Updated: Apr 13, 2019
Anyone who grew up or spent more than four days in West Virginia has heard of the pepperoni roll. Few people who live in West Virginia have never tried one. There are family rivalries over this food. Sounds silly, I know, but it's true. People fight over the proper version and where it originated.
My friend Candace is a food critique and West Virginia native. After writing about the pepperoni roll from around Appalachia, she was approached to write a book about the history. She also included some recipes in the book and asked if she could include my low carb/gluten free version.
Now that the book is out, I thought it'd be fun to make it for my channel. I don't know why I hadn't yet. I was on vacation visiting my dad in Arizona when we decided to make this video, so it's not my usual kitchen and equipment. We also had to make some substitutions because my dad's grocery store didn't have all the things we needed. So, I'll include the original recipe as well as our substitutions below.
My dad, who is not low carb at all, enjoyed these pepperoni rolls. He said it reminded him of pizza meets cornbread. He had also never used coconut or almond flour before. A whole lot of firsts for him.
A few things to note ... the average pepperoni roll has about 320 calories. This low carb version has 360 calories. It's not that much higher calorie wise. As for carbohydrates, a standard pepperoni roll has around 48g (total), and my low carb version has 11g (total, 6 net). It's still a lot of grams, but this isn't something you would eat every day. It's more of a treat when you're missing WV, or just craving pepperoni and bread.
So, let's get to it!
Recipe in Video
3 tbsp(s), Butter - Salted
4 large, Eggs - Whole, raw
0.75 cup (28 g), Mexican Four Cheese Shredded
1 cup, Almond Flour
0.50 tsp(s), Spices - Salt, table
2 teaspoon, Baking Powder
24 slices (28g), Pepperoni Original
8 tbsp, Coconut Flour
0.50 cup(s), Sour Cream
Preheat oven to 375 degrees Fahrenheit. Mix together all the ingredients except the pepperoni slices.
Melt butter and set aside. In a medium to large mixing bowl beat eggs with a hand mixer or immersion blender (I use an immersion blender) until the eggs are completely blended and look a little frothy. Add melted butter and sour cream to the eggs and mix thoroughly. Mix in ½ cup of the shredded cheese.
Blend the dry mixture into the egg mixture until a batter forms. Let the mixture rest for ten minutes.
Line pan with parchment paper. Separate the dough into six even portions. Flatten the dough into one hand, and place four of the pepperoni slices in the center. Fold the dough over the slices into rounded shape. Set on the parchment paper covered pan, and repeat five more times.
Bake in the oven for 20 to 25 minutes, or until golden brown. If you're not using a convection oven, be sure to check on the rolls half way through baking. You may need to rotate the pan.
3 tbsp (45 g) salted butter
4 large eggs
½ cup (120 g) crème fraîche
¾ cup (84 g) full fat shredded cheese
1 cup (112 g) almond flour
3 tbsp (21 g) coconut flour
4 tbsp (36 g) ground psyllium husks
½ tsp salt
2 tsp (9.6 g) baking powder
24 pepperoni slices