Keto bread twists

Keto bread twists

These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying, golden bread-like crust. Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up as a platter of keto appetizers at your next cocktail party.

Keto bread twists

These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying, golden bread-like crust. Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up as a platter of keto appetizers at your next cocktail party.
USMetric
10 servingservings

Ingredients

  • ½ cup 125 ml (60 g) almond flour
  • ¼ cup 60 ml (30 g) coconut flour
  • ½ tsp ½ tsp salt
  • 1 tsp 1 tsp (5 g) baking powder
  • 1 1 egg, beateneggs, beaten
  • 2 oz. 50 g butter
  • 6½ oz. 175 g shredded cheese, preferably mozzarella
  • ¼ cup 60 ml green pesto
  • 1 1 egg, beaten, for brushing the topeggs, beaten, for brushing the top

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. Add the egg and combine.
  3. Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.
  4. Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.
  5. Place the dough on parchment paper that is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 1/5-inch (5 mm) thick.
  6. Spread pesto on top and cut into 1-inch (2.5 cm) 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!

If your dough seems to be sticky, place between two sheets of parchment paper before using the rolling pin. Once you've rolled it out, remove the upper piece of parchment paper.

If you are having trouble twisting, or want a different look from the twist, use a cookie cutter to cut out two similar shapes and spread the pesto in between, like a sandwich or cookie filling. Place on the parchment and bake.

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. Or have a melted cheese filling by layering a bit of shredded cheese instead of pesto.

For a little extra variety, try substituting a little parmesan for some of the mozzarella.

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90 comments

  1. Kristin Parker Team Diet Doctor
    Instead of greek or low fat yogurt, look for a European style yogurt as they have fewer carbs and more fat.
  2. Birgit
    Where I live we usually take mature hard cheese for such purposes.
    But regardless of the kind of cheese, the dough is by far too brittle for to be formed into twisted stripes.
    I will add psyllium husk powder next time.
  3. Keri
    I made 5 servings with no changes. (I used 2.6 tbsp for the butter and 3/4 cup Great Value block mozzarella which I grated (it kinda felt soft in comparison to a cheddar block). My advice to those folks worried about the egg cooking, I suggest using very low heat when melting the cheese and butter... don't rush it. Once melted and creamy, I turned off the fire and poured in the beaten half egg as instructed and stirred it slowly for just a few seconds. Then, I dumped in the dry ingredients and continued to stir slowly for a few more seconds. It formed a very pliable, moist, fluffy dough. Impressed. It rolled out beautifully and you have plenty of time to work with it. I'd imagine you can make your bread twists as "thick and short"... or... "long and skinny" as you like. I made mine in-between and it yielded 5 pretty small twists (I'm used to TX sized servings). After 20 min in the oven they were so fluffy and slightly golden. I'd recommend this recipe! Taste was pretty good, texture was nice, too! (My first time every trying a Keto recipe) It's certainly different than regular bread, but a nice substitute.
  4. Dana
    Maybe you are not using enough cheese. I just tried this recipe and it worked perfectly and was delicious! If you are using shredded cheese, press it into the measuring cup to make sure that you use the full amount. If you don't have enough cheese it might crumble when trying to twist. Also, I see that a lot of people are mixing the egg into the dough, but I just spread the egg on the top as directed. Mine twisted perfectly and cooked beautifully.
  5. Huvie
    I tripled this recipe and used half with the butter and cheese and half with margarine and no cheese (for the dairy-free people). I made it in a log shape, and it baked really well and tasted great! (my first keto recipe!)
  6. Rochelle
    Who TRIED and TESTED these....disgusting, way to much BUTTER, impossible to twist, and ended making me feel SICK in the stomach. Will never be making these again....I think I would rather a piece of multi grain bread spread with a THIN layer of butter.
  7. Christine
    Tried it for the first time, the dough was a bit soggy but the taste was great, used cheddar and herbs not pesto. I'm wondering if it was soggy because I used the cheddar and not mozzarella, thoughts anyone?
  8. Kat
    Incredibly dry and bland, was unable to to twist as the dough kept falling apart. Followed the method and I used mozzarella cheese but still didn’t turn out very good. Has anyone got any tips on how to improve, I’m not sure if using a different cheese would make much difference.
  9. Tom
    Can someone please advise how to melt mozzarella in butter, it doesn't melt??
    Reply: #60
  10. Kristin Parker Team Diet Doctor

    Can someone please advise how to melt mozzarella in butter, it doesn't melt??

    Melting slowly over low heat is the key.

  11. trudy
    It seems that step #5 is missing a number "about ____ inch thick"
    Reply: #62
  12. Kristin Parker Team Diet Doctor

    It seems that step #5 is missing a number "about ____ inch thick"

    It is supposed to be 1/5" thick but is not displaying properly for some reason. Thank you for pointing it out so we can correct it.

  13. Connie
    followed the recipe exactly cheese and butter did not come together until the egg was added. I temperd the egg for fear it would cook it all blend together beautifully. made a lovely dough I would cut my lengths. I twisted a few at the 15 inch length then cut the rest in half much better. I thought they would be crispy and I left them in the oven quite a while. they are soft a bit like a mozzarella cheese stick but there's a bread component in it also. So on a keto diet having something that similar to bread especially with the mozzarella meatballs I'm serving tonight for dinner I think they'll be a nice hit. They were very easy to make
  14. Denise
    Mine did not get fluffy. I ended up with dense hockey pucks. But taste was really good. Did I over work the dough?
  15. Denney
    Tried this recipe for the first time, followed it exactly, found the melting a bit difficult, but it came together and rolled out well. I used homemade pesto and it came out really good, very tasty snack. Next time I'll try it with cheddar and rosemary.
  16. Raymond
    I don't like the taste coconut flour gives, can I substitute it for extra almond flour ?
    Reply: #67
  17. Kristin Parker Team Diet Doctor

    I don't like the taste coconut flour gives, can I substitute it for extra almond flour ?

    We have not tested this recipe with all almond flour. Almond and coconut flour have different properties in baked goods.

  18. Catherine
    I have just made these and they were delicious. Don't try twisting them as they just fall apart. I added the pesto to the dough mix, rolled it thinly beteen 2 sheets as instructed and then simply cut with cookie cutter and baked 20 mins. Perfect and very moreish!
  19. Christyne
    Just love it!! Tastes really good; I will do it many many times! How long can we keep them and how can we store them? Thank you so much!
  20. rosa
    It was really good, mine didn't twist much but I just started cooking. The batter was even more delicious than the final result!
  21. Geraldine
    Tried it for the first time, couldn't get the cheese to melt, I just used what I had, it was a bit sticky and couldn't twist, no matter, I sort of folded them and stuck in oven, was delicious, will try till I get it right, more importantly, my family loved it, no matter the shape.
  22. Gerry
    Any idea how to store them?
    Reply: #73
  23. Kristin Parker Team Diet Doctor

    Any idea how to store them?

    In a sealed container in the refrigerator.

  24. alina sweeney
    I used mozzarella cheese sticks (I measured them whole using a scale) and melted it with the butter. They turned out pretty good.
  25. Candi
    These were relatively easy to make, really tasty and very filling. Ticked all of my boxes :)
  26. Ray
    I would like to know if Carbalose flour is Keto.
    Reply: #77
  27. Kristin Parker Team Diet Doctor

    I would like to know if Carbalose flour is Keto.

    We would not recommend Carbalose as it is still wheat based which can be inflammatory.

  28. m4tty_82
    No matter how much a try I cannot get the carb level down to 1 carb per serving, when I input the recipe on My Fitness Pal and the servings as 10, it comes out @ 3.8g carbs, so I take off fibre (English) @ 2g and I'm left with 1.8g per serving so this is very misleading!
    Reply: #79
  29. G
    m4tty_82: It is good that you are calculating the carbs yourself since different types of cheese or brands of coconut and almond flour will have different amounts of carbs and fiber. Also people need to be careful with My Fitness Pal. If you are using the free version, anyone can enter food value. I have found huge errors and conflicting data for the same product that was listed a different way (e.g. Costco vs Kirkland)
  30. Gemma
    Delicious! The twists worked beautifully and tasted great.
  31. Nita
    Made these for our Friday get together, twice now. They turned out great, everyone loved them.
  32. cynthia
    I chose to work the cheese/butter mixture into the dry ingredients by hand. It made a nice dough that was not sticky. I curled one, pinching it together as best I could. Baked one by itself just to see how it came out...crunchy, golden, and full of flavor. I would make this again. Serving it tonight with antipasti platter and dipping oil for the bread. Yum. Not sure I can wait until dinner!
  33. Lesley adams
    When you're expect the twists to taste like the delicious cheese/garlic/olive wheat-based twists you get in the supermarket you get very disappointed!
    The texture is too floury. Maybe reduce the flour? Or more egg white to give it more crunch? Or half cheddar, half mozarella? Add psyllium to make it easier to twist?
    Or as someone suggested don't bother with the twists, just make cut out biscuits from rolling the dough between two layers of greaseproof paper.
    Diet doctor team - could you to revisit this one!
    Reply: #84
  34. Kristin Parker Team Diet Doctor

    When you're expect the twists to taste like the delicious cheese/garlic/olive wheat-based twists you get in the supermarket you get very disappointed!
    The texture is too floury. Maybe reduce the flour? Or more egg white to give it more crunch? Or half cheddar, half mozarella? Add psyllium to make it easier to twist?
    Or as someone suggested don't bother with the twists, just make cut out biscuits from rolling the dough between two layers of greaseproof paper.
    Diet doctor team - could you to revisit this one!

    I am sorry these did not turn out as expected; thank you for your feedback.

  35. Marianne B
    These were awesome! Made a second batch a week later because my husband loved them so much. Per some of the comments, I used the microwave to melt the butter a cheese on low power. Then let it cool a bit before adding to the egg and flour mix. Worked like a charm. Only thing extra I had to add was more salt because I used unsalted butter. Will do them for a family party when we are out of this quarantine! Thanks for the great recipe, perfect comfort food treat!!
  36. swturner
    Is there any way to make these dairy free? Thanks:)
    Reply: #87
  37. Crystal Pullen Team Diet Doctor

    Is there any way to make these dairy free? Thanks:)

    The cheese acts as a binder in this recipe. I do not know of a way to make it dairy free and keep the texture.

  38. lauramb1994
    I've made these twice now with yummy results. Even fooled my extended family who thought they were just normal breadsticks. I did notice that the dough wouldn't twist perfectly and even stuck a little to my parchment paper as I twisted them. But I finagled them and got them to work out. I was able to store a couple of left-over breadsticks in a ziplock bag in the fridge and just popped them in the toaster oven for a few minutes for left-over! I'm going to try a different flavor next time and in place of pesto I might try a thick spread of garlic and herb butter. Can't wait to try them.
    Reply: #89
  39. Crystal Pullen Team Diet Doctor

    I've made these twice now with yummy results. Even fooled my extended family who thought they were just normal breadsticks. I did notice that the dough wouldn't twist perfectly and even stuck a little to my parchment paper as I twisted them. But I finagled them and got them to work out. I was able to store a couple of left-over breadsticks in a ziplock bag in the fridge and just popped them in the toaster oven for a few minutes for left-over! I'm going to try a different flavor next time and in place of pesto I might try a thick spread of garlic and herb butter. Can't wait to try them.

    Yay!! I am so glad your family enjoyed them!

  40. Donna T.
    This recipe made the bread sticks very, very dry.
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