2/2/22

Large Spiral Ham, Cheese and Bacon Sandwich - Keto, Low Carb

  I didn't plan to post this on the website so I almost didn't take any photos - but figured at the last second before I start to roll it up, I would.  So here it is!
 
This time it's a ham and cheese version but it makes a great Italian Sub version, or jalapeno popper version, pepperoni version... etc.  And that's just the savory version.  The same thing rolled with cinnamon, butter and brown sugar sweetener turns it into a cinnamon roll... or sugarfree raspberry jam and cream cheese makes a raspberry breakfast roll... and again I say "etc."  Basically the idea works for a ton of ideas.
 
This one is the ham and cheese version.  It's also keto as I use a fathead dough.  If you prefer Swiss, use it and spread with mustard if you wish.  I don't like mustard, so I use Italian dressing with mine but because my husband loves mustard, we serve it with the condiment choices on the side and everyone gets what they want;  mustard, Italian dressing, ranch dressing or nothing if you prefer that.   
 
Extra Large Spiral Ham and Cheese Sandwich with Bacon
 
Dough:  
2 1/2 c shredded, packaged mozzarella cheese
2 oz. cream cheese
1 1/2 c almond flour
1 T baking powder
1/2 t xanthan gum powder
2 eggs, beaten
extra almond flour, King Arthur Keto Flour, Longivity Flour, etc. if needed
 
Topping:
A package of deli ham slices of choice
Slices of Cheese:  Swiss, American or whatever kind you like
Cheddar Cheese: shredded or slices
Crumbled cooked bacon
Optional:  Spread mustard, Italian Dress or favorite condiment OR sprinkle with oregano or other spice you like on your regular ham and cheese sandwiches
 
Microwave the mozzarella cheese and cream cheese for a minute or two until melted.  Mix the dry ingredients in a standing mixer (KitchenAid style) bowl while waiting, pour the beaten eggs over; add the melted cheeses over all and mix with the dough hook, scraping down the sides.  Stop as soon as it forms a dough.  If it's too sticky, add a tablespoon or two of extra almond flour or one of the other options until it forms a dough.  It will be a little sticky - that's fine!  
 
Have a springform baking pan ready, a 7", 8" (or 9" but it might be a bit big) works well. Grease it well, and if yours is not a non-stick version, consider using a piece of parchment in the bottom.  Preheat the oven to 350.

Dump the dough out on a large piece of parchment paper.  Top with a second sheet of parchment and roll out to a very large rectangle shape.  Use a pizza cutter to slice strips as wide as you would like your sandwich to be.  I did mine about 3 inches (?) wide. You'll want at least 4 or 5 strips of dough to work with to fit into a 7, or 8 inch springform pan.  

Here you have an option: You can spread the dough strips with mustard, spices, dressing or nothing.  Top with pieces of ham, overlapping each other a bit, the full length of the dough strips.  Now another option:  the cheese you use.  I like cheddar and American with my ham, but you can use Swiss or Pepper Jack, etc.  Use strips or sprinkle the length of the dough on top of the ham.
 
Start to roll one of the strips up, supporting it on the sides as it starts to get larger.  When you get to the end, carefully pick it up between your palms and lay it on the bottom end of the next strip and continue to roll.  Again, when you get to the end, carefully pick it up supported between your palms to the beginning of the next strip and continue until you are done.  

Carefully place it into the prepared springform pan.  Sprinkle the top with the bacon crumbles and extra cheddar cheese.  Bake approximately 45-60 minutes - more or less depending on your pan, the thickness of your dough and the diameter of your finished spiral.  Almond flour is a wetter dough than wheat so make sure the center is done.  I also carefully flipped mine over when it was done, and put it back in the springform pan and returned it to the oven for 10 minutes to firm up the almond flour dough on the bottom as well. 
 
Take it out, remove the outside edge and serve with extra condiments for dipping if you wish.  
 
 
  
Rolling up the spirals into one large spiral
Rolling each strip onto the one before it to make a non-stop spiral
The spiral placed into a prepared pan
Sprinkled with cooked bacon crumbles and extra cheese
I sprinkled a tiny bit of fresh black pepper on as well
Hot from the oven, I let it sit for 1 minute and then flipped it over and baked another few minutes to firm up the bottom (since almond flour dough is a bit heavy and moist compared to wheat flour)
Ready to slice and serve - hot, gooey and amazing
A quick photo snapped as we were cutting our slices out - almost didn't stop snitching bites to take a picture!



 

 

 

 

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Almost any kitchen pan could be used to bake it on, but the height of this one helps hold your spiral sandwich shape, even if it's not all the way to edge.

7", 8" or 9" springform pans 

 

 

 

 

 

 

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