I decided to make this as an appetizer for my upcoming girls weekend. I’m not even going to mention that it is low carb because there is just no reason to. It will taste amazing, and all will love it!
These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).
This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.
- 1 1/4 cups mozzarella cheese
- 1 tsp dill
- 1/4 cup almond flour (I like Honeyville)
- 3 Tbsp coconut flour
- 2 Tbsp butter, melted
- 1 egg
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp xanthan gum (optional)
- 1 8oz wheel of brie, sliced into 1/4 inch thick strips
Preheat oven to 400 degrees.
Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.
On a baking mat or parchment paper, roll out the dough until it is a flat rectangle. Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each side of the dough, about 1 inch apart. Fold the flaps over the brie.
Bake for 20 minutes until golden brown. Allow it to cool a few minutes before serving. This allows the dough to crisp up a bit.
4 thoughts on “Keto Brie and Pesto Bread”
hey, interested in trying your recipe, but I don’t use a microwave for anything. Any suggestions on a way around that part of the instructions?
Maybe try heating the mixture with a double boiler? If you try it, let me know how it turns out.
Where’s the pesto and how much? Or do you just dip into it?
I don’t know how I missed that! It’s fixed now!