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prep time
6 h 30 min
cook time
35 min
ready time
7 h 5 min
Keto Cheesy Pullapart Bread
Only cheese-aholics are allowed here! This pullapart bread is loaded with cheese, from the dough to the actual gooey cheese center. Each little round dough ball is made with fathead dough that has been modified to be extra tender and puffy. Make this recipe for a Sunday afternoon or any time you want to “pig out” without breaking your diet.
Jessica L.
Net Carbs
3.7 g
Fiber
2.1 g
Total Carbs
5.9 g
Protein
18.1 g
Fats
26.8 g
330 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
2 ounce
Mozzarella Cheese, Whole Milk
2 cup, shredded
Almond Flour
1 cup
Rosemary, Dried
1 teaspoon
Basil, Dried
1 teaspoon
Baking Powder
⅛ teaspoon
Raw Egg
1 large
Parmesan Cheese, Fresh (hard)
½ cup, shredded
Cheddar Cheese, Natural
¼ cup, shredded
Recipe Steps
steps 6
7 h 5 min
Step 1
In a pot, melt together the cream cheese and mozzarella cheese over a medium heat on the stove. Use a whisk to rapidly combine the two once they melt, so they emulsify.Step 2
In a large mixing bowl, combine the melted cheeses with the almond flour, rosemary, basil, baking powder, and egg. Start with the whisk and finish mixing with a rubber spatula.Step 3
Spread the dough into a piece of plastic wrap. Fold the plastic wrap and use it the shape the dough into a flat rectangle or square. Set the dough in your fridge for at least 6 hours, but overnight may be best.Step 4
When you are ready to prepare your bread, preheat an oven the 375 degrees and spray a loaf pan with pan spray. On a clean work surface, unwrap your dough and slice it into 24 pieces. They should all be generally the same size, but they don’t have to be perfect. Also, have the shredded parmesan cheese ready in a small bowl.Step 5
Roll each piece of dough into a ball, into the parmesan, and then arrange them in the loaf pan. You can also use the parmesan in your hand to avoid any dough sticking to you. Create a loaf with approximately 12 pieces on the bottom and 12 pieces on top. Sprinkle most of the cheddar cheese between the 2 layers, but sprinkle a couple teaspoons of the cheddar over the top of the loaf as well.Step 6
Bake the loaf for 30-35 minutes - until the dough is puffy and very golden brown. Serve warm as is or with a keto dipping sauce!
Comments
UnbelievableArugula202410 a year ago
Loved it! So filling and I absolutely love the herb flavour. I could not figure out how the mozzarella and creamed cheese could possibly be whisked and had trouble incorporating the flour mixture but finally got it combined and it turned out perfectly.
FeelinBeachy 3 years ago
I am made this for a party tonight. I too added jalapeño and bacon. Delicious. I recommend!!
UnbelievableCauliflower217565 3 years ago
Definitely trying this weekend with pepperoni
DWEldemire 4 years ago
Well worth the prep time because of density of dough; I made a double batch( put one in freezer) and after baking one batch; divided the loaf into 6 equal sections- super yummy
Myelaurence 4 years ago
Whats the serving size? It says plus 4?
Sara 4 years ago
LOL I was doing the same thing. Reading the servings as +1. The + is to increase the servings in the recipe. The number next the + is the number of pieces to a serving.
recipewriter 4 years ago
Yes, 1 serving = 4 pieces.
HopeAotearoa 5 years ago
Can the dough be frozen?
recipewriter 5 years ago
yes!
LeeAnna 5 years ago
Good! I followed all instructions except between the two layers I put a mixture of chopped spinach, feta cheese, and chopped artichokes. Yummy! The next one I made, i used a layer of mozzerella cheese, diced jalapeno, chives, cooked and chopped bacon. Even better! I think next time I'll use shredded chicken and parmesan garlic butter.
Dloll 4 years ago
If you need a taste tester, let me know!
Kdr 6 years ago
Serving size is 1lb?
recipewriter 6 years ago
No. The serving size is 4 pieces (approx. 2 ounces).