Keto bread twists with pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup4.0 tbsp coconut flour0.5 tsp Salt1.0 tsp Baking Powder2.0 large Egg, fresh, whole, raw2.0 tbsp Butter, salted6.5 oz Mozzarella Cheese, part skim milk2.0 serving Basil Pesto (2 tbsp)
Preheat to 350.
Whisk and set aside one egg to brush tops of twists with.
Mix together dry ingredients. Add other egg and combine.
Melt butter and mozzarella together over low heat until smooth.
Add to flour mixture slowly until well incorporated. Firm dough.
Roll out onto parchment paper into rectangle until 1/5 inch thick.
Spread pesto evenly over the top.
Cut 1 inch(?)strips should make 10 so start by cutting rectangle in half then making 5 strips of each half.
Brush twists with whisked egg.
Bake for 15-20 minutes until golden brown.
Serving Size: 1 twist
Number of Servings: 10.0
Recipe submitted by SparkPeople user HBALDWIN_1.
Serving Size: 1 twist
Number of Servings: 10.0
Recipe submitted by SparkPeople user HBALDWIN_1.
Nutritional Info Amount Per Serving
- Calories: 140.3
- Total Fat: 10.7 g
- Cholesterol: 54.7 mg
- Sodium: 293.9 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.8 g
- Protein: 7.8 g
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