Keto bread twists

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!

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!
USMetric
10 servingservings

Ingredients

  • ½ cup 120 ml (60 g) almond flour
  • 4 tbsp 4 tbsp (30 g) coconut flour
  • ½ tsp ½ tsp salt
  • 1 tsp 1 tsp (5 g) baking powder
  • 1½ cups 360 ml (175 g) shredded cheese, preferably mozzarella
  • 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 1/5 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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62 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.

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