Low Carb Marinated Ham & Cheese Rolls

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Warm Marinated Ham & Cheese Rolls from My Table of Three are low carb, gluten and grain free and THM "S". They are also great for LCHF and Keto Appetizers.

Lately, I have been on a roll, no pun intended, with finding ways to make our favorite appetizers low carb and THM friendly. The latest victory is Warm Marinated Ham & Cheese Rolls! This is my third post in this appetizer series using an adapted version of the “Fat Head dough“.

I am a huge fan of this dough because it is so easy to adapt and used in so many ways. Really, you guys, think about it, from desserts to savory dishes the possibilities really do seem endless! In case you still need some convincing that a dough made from cheese is mind-blowing, you can check out my first two posts in this series, my Taco Ring and my Sausage and Cream Cheese Pinwheels. But now, on to these rolls, where once again this miracle cheese dough has saved my party food and my waistline!

My Table of Three's Warm Marinated Ham & Cheese Rolls are low carb, gluten and grain free and THM "S". They are great for LCHF as well as Keto diets. At our wedding we had some pretty amazing food, including some warm “drunken” ham and cheese sandwiches that inspired this recipe. Oh guys, they were the bomb digity! But unfortunately they are too delicious and not low carb, gluten-free or Trim Healthy Mama.

Those warm sandwiches are still a hit in our family as well as at many of the event I cater.  On my journey of weight loss can no longer enjoy that version, so I had to find a way to have these on plan! The original recipe used at my wedding, by my two aunts and their pastor’s wife was off the chain good. They run a catering company, called Three Ladies Catering, and you can count on the food being amazing. You can only imagine how much I had to live up to with this recipe you guys. Thankfully they are divine and I think even my non-gluten free catering aunts would enjoy them!

Warm Marinated Hame and Cheese Rolls by My Table of Three. These rolls are low carb, gluten and grain free and they work great for THM, LCHF and Keto DietsThese rolls do have several steps that go into making them, but they are not super hard steps. Trust me, anyone can make these and they are worth the effort! They start out with my  version of the cheese dough rolled out and layered with ham and provolone cheese. Now, that alone would be delicious, but the wow factor doesn’t stop there. Next comes the marinade that takes these ham and cheese rolls OVER THE TOP! Yes, those caps were necessary, you’ll understand when you taste them. They are so cheesy and buttery.  So yes, over the top and perfect for those looking for a THM “S” or even those on a Keto or LCHF diet. That being said, we have these as a treat, not an everyday meal.

My warm and crispy rolls will be a hit around your table or as a party appetizer during the approaching holiday season. They are sinfully gooey and full of flavor, so how could they go wrong, right?

Be sure to pin this recipe for later by clicking the image below. It makes a great special occasion breakfast and an amazing appetizer at your next party or event!

Warm Marinated Ham and Cheese Rolls from My Table of Three are low carn, gluten and grain free. They are THM "S" and work great for Keto and LCHF diets.









2 rolls

Warm Marinated Ham & Cheese Rolls
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  • 8 oz of mild cheddar or mozzarella, shredded
  • 3/4 cup of almond flour or THM Baking Blend
  • 2 Tbsp of Coconut Flour
  • 1/2 tsp Italian seasoning
  • 1/2 tsp of garlic
  • 1 oz of cream cheese
  • 1 large egg, beaten
  • Filling
  • 4 oz of Boar's Head ham or turkey (or your favorite brand)
  • 8 slices of provolone cheese
  • Marinade
  • 1/2 stick melted butter
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Yellow or Spicy Mustard
  • 1 Tbsp poppy seeds
  • 1 Tbsp onion flakes
  • *Note: If you are using THM Baking blend then you can leave the coconut flour out.


  1. To begin your dough, add in your shredded cheese, cream cheese, Italian season and the garlic powder into a bowl. Microwave this mixture until it has melted enough to combine the cream cheese and shredded cheese together. This may take a couple minutes, but only microwave it for 1 minute at a time before taking it out and stirring it. You want the mixture to combine thoroughly before adding in the dry ingredients.
  2. Once your cheese mixture is at the right consistency, then add in your beaten egg, and your dry ingredients. Stir the dough mixture with a spoon until you have the dry ingredients worked into the cheese and the dough begins to form. I like to use my hands after it slightly cools to kneed the dough until there are no noticeable lumps of dry ingredients in the dough ball. This is an important step as you want the dough to be smooth and not lumpy.
  3. If your dough becomes to dry or stiff to work with, you can heat it a bit in the microwave to soften it up. Be careful when you use your hands, it can be very hot.
  4. Once your dough is ready roll it out on a well greased area or between two pieces of wax paper. I find that mine does better if I grease my wood cutting board and roll it out there, but use what method works best for you.
  5. Roll your dough out into a rectangle shape, or as close as you can get. I rolled mine out to about a 10x10 shape give or take some. You want it to be thin, but not so thin that it will break with you roll the filling up in it.
  6. After rolling your dough out starting adding your ham on the top of the dough. Make sure you cover the whole area of the dough as best you can. Then layer your cheese over the top of your ham. If you don't like ham, just use turkey or chicken breast slices.
  7. After adding your ham and cheese begin with the end closest to you and roll the dough up toward the opposite end. Try to roll it as tight as you can so it doesn't unroll when sliced later.
  8. When you have your roll finished, place it in the fridge to rest for 30 minutes and begin your marinade.
  9. For the marinade add all your ingredients into a microwave safe bowl and melt until all combined. Take it out and whisk it together. Set aside to cool.
  10. Remove your rolls from the fridge and slice them into about 1/2 inch slices, placing them into a baking dish. I used a 11x9 pan. When doing this step you will want your rolls to tough each other, like when doing biscuits or cinnamon rolls.
  11. Once all your rolls are in the pan then drizzle the marinade over the tops of the rolls, making sure all rolls have some on the top.
  12. Bake in a preheated oven at 350 degrees for about 35-40 minutes. Ovens will vary on temp and cook time so start checking your rolls at about 25 minutes. You want them to look firm and not doughy. They will also be a nice golden brown in color and be crispy around your edges. Serve them warm.


Nutrition per 2 rolls: Calories: 314, Protein 20 grams, Fiber: 3 grams, Net Carbs: 3 grams, Fat: 25 grams. The nutritional data for this recipe is based on the brand of ingredients I used and the amounts. The information was calculated in an online recipe calculator. I am not a nutritionist or doctor so please calculate your own nutrition if you need to be sure for your health or when using different brands of ingredients.



  1. Jen says:
    I want to make these, hoping leftovers can go in kids school lunches. Would they be okay cold? Or do I need to reheat in the morning, wrap in tin foil and send in thermos? I mostly pack cold lunches for the kids.
    • Keri Bucci says:
      Hi Jen, we enjoy them at room temperature so I think they would be yummy in the lunch box, but warm would be even better. :) Great idea for the lunch box!
  2. Nancy Kirkwood says:
    I meant to let you know that I usually make a double batch of these and freeze them. My little grand comes over and always want some. Easy to microwave and they are yummy. When I need something quick for dinner and haven't planned I just pull some out. They freeze very well.
  3. Amy Smith says:
    Your link to the sausage and cream cheese pinwheels takes me to a giant chocolate chip cookie recipe by another blogger. http://www.ahomewithpurpose.com/giant-pb-cookie/
    • Keri Bucci says:
      Thanks so much for letting me now about that link. I have corrected it in post and if you need the link to the Sausage Pinwheels, here it is. http://mytableofthree.com/sausage-cream-cheese-pinwheels/. Thanks again, not sure how I did that!
    • Keri Bucci says:
      Hi Bonnie, these would fall into the "S" fuel due to all the fat in the recipe., On THM you E foods, will not go of 5 grams of fat for your whole meal. Hope that helps.
  4. Layna says:
    I made today and they are delicious. They are a little more eggy than I had hoped for but that could be my fault. I halved the recipe and tried to add only half of the egg =). Do you have any suggestions for an alternative to egg or any idea how they would do without it?
    • Keri Bucci says:
      Hi Layna, glad you enjoyed them. I am not sure about the egg, as I have never had them taste eggy to us. Hmm, I am not sure why it would have seemed that way when you only used half an egg, but I am sorry to hear thatit did. You could try to leave the egg out entirely and see how that works for you, but I haven't tired it that way, so I can't say how exactly it would effect the dough. I would love to hear if you try them again this way.
  5. Nancy says:
    How many rolls does this make? Can you make them in advance and leave in the refrigerator for several hours? Our these good reheated? Sorry so many questions. I have made the carby ones before and loved them. These look like a wonderful low car option. Want to make them today.
    • Keri Bucci says:
      Hi Nancy, I have made them a couple hours ahead and put them in the fridge but I don't usually pour the marinate on them until right before they go in the oven. I honestly don't see why you can't add it I just haven't tried it. We love them reheated. Hope you enjoy them! Oh and mine makes about 14-16 rolls depending on how big you cut them.
      • Nancy says:
        Thank you so much! I made these with my grand daughter yesterday and they were a hit! When you reheat them do you use microwave or oven?
        • Keri Bucci says:
          My husband usually gets the left overs for lunch and he uses a microwave. I would bet they would be even more delicious if warmed in the oven.
      • Nancy says:
        Next time I make these I am going to freeze halve after rolling them. Then all I have to do is thaw, slice, marinade and bake. Have you ever done this and if so did they do as well?
        • Claire says:
          Hey Nancy! Did yours freeze well? I'm trying to decide whether to bake them and then freeze or freeze dough and bake later. Thanks! These are DELICIOUS by the way!
          • Nancy Kirkwood says:
            I have not frozen the unbaked dough. I do bake and freeze them all the time though. Once baked and cooled, freeze on a pan and then put in zip lock bag. i now add more spicy mustard and less worcestershire sauce.
          • Keri Bucci says:
            Thanks for sharing Nancy! I have frozen them raw now and thaw just a bit, add the sauce and bake an extra 5-8 minutes.

I would love to hear from you!