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    Home » Recipes

    Keto Spinach Artichoke Dip Pull-Apart Rolls

    Aug 2, 2018 · 55 Comments

    Jump to Recipe Print Recipe

    These Keto Spinach Artichoke Dip Pull-Apart Rolls are a great low-carb appetizer and party food!

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

    To quote everyone’s second (or third) favorite black-eyed pea, Will.I.Am; "Oh hot damn, this is my jam!"  But seriously, these Keto Spinach Artichoke Dip Pull-Apart Rolls are one of the most popular recipes on Cast Iron Keto for a reason.  If you are looking for a fantastic keto appetizer for a party, look no further.  Even if you just want a peaceful night at home piled up on the couch browsing Netflix, these are the perfect movie-time snack.

    There are a few recipes on this site that use our basic keto roll recipe, so we're going to take an opportunity here to answer some of the most frequently asked questions:

    Q: Can I use coconut flour instead of almond flour? 

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

    Q:  That’s a lot of baking powder/My rolls taste bitter what did I do wrong? 

    A:   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.

    Q:  Is the dough supposed to be this gooey/sticky? 

    A:  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. 

    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
    • Bacon (not a dip, but why not?)
    • Buffalo Chicken Dip
    • Cinnamon Butter
    • Guacamole
    • Sausage Gravy
    • Bacon Ranch Dip
    • Pizza Dip
    • Reuben Dip 
    Keto Spinach Artichoke Dip Pull Apart Rolls unbaked in skillet
    Keto Spinach Artichoke Dip Pull Apart Rolls in skillet

    So if you make these bad boys just like they are or with any other drool-worthy middle definitely share your creation with us on social media, we're excited to see what you guys come up with!

    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!
    4.74 from 30 votes
    Print Rate Pin Recipe
    Course: Appetizer
    Cuisine: American
    Keyword: bread, entertaining, holiday, keto, low carb
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 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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