Keto Garlic Butter Cloud Bread Roll-Ups: The "Million-Dollar" Pizza Pinwheel

https://www.youtube.com/watch?v=H-wUXlLcSnY

Dave, this is a brilliant evolution of the "Cloud Bread" trend. By utilizing the Cottage Cheese & Egg base, you’ve engineered a vessel that is soft and pliable enough to roll, yet sturdy enough to hold a molten core of pepperoni and mozzarella. At only 1.5g net carbs and 7g of protein per roll, these are the ultimate high-performance snack for a weekend in Ormond Beach.

The secret to this recipe is the "Two-Stage Bake," which sets the proteins in the first round so they don't tear, then "welds" the seam shut during the final garlic-butter sear.

The Science of the "Flexible" Cloud: Protein and Elasticity

The biggest pitfall in traditional cloud bread (made only with eggs and cream cheese) is that it can be too "airy" or "foamy," causing it to disintegrate when rolled.

The Pro Technique: We utilize "Lactic Reinforcement." The cottage cheese provides a denser protein structure than cream cheese, acting like a "mesh" that holds the egg together. Blending it smooth is the "Pro Move"—it ensures the batter is uniform, creating a "Million-Dollar" silk-soft wrap that behaves more like a flour tortilla than a meringue. The parmesan in the batter is your insurance policy; it adds a salty "snap" and thickens the mixture for perfect 4-inch circles.

Ingredients: The "Zesty & Molten" Power Profile

The "Aero-Soft" Base

• 2 Large Eggs & ½ cup Cottage Cheese: The high-protein, zero-carb foundation.

• The "Lift" Trio: Baking powder, garlic powder, and a pinch of salt.

• The "Welder": 1 Tbsp Grated Parmesan (for structural integrity).

The "Pizzeria" Core

• 16 Slices Pepperoni: 2 per roll for that essential salty, spicy bite.

• ½ cup Shredded Mozzarella: For the "Million-Dollar" cheese pull.

The "Signature" Garlic Butter

• The "Liquid Gold": 2 Tbsp Melted Butter.

• The Aromatics: Fresh minced garlic, parmesan, and Italian seasoning.

Step-by-Step Instructions: Mastering the Roll-Up

1. The Silk Emulsion

Preheat to 350°F. Use your Ninja Chop to blend the eggs and cottage cheese until 100% curd-free. Pro-Tip: Pulse for 20 seconds only. Over-blending can make the eggs too "frothy," which leads to a brittle wrap. You want a thick, pourable consistency.

2. The "Structure" Circle

Spoon the batter onto parchment. Dave's Pro Move: Use the back of a spoon to create a slight "rim" around the edges of your 4-inch circles. This prevents the mozzarella from leaking out during the second bake. Bake for 9–11 minutes until just set.

3. The "Pliable" Window

Let the rounds cool for 3–5 minutes. Crucial Rule: If you roll them while they are piping hot, the steam will make them tear. If you wait too long, they will become too rigid. You want them just warm enough to be flexible.

4. The "Seam-Side" Roll

Brush the inside with garlic butter, add your toppings, and roll tightly. Pro-Tip: Place them seam-side down on the tray. The weight of the roll-up combined with the melting mozzarella will "glue" the seam shut during the final bake.

5. The "Golden-Lacquered" Finish

Brush the tops with the remaining garlic butter and bake for 5–6 minutes. The "Visual" Rule: Hit them with a 1-minute broil at the very end. You want the parmesan in the butter to turn a deep, "Million-Dollar" golden brown.

🥑 Macros (Per Roll-Up - Makes 8)

Essential Kitchen Gear

• For the Perfect Batter: To ensure your cloud bread is professional grade and "silky," the Ninja Chop is the hero tool for the emulsification.

• The Prep Surface: Your OXO Cutting Board is the perfect station for mincing the fresh garlic and assembling the rolls.

• The Bake: A high-quality rimmed baking sheet with parchment paper is non-negotiable; without parchment, these protein-heavy wraps will bond to the metal.

FAQ: Frequently Asked Questions

Can I make these ahead of time?

Yes! These are a meal-prep dream. Follow the Storage Tips: keep them in the fridge for up to 3 days. Reheat in the Air Fryer at 350°F for 3 minutes to bring back the "Million-Dollar" garlic butter crisp.

Why is my cloud bread "eggy"?

Because it's primarily eggs! However, the garlic powder and parmesan in the batter help mask the egg flavor, shifting the profile toward a savory "bread" taste.

How do I prevent "leaks"?

Keep your mozzarella strip thin and centered. If the cheese hits the edges of the roll-up, it will bubble out. A tight roll is your best defense.

What is the best "Pizza" dip?

A side of warm Rao’s Marinara or a Zesty Ranch provides the perfect acidic contrast to the rich garlic butter.