Low carb & keto cheesy garlic & herb pull-apart bread just went into the oven. Will let you know how it goes!
Low carb & keto cheesy garlic & herb pull-apart bread just went into the oven. Will let you know how it goes!
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Cheese? Garlic? Bread? Low Carb? You’re speaking my language.
Have you ever made it before? If not, I’m excited to hear how you like it.
Never made any low carb bread stuffs before, aside from a microwave almond flour one. I haven’t really missed these kinds of things, but I was bored and wanted to see if it worked 🙂
Mmmm. I love bread.
I’m excited to hear about the taste results.
Ok I’m hungry now.
Looking forward to see the results and recipe!
I think bread is the only real carb I miss since starting keto!
MY KITCHEN SMELLS SO GOOD RIGHT NOW
…and there’s garlic butter on my phone. oops
https://lh3.googleusercontent.com/w92ZsMAdPADOBWiJFJ7FT3-hwoQWw0n7btJHTqkwwnJVHQ4_Dcmmz1f0zV7eOs8TiRSbYfDy4D8
FIVE MINUTES LEFT ON THE TIMER
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I tipped it out of the skillet and put it on a parchment-lined baking sheet and put it back in the oven after turning it off so it can harden a bit. Because of the specialty low carb ingredients in the dough, it is still very doughy (normal according to the recipe author) so she recommended letting it dry out in the oven for a bit.
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Can haz recipe?
This what one piece tore off like. It closely resembles whole wheat bread that’s fluffy:
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I modified this a little bit:
ketodietapp.com – Keto Cheesy Garlic Pull-Apart Bread
As for taste, it is as close to bread as I’ve ever had. I’m quite surprised.
Like I said in an earlier comment, it’s very close to a whole wheat dough.
It needs to finish drying in the oven because it’s still too resilient right now.
Flaxseed meal and psyillium husk powder have very gel-like properties, where coconut flour is absorptive and almond flour has the grain/texture of crumbs. So they all have to work together. Most low carb breads using this combination need time to cool before the final product is best judged.
It resembles a whole wheat dinner roll on the inside. The outside is just about as crusty, but it’s all more pliable and less flaky than you’d get from a bread product. Likely not going to be a lot of crumbs.
I think this would make an excellent base for garlic knots, pretzels, or pizza crust, for people who don’t like thin crust and want something tender and thick instead of crispy.
The Aroma!
Mmmm. Lovely!
Tastes great dipped in marinara 🙂
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Bitch. ? I love that marinara combo with garlic and cheese.
Way to wake up! ?
Ha ha Grace Carlyle I know you were anticipating that
Bobbi Jo, and I am just back from a weekend with hardly any internet!
I’ll be getting ingredients this week, and they will be baked, and they will be eaten. Mark my words! ?
Make sure you are feeding a crowd who will eat them right away. These do not make good leftovers. Heavy, denser than pound cake bricks…and you’d probably want to slice each bun thinly and toast or broil. I just think they are a different product the next day.