Keto bread twists

These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying crunch of a golden crust. And they’re versatile too! Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up a platter with aperitifs at your next cocktail party. You can’t go wrong!
These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying crunch of a golden crust. And they’re versatile too! Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up a platter with aperitifs at your next cocktail party. You can’t go wrong!
USMetric
10 servingservings

Ingredients

  • 8 tablespoons 120 ml almond flour
  • 4 tablespoons 4 tablespoons coconut flour
  • ½ teaspoon ½ teaspoon salt
  • 1 teaspoon 1 teaspoon baking powder
  • 1½ cups 360 ml shredded cheese
  • 223 oz. 75 g butter
  • 1 1 eggeggs
  • 2 oz. 60 g green pesto
  • 1 1 egg, for brushing the top of the bread twistseggs, for brushing the top of the bread twists

Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix all dry ingredients in a bowl.
  3. Melt the butter and the cheese together in a pot on low heat. Stir with a wooden fork until the batter is smooth. Crack the egg and stir well.
  4. Add the dry ingredients and mix together into a firm dough.
  5. Place the dough between two sheets of parchment paper. Use a rolling pin and make a rectangle, about ⅕ inch thick.
  6. Remove the upper piece of parchment paper. Spread pesto on top and cut into 1-inch strips. Twist them and place on a baking sheet lined with parchment paper. Brush twists with the whisked egg.
  7. Bake in the oven for 15–20 minutes until they’re golden brown.

Tip!

Out of pesto? No problem. Sub in any of your favorite spices. Paprika powder, chili, curry, cumin or herbs like thyme, oregano and basil all work well. For a little extra variety, try substituting a little parmesan for some of the mozzarella.

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35 Comments

  1. Janice
    Are these 2 grams of carb per bread stick?
    Reply: #2
  2. Peter Biörck Team Diet Doctor
    Janice, Yes :)
  3. deb
    What kind of cheese please? Can I use cream cheese
  4. Amanda
    Tried these but they would not twist and just crumbled. Went soggy when I left them on the bench to cool down. Disappointing, much prefer the crispy seed crackers. Tasted OK but visually less appealing without the twist appearance and none of my family would try them.
  5. Tasmit
    Очень вкусно!!!???
    Very tasty and easy !
  6. Marije
    Awsome recipe, thank you! Amazing taste, I used red pesto...
  7. Allen
    This was easy and quick to make !!! Love it with butter......
  8. carol
    Just made these, couldnt twist them,so just made square biscuits, lovely.
  9. gillian
    So these are super delicious!!! For anyone making them - do not stress if the cheese and butter are not combining, as soon as you add the egg it will bind and the recipe will work.
  10. Susan
    My butter and cheese was too hot when I added the egg - had strips of cooked egg white in the dough. Next time I'll let it cool for just a minute before stirring in the egg. Like a couple others, I didn't have soft twisty dough so just made them into strips. Yummy.
  11. Jess.oh
    These sound great! Anyone know how well they store? They look like they'd freeze and reheat quite well?

    Thanks :)

  12. Silvia Pryor
    What kind of cheese do these take?
    Reply: #13
  13. LINDA
    I used grated mozzarella and as I didn't have any pesto, I used italian seasoning & garlic granules. I didn't stir the egg in straight away after melting the butter & cheese, otherwise I think the egg would have cooked.
    Next time I may try adding some marmite to the mix to get a more savoury taste.
    I recommend this recipe.

    What kind of cheese do these take?

  14. Carol
    I made the low carb "Garlic Parmesan Knots" last weekend I found on "alldayidreamaboutfood.com, which inspired me to use left over dough to make bread sticks since I could not twist the dough in the same similar recipe "bread twists above but they were delicious! Carol
  15. Tom
    These are so tasty, didn't have an issue twisting them. It's amazing how much they are like "real" bread.
  16. Olga
    I used half half mozzarella for cooking and grated parmesan, the dough became very flexible, and twisted easily!! It an amazing recipe! Very tasty!
  17. Carolyn
    I'm wondering if all almond flour could be used instead of the coconut flour? So many low carb recipes are now using coconut and I abhor it's flavor and texture. Thanks.
    Reply: #18
  18. Peter Biörck Team Diet Doctor
    Hi Carolyn!

    This might help you:
    https://www.dietdoctor.com/low-carb/recipes/baking

    I'm wondering if all almond flour could be used instead of the coconut flour? So many low carb recipes are now using coconut and I abhor it's flavor and texture. Thanks.

  19. Jenn
    What is the macro count for these?
  20. Kaci
    How many T or t is 2 2⁄3 oz butter?
  21. Andrea
  22. Tammy
    Mine came out a crumbled mess, but absolutely tasty. Will try again. Used cheddar & read pesto.
  23. Marni
    Mine would not twist. They looked really bad but tastes great.
  24. Lorida
    Same here.... only crumbled and twisting impossible!
  25. Nicole
    I have tried this recipe three times now and each time the mixture is crumbly and won't twist....not dough-like at all. What am I doing wrong????
    Reply: #35
  26. Julie
    Tried this recipe for the first time. After reading all the comments about it being dry and crumbly, I decided to press it out on a cutting board covered in olive oil and put oil on my hands and just press it out instead of rolling it. I needed it with the oil on my hands and it worked pretty well. I mixed 1/2 a cup of parmesan with the mozzarella. Decided to leave them plain for the first time to see what I would like before adding any of the filling or spices. Well, the are a little dry but great flavor. I look forward to trying different ads ons.
  27. Michelle
    I used Colby-jack and mixed in some herbs instead of pesto and these came out great. When I make this again I might make sandwich rounds.
  28. Laura
    sooooooooooooooooo confused. I just put this recipe in My Fitness Pal to come up with the actual input on grams per servings.

    This thing tells me 14 grams of carbs per 1 serving ( and that is after subtracting the fiber). let alone protein intake ( to include, I removed the extra egg for coating). 66 grams of protein , or 166% protein.

    wth ???????????????????? HELP

  29. Allison
    Laura, I'm not so sure that the carb counts on all of these recipes are accurate, so you have to be careful. If I add up all of the carbs of the ingredients myself and divide by 10 servings, I come up with 4 carbs per serving -- still 4 times more than their claim of 1 carb! They are good though:) I couldn't twist mine either like some people mentioned. I think when I tried to flatten and shape them in one inch rectangles, it loosens the flour so that you can't twist it. Next time I'll try to just make twists right away and see if it holds together.
  30. Delilah
    I made these tonight and they taste great! A few pointers:
    1. Do not crack the egg into the cheese/butter mixture. Temper the egg first.
    2. I used a whisk to combine the egg with the cheese/butter mixture. It mixed well and became fluffy before I added the dry ingredients.
    Also, I used 1 cup mozzarella and 1/2 shredded parmesan. The dough was very pliable and I was able to twist just fine. I wish the recipe was more specific on the serving size. I was able to make 8 bread sticks. I will probably recalculate the carbs.
  31. Delilah
    UPDATE -
    Myfitnesspal calculated my breadsticks to have 4.6 carbs each (I had 8 servings).
    4 tbsp of coconut flour has 16 carbs! Next time I will make the portions smaller, maybe 16 pieces instead of 8.
  32. Delilah
    Final comment... I forgot to account for the fiber! So, actually they have about 2 net carbs each!
  33. Azam
    how many calories per serving it does have?
  34. John
    Using ounces as a unit of measurement for the butter was absolutely NOT helpful. especially since you're supposed to be mixing the butter and cheese in a pot together.

    Batter ended up being so dry it wasn't useable. Tried to save it with an egg and a touch of milk. Baking now. Not optimistic.

  35. Cassandra
    I found that once the dough cooled a bit it was easier to twist

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