This delicious pull-apart keto bread is the perfect center piece on your holiday table. But this bread is too good not to enjoy all year around so feel free to shape the bread in any shape you like, or just roll it into regular buns.
November 23 2019 recipe by Jill Wallentin, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Bread, Snack
This delicious pull-apart keto bread is the perfect center piece on your holiday table. But this bread is too good not to enjoy all year around so feel free to shape the bread in any shape you like, or just roll it into regular buns.
USMetric
17 servingservings
Ingredients
- 2 lbs (8 cups) 900 g (1.9 liters) mozzarella cheese
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 4 cups (1 lb) 950 ml (450 g) almond flour
- 2 tbsp 2 tbsp baking powder
- 2 tbsp 2 tbsp white vinegar 5%
- 4 4 eggeggs
Garlic butter
- 2 oz. 55 g butter
- 2 2 garlic clove, pressedgarlic cloves, pressed
- 3 tbsp 3 tbsp fresh parsley, finely chopped
- 2 tsp 2 tsp sea salt
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Instructions
Instructions are for 17 servings. Please modify as needed.
Mozzarella bread
Preheat the oven to 430°F (220°C) and line a large baking tray with parchment paper.
Place the mozzarella and cream cheese in a medium, microwave safe bowl and microwave on high for 1 minute. Remove and stir. Repeat in 30-second bursts until the cheese has melted and can be easily combined.
In a separate bowl, whisk together the almond flour and baking powder, until well combined. Add the eggs, vinegar and almond flour mix, to the melted cheese. Mix well until a smooth dough forms. Kneading it on a non-stick surface, helps with this process! Also, if the mixture is not combining, microwave the mixture for 30 seconds. Continue microwaving/kneading until the mixture becomes a pliable dough.
Roll the dough into a long "sausage shape", about 2 inch thick. Divide the dough into as many parts as portions in the recipe, and form into bun shapes. Place on your lined baking tray in the shape of a tree.
Bake in the oven for 15 to 20 minutes.
Garlic butter
Melt the butter and add the garlic.
Brush the newly baked bread with the garlic butter. Sprinkle with sea salt and parsley.
The bread hardens when it get cold so it's best served warm.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
26 comments
- 1 comment removed
2
heidi
November 24 2019
You should check your facts before you make this kind of complaint. You obviously didn't check, as 1 liter almond flour is in fact around 500 grams.
Only for water you can be sure that 1 liter is the same as 1000 grams. Most other foods have different volume compared to weight!3
debturner
December 9 2019
Does it regain a good consistency when reheated?
Reply: #4
4
Reply to comment #3 by debturner
Jill Wallentin Team Diet Doctor
December 11 2019
Hi! Yes it does 😊
Best,
Jill5
John
December 11 2019
Can't wait to make this. Looks absolutely amazing!
6
Shirley Devlin
December 11 2019
I want to serve this with our Christmas Eve dinner for family, and I am wondering how much of it I could do ahead of time? Do you think if I got it into the "sausage shape" I could cover with plastic wrap and refrigerate? Then complete the next day? Or later the same day? I hope someone out there can help me with this! Happy Holidays!
Reply: #8
7
Vanessa Muntinga
December 12 2019
I have the same question and even wondered if I can freeze it "raw" and finish baking it before I use it?
Reply: #9
8
Reply to comment #6 by Shirley Devlin
Kristin Parker Team Diet Doctor
December 13 2019
I want to serve this with our Christmas Eve dinner for family, and I am wondering how much of it I could do ahead of time? Do you think if I got it into the "sausage shape" I could cover with plastic wrap and refrigerate? Then complete the next day? Or later the same day? I hope someone out there can help me with this! Happy Holidays!
It may lose some of it's ability to be molded into the ball shape as the mozzarella solidifies back up. You may be better off to finish it, bake it and then refrigerate and reheat when ready to serve.
9
Reply to comment #7 by Vanessa Muntinga
Kristin Parker Team Diet Doctor
December 13 2019
I have the same question and even wondered if I can freeze it "raw" and finish baking it before I use it?
You may be better off to finish it, bake it and then refrigerate and reheat when ready to serve.
10
Laraine
December 19 2019
I made this 'bread' an hour ago. It was absolutely delicious. It was a bit crunchy around the edge and just so tasty.
I made it in a round glass convection oven in my garage as today was so hot where I live.
Almond flour is quite expensive in Australia, also mozzarella cheese, so If I had made the recipe as it was it would cost over $20.
I didn't want to risk that much money so made a 1/4 recipe which made 5 good sized rolls.
As often happens with DD breads when I bake, they are underdone on the bottom. These were no different so I flipped them over for an extra 5 minutes.
I usually make a fruit decorated pavlova as a Christmas 'take to' but this Christmas tree shape or a wreath shape would be an eye popper,
so I could justify the expense. I added some garlic powder and dried parsley to the top before I baked the rolls.
I can thoroughly recommend this recipe.. Please don't ask any questions- I have provided all the information that I can.11
Candy
December 26 2019
I made this for Christmas dinner, and it was an unqualified success. I baked it in the morning, then took the garlic butter “melt” to the venue, reheated the tree at 250F for 10 minutes, then brushed on the garlic butter. People started dismantling it within 30 seconds! I also made “The Keto Bread,” and that was enjoyed, as well, but the tree was the big hit. I suggest if you have a touchy oven like mine (it has hot spots!) that you keep a close eye on any bread made with almond flour, because it burns easily. I checked at 10-minute intervals or less, and rotated the pan two times to prevent burning.
12
Denise
December 30 2019
I’m so happy I tried this bread recipe tonight. I cut it down to 4 servings because I’ve tried many “bread” recipes that were not even close. This one is amazing. Looks like bread, smells like bread, and tastes delicious! Thank you for the recipe.
13
Helen
May 22 2020
What's the best way to melt the cheese if you don't own a microwave please? anyone tried?
Reply: #14
14
Reply to comment #13 by Helen
Crystal Pullen Team Diet Doctor
May 22 2020
What's the best way to melt the cheese if you don't own a microwave please? anyone tried?
You can use a heavy bottom pan on the stovetop with low heat.
15
Tia
September 21 2020
Just to clarify. Is it 3g per bun or per serving?
Reply: #16
16
Reply to comment #15 by Tia
Kristin Parker Team Diet Doctor
September 21 2020
Just to clarify. Is it 3g per bun or per serving?
The recipe makes 17 servings. If you make 17 buns, then it is 3g per bun/serving.
"Roll the dough into a long "sausage shape", about 2 inch thick. Divide the dough into as many parts as portions in the recipe, and form into bun shapes. Place on your lined baking tray in the shape of a tree."17
Marinda
October 16 2020
I would like to try making these on an open fire. In South Africa, we love barbeques (braais).
Hope it works!18
Esther
January 24 2021
I made this over Christmas 2020. Decadent treat during lockdown in the UK. Wow! Delicious.
Only thing I would change is the amount of garlic in the butter.
Will certainly repeat this in future.19
Marketta Lynn McCurdy
August 29 2021
I made half the recipe tasted great but didn't rise right place into round balls but they flattened while baking what did I do wrong
Reply: #20
20
Reply to comment #19 by Marketta Lynn McCurdy
Kristin Parker Team Diet Doctor
August 30 2021
I made half the recipe tasted great but didn't rise right place into round balls but they flattened while baking what did I do wrong
It can be hard to say. You may wish to check the expiration date on your baking powder.
21
Julie B
December 17 2021
Try using a higher rack in your oven and/lower the temp 25 degrees if your breads are burning on the bottom.
Reply: #22
22
Reply to comment #21 by Julie B
Kerry Merritt Team Diet Doctor
December 17 2021
Try using a higher rack in your oven and/lower the temp 25 degrees if your breads are burning on the bottom.
Great tip, Julie! Thanks for sharing!
23
Elizabeth
January 17 2022
These are excellent. Like others, I have made many different keto breads and almost all disappoint. My husband called these "crack rolls", so obviously they were a big hit. Perfect accompaniment to a winter keto soup.
Reply: #24
24
Reply to comment #23 by Elizabeth
Kristin Parker Team Diet Doctor
January 17 2022
These are excellent. Like others, I have made many different keto breads and almost all disappoint. My husband called these "crack rolls", so obviously they were a big hit. Perfect accompaniment to a winter keto soup.
That's a great review! Thank you for taking the time to let us know!
25
Mia Negrao
June 26 2022
This recipe is missing the ingredients in the app. I will give it a try today, but I know I will love it because Diet Doctor doesn't fail!
Reply: #26
26
Reply to comment #25 by Mia Negrao
Kristin Parker Team Diet Doctor
June 27 2022
This recipe is missing the ingredients in the app. I will give it a try today, but I know I will love it because Diet Doctor doesn't fail!
The ingredients are displaying on my phone in the app. Could you please send a screenshot to support@dietdoctor.com and let us know what kind of phone you have and what version of the app?
27
G I
November 15 2022
Fabulous!!!!
I only made a half batch. There was too much liquid in the fresh mozzarella log I got from Costco so I couldn't knead it. Instead, I poured it into parchment paper and smoothed it into a uniformly thick oval. I baked it 15 min at 430°. Then turned it over, covered with foil so it didn't brown to much (it almost did). I'd suggest cooking 10 min then flipping, covering with foil and cooking 7-10 min more.
I brushed melted butter with garlic powder, sea salt, and dried parsley in it after it was done then cut it into 16 slices. 1 serving= 2 slices.
