cast iron skillet? And could you use a different dish to bake it in?
      Thanks Beth

      Reply
      • Alex Lester says

        November 05, 2018 at 11:43 am

        Hi Beth, yes you can use a different dish. We're using butter to grease the pan in this recipe.

        Reply
      • Adriana says

        March 30, 2019 at 9:04 pm

        I used bacon frease, it was yummy!

        Reply
    10. Jj says

      November 05, 2018 at 11:56 pm

      Great recipe!!! It turned out just like the picture and it tasted fabulous!!!!
      Can't wait to try more of your recipes.

      Reply
      • Alex Lester says

        November 06, 2018 at 5:48 pm

        Great to hear that!

        Reply
    11. Kathy says

      December 15, 2018 at 2:47 pm

      Would it be ok to use chopped frozen (thawed) spinach?

      Reply
      • Alex Lester says

        December 20, 2018 at 12:54 pm

        I wouldn't, the texture and taste won't be quite the same.

        Reply
    12. Kristyn says

      January 20, 2019 at 5:43 pm

      Making this for the first time today. The rolls are SUPER sticky. When you said to roll into balls and chill again, it was almost impossible to “roll.” I blobbed them onto a cookie sheet with parchment paper and chilled them that way. Is this okay or did I do something wrong with the recipe?

      Reply
    13. Cibdy says

      January 22, 2019 at 12:00 am

      What is the serving size?

      Reply
      • Alex Lester says

        January 28, 2019 at 6:43 pm

        Serving size is listed at the top of the recipe. Hope that helps!

        Reply
    14. Johnna says

      February 02, 2019 at 4:23 pm

      Howdy. I am making this tomorrow for the Superbowl with buffalo chicken dip. I don't have a cast iron frying pan so could I just use a 9" round glass pie dish? Would I need to change temps or cooking times for that?

      Reply
      • Alex Lester says

        February 03, 2019 at 1:22 pm

        That will work just fine! No need to change the cooking time.

        Reply
    15. Adriana says

      March 29, 2019 at 5:55 am

      Will this be OK at room temperature, or is hot a must? I’m needing an appetizer for after a memorial service and womder if it would hold for 90 minutes, or should I opt for something else?

      Reply
      • Alex Lester says

        April 10, 2019 at 4:59 pm

        Room temperature should be fine!

        Reply
    16. Adriana says

      March 30, 2019 at 4:43 pm

      Do you use red onion? I see a little pop of color in the photo. If so, it would be nice to include that info in the recipe.

      I opted for a couple of tablespoons of diced orange bell pepper.

      Reply
      • Alex Lester says

        April 10, 2019 at 4:58 pm

        Hi Adriana, onion is included in the recipe, any color will work but red is typically our go to.

        Reply
        • Mila says

          January 13, 2020 at 9:36 pm

          How many servings are in this delicious recipe? Thank you!

          Reply
          • castironketoadmin says

            January 14, 2020 at 5:51 pm

            12 - you can see the servings for each recipe in the recipe card.

            Reply
    17. Adriana says

      March 30, 2019 at 9:03 pm

      These were fabulous! I took them to a reception after a memorial sevice and they flew off the table! I added for dashes of Louisiana Hot sauce, a dash of garlic salt and 2 tbsp diced orange pepper for color. It was so good I was not tempted by the coconut cake and flan that were on the table.

      I made the dough and put the balls in my dish the night before. Brushed with oil and covered it with plastic wrap. The artichoke spinach dip was in a plastic container. The next day brought it out of the fridge an hour before baking. They turned out beautifully. I kept the warm dish in an insulated bag for an hour while the service was under way. The dip was still warm and delicious at serving time.

      Reply
    18. Monica Ratliff says

      April 18, 2019 at 11:24 pm

      I just made this to the recipe as written, but I added 3 ounces of avocado fried unbreaded and skinned chicken breast. Because I wanted to take some to work for lunch tomorrow. It’s devine! My couldn’t tell it didn’t have any wheat in it! It was super easy! It just plain good. Thank you for the recipe!

      Reply
    19. Joan says

      May 25, 2019 at 3:44 pm

      Can I make this ahead of time and bake maybe 4 hours later? Or shall I partially bake and finish baking at the event?

      Reply
      • Alex Lester says

        May 28, 2019 at 2:30 pm

        You can make it ahead or bake at the even. I wouldn't partially bake but you can go ahead and assemble the dip and rolls.

        Reply
    20. Alma says

      January 13, 2020 at 11:46 pm

      What is the right size of cast iron pan to use for this recipe? I didn't see it listed in the directions and wish to make it for an event that I am going to. Thank you!

      Reply
      • castironketoadmin says

        January 14, 2020 at 5:51 pm

        This is a 10.5" skillet

        Reply
    21. Jeremy says

      March 29, 2020 at 6:10 am

      5 stars
      Super delicious it's now a staple snack in our family's meal plan thank you so much Cast Iron Keto for such great recipes.

      Reply
    22. Tobi says

      April 12, 2020 at 5:00 pm

      Hi. Does the recipe call for a 17 oz can or a 7 oz can of artichoke hearts? Can I use frozen artichoke hearts instead of canned artichoke hearts?

      Reply
      • Cast Iron Keto says

        April 14, 2020 at 4:29 pm

        Hi Tobi, that is (1) 7-oz can. You can definitely use frozen ones, just be sure to thaw them well and drain.

        Reply
    23. Michelle Detweiler says

      May 01, 2020 at 4:10 am

      What if I don’t have a cast iron skillet

      Reply
      • Cast Iron Keto says

        May 08, 2020 at 2:28 pm

        You can use any baking dish that is roughly the same size as the called for skillet.

        Reply
    24. Jenn says

      July 29, 2020 at 5:54 pm

      Don’t have almond flour can’t find anywhere. Would it be ok to use coconut flour it’s all I have.

      Reply
      • Cast Iron Keto says

        July 29, 2020 at 6:06 pm

        Hi Jenn! No, coconut flour will not work in this recipe, sorry!

        Reply
    25. Tracy says

      February 09, 2021 at 5:30 pm

      I see a lot of posts about making this a few hours ahead.

      Would it be ok to make the day before?

      Thanks!
      Tracy

      Reply
      • Cast Iron Keto says

        February 10, 2021 at 5:35 pm

        It will be fine a day or two before!

        Reply
    26. B says

      March 29, 2021 at 2:37 am

      We are nut free due to severe allergies. What can I substitute for the almond flour?

      Reply
      • Cast Iron Keto says

        March 29, 2021 at 3:51 pm

        Hi B - feel free to take a look at the comments on our roll post where some readers had success swapping in coconut flour.

        Reply
    27. Christy B says

      April 06, 2021 at 12:53 am

      5 stars
      I made this recipe tonight and it turned out fantastic and delicious!! My dough was extremely sticky and it would not roll at all into any sort of ball dough form even after chilling. But thats okay! I dropped table spoons full around the edge of the pan and they came out looking great! I keep my flour in the freezer so I'm not sure if that has anything to do with it or not. The rolls do have a slight bitter taste due to the baking powder but I can only taste it when eating a roll without any dip with it.. The dip is great! I added a bit more parmesan and mozzarella cheese on top after baking and it was excellent. This would be even better with bacon crumbles in it. You could add chicken and mushrooms and even add veggies like broccoli or cauliflower.....so many variations to be made. LOVE IT!!

      Reply
    28. Jamie In Wyoming says

      July 21, 2021 at 1:32 am

      5 stars
      I wish I could KISS YOU!!! This is divine! The non keto family members had no idea it was Keto, and begged us to make it again tomorrow, lol.

      Reply
    29. Tammy Lynn Szabo says

      February 11, 2023 at 3:15 pm

      5 stars
      I would like to make this for party. Is this gluten free?

      Reply
      • Cast Iron Keto says

        February 15, 2023 at 5:32 pm

        Hi Tammy, yes this recipe is gluten-free.

        Reply

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