Fat Head Zucchini & Ham Roses - Keto, Low Carb, Gluten Free

Keto Zucchini & Ham Pastry Roses / Low Carb / Gluten Free

Published on Jun 25, 2017


ZUCCHINI & HAM PASTRY ROSES – Keto, Low Carb, Gluten Free

Haha 🙂 It’s another Fat Head Dough recipe 😛 (See my other recipes using Fat Head Dough from HERE.)

These are so pretty, aren’t they? I actually didn’t think these pastry roses would work with Fat Head Dough, but it was a great success! It’s too beautiful to eat.

I’ve been avoiding butter for six months or so due to some reason, but I’m sure Garlic Butter would be nice instead of the mayo and black pepper.

Fat Head Zucchini & Ham Roses - Keto, Low Carb, Gluten Free


How to make fat head dough: Please watch the first half (from 00:08 – 00:32) of the video below. The recipe for Fat Head Cream Horns (Cannoli) is here! For my other Fat Head recipes, please click here!





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Zucchini & Ham Pastry Roses / Keto / Low Carb / Gluten Free

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 roses
Author Miyuki


Fat Head Dough

  • 1 1/2 cups Shredded Mozzarella Cheese (160 g)
  • 2 oz Cream Cheese (56 g)
  • 1 Egg
  • 3/4 cup Almond Flour (85 g) (or 3.5 - 4 tbsp (30 g) Coconut Flour)
  • 1/2 tsp Aluminum-Free Baking Powder
  • 1/2 tsp Xanthan Gum (Optional)


  • 4 inch long Zucchini (10 cm long) (Diameter: 2 inch / 5 cm or less)
  • 8 slices Ham
  • 4 tbsp Mayonnaise
  • 1/2 tsp Black Pepper



  1. Cut the zucchini very very thinly into 40 slices.

  2. Cut the ham in half.

Fat Head Dough

  1. In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)
  2. Stir until well combined.
  3. Add an egg and stir.
  4. Add the almond flour, baking powder and xanthan gum (optional) and mix well.
  5. Wet your hand and knead it until uniform. *Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.


  1. Preheat the oven to 180 C / 350 F.
  2. Cover the dough with parchment paper and roll it out to a 15 x 12 inch rectangle.
  3. Stamp out 36 circles using a 2 inch (5 cm) round cookie cutter. Re-roll the trimmings to stamp out 12 more circles (48 circles in total).

  4. Lay six circles in a line with a small amount of overlap.

  5. Spread the mayo over the circles. Sprinkle the black pepper.
  6. Lay five zucchini slices over the circles with a small amount of overlap, and then two half slices of ham over the zucchini.

  7. Starting on one end, roll them to the other end.

  8. Place in a muffin tin.
  9. Continue with the other pieces until you have 8 roses.
  10. Bake for about 25 minutes, until golden brown.

Recipe Notes

The recipe yields 8 roses.

Per Rose:

Calories 253 kcal, Protein 13.2 g, Total Fat 20.8 g, Total Carbohydrate 4.6 g, Dietary Fiber 1.6 g, Sugar 1.8 g

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