Low-Carb Ham and Cheese Pull-Apart Bread Ring (Keto Fathead Dough)

Equipment

• 10-Inch Oven-Safe Cast-Iron Skillet or Round Cake Pan: Conducts even heat to bake the bottom crust crisp while keeping the ring shape intact.
• Small Oven-Safe Ramekin (3- to 4-inch): Sits in the center of the pan to hold the open ring shape during baking.
• Microwave-Safe Mixing Bowl: Melts the mozzarella and cream cheese into an elastic dough base in controlled short bursts.
• Silicone Pastry Brush: Evenly glazes the garlic-herb butter over the dough balls before and after baking.

Ingredients

The Low-Carb Protein Dough

• Shredded Low-Moisture Mozzarella Cheese: 2.5 cups (approx. 280 g / 10 oz) (acts as the gluten-like elastic binder) .
• Full-Fat Cream Cheese: 2 oz (approx. 60 g / 1/4 block), cubed.
• Superfine Blanched Almond Flour: 1.5 cups (approx. 145 g) (delivers a tender crumb and healthy fats) .
• Large Eggs: 2 whole eggs, room temperature, lightly beaten.
• Baking Powder: 1 tablespoon (ensures an airy, pillowy rise) .
• Garlic Powder: 1/2 teaspoon.
• Fine Sea Salt: 1/2 teaspoon.

The Savory Ham & Cheese Core

• Smoked Deli Ham (Black Forest or Virginia Ham): 5 oz (approx. 140 g), cut into 16 square ribbons and patted dry on paper towels.
• Sharp Cheddar Cheese: 4 oz (approx. 115 g), cut into 16 uniform 1/2-inch cubes (or substitute Swiss or pepper jack) .

The Garlic-Herb Butter Glaze

• Grass-Fed Butter: 2 tablespoons (30 g), melted.
• Fresh Garlic: 2 cloves, grated on a microplane.
• Dried Oregano or Italian Seasoning: 1/2 teaspoon.
• Grated Parmigiano-Reggiano: 2 tablespoons (approx. 15 g), finely grated.
• Fresh Flat-Leaf Parsley: 1 tablespoon, finely minced for garnish.

Instructions

1. Prep the Skillet and Center Mold: Preheat your oven to 350°F (175°C) with the rack in the center position. Lightly grease a 10-inch round cast-iron skillet or cake pan with avocado oil spray. Lightly oil the outside of a 3- to 4-inch heat-safe ceramic ramekin and place it in the exact center of the skillet to create a ring mold.
2. Melt the Cheese Foundation (Low-Heat Microwave): In a large microwave-safe bowl, combine the 2.5 cups of shredded mozzarella and 2 oz of cubed cream cheese. Microwave on High in 30-second increments for 60 to 90 seconds total , stirring with a spatula between bursts until completely melted, smooth, and stretchy (do not overheat).
3. Incorporate Dry Ingredients and Eggs: Immediately add the 1.5 cups of almond flour, 1 tablespoon of baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and the 2 beaten eggs into the melted cheese bowl.
4. Knead into a Pliable Dough: Using a sturdy silicone spatula or clean hands, knead the mixture vigorously for 1 to 2 minutes until a cohesive, smooth dough forms and no dry pockets of almond flour remain. If sticky, cover and chill in the refrigerator for 10 minutes to firm up.
5. Portion and Stuff the Dough Balls: Turn the dough onto a silicone mat or parchment sheet. Divide the dough evenly into 16 equal portions (approx. 1.2 oz / 35 g each). Flatten one portion into a 2.5-inch round disc in your palm. Wrap a cube of cheddar inside a ribbon of dry smoked ham, place it in the center of the disc, and pull the edges up around the filling. Pinch the seams tightly and roll between your palms into a smooth sphere. Repeat with remaining portions.
6. Assemble the Ring: Arrange the 16 stuffed dough balls seam-side down around the center ramekin in the prepared skillet, placing them side-by-side in a double-nested circle so they touch lightly.
7. Brush with Garlic-Herb Glaze: In a small bowl, whisk the 2 tablespoons of melted butter with the grated garlic and dried oregano. Use a pastry brush to coat the tops and sides of the dough balls with half of the garlic butter. Sprinkle the 2 tablespoons of grated Parmigiano-Reggiano over the top.
8. Bake to a Golden Brown: Bake at 350°F (175°C) for 22 to 25 minutes . Look for visual cues: the dough balls will puff together into a connected ring, turning deep golden brown with bubbling cheese along the seams.
9. Finish, Rest, and Serve: Remove the skillet from the oven. Brush immediately with the remaining garlic butter and garnish with fresh parsley. Let rest for 5 minutes to let the cheeses stabilize. Carefully twist and lift out the center ramekin. Serve warm, pulling rolls apart with your fingers.

Nutrition

Calories: 310 kcal · Protein: 22.0 g · Fat: s: 23.0 g Cholesterol: 105 mg · Carbohydrates: 6.5 g · Fiber: 2.0 g · Sugar: 1.5 g · Sodium: 580 mg