Peanut Butter Stuffed Skillet Rolls with Chocolate Dipping Sauce / Low Carb / Keto Friendly / Gluten Free

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PEANUT BUTTER STUFFED SKILLET ROLLS WITH CHOCOLATE DIPPING SAUCE – Low Carb, Keto Friendly, Fat Head, Gluten Free

Love peanut butter? Love chocolate? Then these peanut butter stuffed skillet rolls with chocolate dipping sauce are for you 🙂

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If you are on a ketogenic diet, you might want to go easy on peanut butter, but this recipe calls for six tablespoons of peanut butter for five servings, so should be fine? (It’s your call!)

I didn’t place a ramekin in the center of the skillet before baking in the video, but please feel free to do so so that you can secure a decent space for it. I kind of had to squeeze my ramekin in the center of the skillet after the rolls were baked 😛

For my other Fat Head recipes, please click here!

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Peanut Butter Stuffed Skillet Rolls with Chocolate Dipping Sauce / Low Carb / Keto Friendly / Gluten Free

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10 rolls
Calories 254 kcal
Author Miyuki

Ingredients

Peanut Butter Filling

  • 6 tbsp Peanut Butter, Unsweetened
  • 1 tsp Cinnamon (Omit if you don't want to add it)
  • 1/2 tsp Stevia Powder

Dough

  • 2 1/2 cups Shredded Mozzarella Cheese (270 g)
  • 3 oz Cream Cheese (85 g)
  • 2 Eggs
  • 1.5 oz Coconut Flour (45 g)
  • 1 tbsp Aluminum-Free Baking Powder
  • 1 tsp Stevia Powder
  • 1 tsp Xanthan Gum
  • 1 tsp Vanilla Extract

Chocolate Dipping Sauce

  • 1/3 cup Heavy Cream (80 cc)
  • 1.5 oz Unsweetened Baking Chocolate (45 g)
  • 1 tsp Liquid Stevia
  • 1 tsp Vanilla Extract

Instructions

Peanut Butter Filling

  1. Mix well all the filling ingredients in a small bowl.
  2. Chill in the freezer for about 10 - 15 minutes to make it hard (or use dry/hard peanut butter at the bottom of the jar). * It would be very difficult to wrap inside the dough if it's too creamy and runny.

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 eggs and stir.
  4. Add the rest of the dough ingredients and mix well.
  5. Wet your hand and knead it until uniform. * Reheat the dough if it gets crumbly. Add extra coconut flour little by little (like 1/2 tsp at a time) if the dough is too sticky.

Assembly

  1. Preheat the oven to 180 C / 350 F. Butter an 8 inch (20 cm) cast iron skillet.

  2. Divide the dough into 10 equal portions. With each of the portions, wrap 1/10 of the peanut butter filling. * Wet your hands accordingly.

  3. Repeat until you have 10 balls.
  4. Arrange the dough balls around the outside of the skillet. (* Place an empty 3.5 inch (9 cm) ramekin in the center if you want.)

  5. Bake for about 25 minutes. * The skillet gets very hot, so be careful when taking it out of the oven!

  6. Let cool for about 10 minutes.

Chocolate Dipping Sauce

  1. While cooling the rolls, heat the heavy cream in a saucepan over low heat. Bring to a simmer and remove from the heat.

  2. Add the unsweetened chocolate. Stir until melted and smooth.
  3. Add the liquid stevia and vanilla and mix well.

  4. Pour the sauce into a 3.5 inch (9 cm) ramekin.

To Serve

  1. Place the ramekin in the center of the skillet.

  2. Enjoy!

Recipe Notes

Per Roll:

Calories 254 kcal, Protein 13.4 g, Total Fats 19.8 g, Total Carbohydrates 7.4 g, Dietary Fiber 3.0 g, Sugar 2.2 g

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