Keto Spoonful

Let’s Roll Into Keto Deliciousness!

Hey, keto fam! Madison here, your low-carb hype girl with a spatula in one hand and bacon in the other. Ever feel like keto snacks are stuck in a rut? Like if you see another cheese crisp or hard-boiled egg, you might just… well, let’s not go there. That’s exactly why I created these Keto Spinach and Bacon Cream Cheese Roll-Ups – your flavor-packed escape from boring! Picture this: crispy golden cheese shells hugging a creamy, smoky filling that oozes garlicky spinach and bacon confetti. They’re like keto-friendly taquitos had a glamorous makeover. No complicated techniques, no weird ingredients – just 6 simple components transforming into little cylinders of joy that work equally well for game-day apps, fancy brunch, or “I deserve this” midnight snacks. Best part? Each roll-up is just 2g net carbs but tastes like a happy cheat day. Let’s turn that “ugh, what can I eat?” into “OMG, MORE PLEASE!”

My Bacon-Wrapped “Aha!” Moment

This recipe was born during my Great Keto Breakfast Rebellion of 2020. Remember those early lockdown days? I was drowning in omelets. My husband jokingly hid the carton of eggs behind the cauliflower rice. Desperate, I started playing with baked cheese shells – inspired by those viral cheese taco hacks. One rainy Tuesday, I tossed leftover bacon and sautéed spinach into cream cheese (because everything’s better with cream cheese, right?). When I rolled that filling into a warm mozzarella rectangle? Magic. The crispy shell shattered, revealing that velvety filling… and my 4-year-old actually ate spinach without bargaining! Now, these roll-ups are my potluck superheroes. I once brought them to a skeptic’s BBQ, and watching carb-lovers inhale them while raving? Chef’s kiss. That’s the keto dream: food so good, nobody misses the carbs.

KETO SPINACH AND BACON CREAM CHEESE ROLL-UPS

Print Recipe

Crispy on the outside, creamy and savory on the inside—these roll-ups are like little bundles of keto joy. Packed with smoky bacon, melty cheese, and garlicky spinach, they make an irresistible low-carb snack, appetizer, or even breakfast idea you’ll want to remake on repeat.

• Author: MadisonReynolds
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 minutes
• Yield: 3–4 1x
• Category: Snack

Ingredients

Scale 1x2x3x

2 cups shredded mozzarella cheese

6 oz cream cheese, softened

5 slices bacon, cooked and crumbled

3 cups raw spinach (lightly wilted or sautéed)

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment.

Spread shredded mozzarella into 6 even rectangles on the sheet.

Bake for 5–7 minutes or until edges are golden and cheese is bubbly.

While cheese cools slightly, mix cream cheese, wilted spinach, and crumbled bacon in a bowl.

Once cheese is pliable (but not fully hardened), spoon filling onto one end and roll tightly.

Return to oven for 2–3 minutes to seal and crisp if needed. Serve warm.

Nutrition

• Calories: ~180
• Fat: 14g
• Carbohydrates: 2g
• Protein: 9g

Your Flavor Toolkit (Plus My Chef Secrets!)

• 2 cups shredded mozzarella – Buy block cheese and shred yourself! Pre-shredded has anti-caking starch that makes shells less pliable. Shortcut: Use a food processor!
• 6 oz cream cheese, softened – Full-fat only! Low-fat versions make filling grainy. Microwave 15 seconds if you forgot to soften it.
• 5 slices bacon, cooked & crumbled – Save time: Bake a whole pack at 400°F for 15 mins! Reserve that glorious bacon fat for sautéing spinach.
• 3 cups raw spinach – Wilt it down first! Raw spinach = watery sadness. Sauté with 1 minced garlic clove in bacon fat for bonus flavor.
• Secret MVP: ¼ tsp smoked paprika stirred into filling – adds campfire depth without carbs!
• Allergy swap: Use dairy-free cream cheese & mozzarella (Violife works great).

Let’s Build Some Roll-Up Magic!

1. Prep Like a Pro: Preheat oven to 375°F (190°C). Line baking sheet with parchment – non-negotiable for easy removal! Pro tip: Lightly grease parchment too. Cheese is clingy!
2. Cheese Canvas Time: Divide mozzarella into 6 even rectangles (about 4×3 inches). Leave 2 inches between them! They spread like gossip. Thinner edges = better crisp.
3. First Bake – Watch Closely! Bake 5-7 minutes until edges turn gold and centers bubble. Don’t walk away! At 6 mins, they go from perfect to burnt fast.
4. Filling Fiesta: While cheese bakes, mix cream cheese, spinach (squeeze out excess liquid!), bacon, and spices. Texture tip: Smear cream cheese first to avoid lumps!
5. The Roll-Up Tango: Let cheese cool 60-90 seconds – just enough to lift without tearing but still flexible. Spoon filling along one short edge. Use parchment to roll tightly away from you, tucking as you go. Sticky situation? Wet fingertips lightly with cold water.
6. Seal the Deal: Return rolls seam-side down. Bake 2-3 minutes to fuse. No peeking! Steam escape = cracks.

Plate It Pretty!

Slide these golden beauties onto a rustic wood board or black slate for Instagram glory. Garnish with microgreens or extra bacon bits for color. Serve with a sidekick like spicy ranch (mix mayo + hot sauce + dill) or avocado crema. For brunch? Pair with a zesty arugula salad with lemon vinaigrette. Pro hosting move: Skewer each roll-up with a mini bamboo pick angled through the middle – no unrolling disasters!

Shake Up Your Roll-Ups!

• Buffalo Chicken: Swap bacon for ½ cup shredded rotisserie chicken + 2 tbsp buffalo sauce
• Pizza Party: Add 2 tbsp pepperoni + 1 tsp Italian herbs to filling. Dip in marinara!
• Mediterranean: Use feta instead of mozzarella, add sun-dried tomatoes & kalamata olives
• Tex-Mex: Mix 1 tsp taco seasoning into cream cheese, top with pickled jalapeños
• Vegetarian: Skip bacon, add sautéed mushrooms & walnuts for crunch

Madison’s Kitchen Confessions

My first batch looked like cheese roadkill – I tried rolling hot shells and got molten mozzarella burns. Lesson learned: patience > pain! Now I set a timer for cooling. These also evolved from “neat rectangles” to free-form blobs (tastes same, less stress!). Funny story: My dog once stole a roll-up off the counter. He unwrapped it, ate the filling, and left the shell! Even pups know bacon is life. Pro upgrade: Add 1 tbsp nutritional yeast to filling for umami boost. Make extra filling for stuffed mushrooms later!

Roll-Up Rescue Squad

Q: Help! My cheese shell cracked when rolling!
A: Shells too cold? Microwave 5 seconds to soften. Overfilled? Use just 1.5 tbsp filling. Still cracking? Make smaller rectangles – they’re more flexible!

Q: Can I prep these ahead?
A: Yes! Assemble roll-ups (unbaked), freeze on tray, then bag. Bake frozen adding 3-5 mins. Filling lasts 3 days refrigerated separately.

Q: Why is my filling watery?
A: You didn’t squeeze the spinach! Post-sauté, press it in a mesh strainer or twist in a clean towel. Cream cheese too warm? Chill filling 10 mins before rolling.

Q: Can I use different cheeses?
A: Mozzarella is ideal for stretch. Cheddar makes crispier but fragile shells. Mix both for best results! Avoid fresh mozzarella – too wet.

Macros That Don’t Math (In the Best Way!)

Per Roll-Up (Makes 6):
Calories: 180 | Fat: 14g | Protein: 9g | Net Carbs: 2g
Prep: 10 min | Cook: 10 min | Serves: 3-4