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.
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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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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