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.
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- ½ tsp ½ tsp salt
- 1 tsp 1 tsp baking powder
- 1 1 egg, beateneggs, beaten
- 2 oz. 55 g butter
- 12⁄3 cups (6½ oz.) 400 ml (190 g) shredded mozzarella cheese
- ¼ cup (2 oz.) 60 ml (60 g) green pesto
- 1 1 egg, beaten, for brushing the topeggs, beaten, for brushing the top
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 350°F (175°C).
- Mix all dry ingredients in a bowl. Add the egg and combine.
- Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.
- Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.
- 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.
- 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.
- Bake in the oven for 15–20 minutes until they’re golden brown.
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.
Melting slowly over low heat is the key.
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.
We have not tested this recipe with all almond flour. Almond and coconut flour have different properties in baked goods.
In a sealed container in the refrigerator.
We would not recommend Carbalose as it is still wheat based which can be inflammatory.
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.
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.
Yay!! I am so glad your family enjoyed them!
2.6 TBSP Butter
3/4 C Cheese
Based on many of you comments, I used low heat to melt the mozzarella with the butter, and used a whisk rather than a spoon to integrate the two. One thing I noticed was that my cheese mixture cooled off quite a bit before I got it all integrated into the dry ingredients. I kneaded the dough and it mixed in ok, but I think the overall cool temperature impacted the elasticity of the dough. Next time I think I will put my burner on the lowest setting and add the dry ingredients into the cheese.
Interesting as there is very little salt, 1/2 tsp, in the recipe itself. Perhaps did you use salted butter or maybe the pesto you used was very salty? When baking it is best to use unsalted butter so that you are able to control the amount of salt added to your taste.
I am sorry you had problems with this one. Typically, a recipe will call specifically list fresh mozzarella if that is the preferred mozerella to use. Shredded would be the packaged or block, shreddable mozerrella with lower moisture.
We have not tested a sweet version of these, but it could work well.
Sometimes the pre-shredded mozzarellas can have anti caking agents which can affect the texture when melted.