Keto Pepperoni and Mozzarella Pull-Apart Bread: A Low-Carb Indulgence

Welcome to our detailed guide on making Keto Pepperoni and Mozzarella Pull-Apart Bread. This recipe is designed to deliver a delightful, low-carb version of the classic bread while maintaining rich flavors and satisfying textures. Perfect for a savory snack or as an appetizer, this dish will cater to your keto needs with precision and ease.

Ingredients

For the Dough:

  • 2 cups almond flour – Provides a low-carb, gluten-free base for the dough.
  • 1/2 cup coconut flour – Adds texture and helps to bind the dough.
  • 1/4 cup ground flaxseed – For added fiber and a nutty flavor.
  • 1/2 teaspoon salt – Enhances the flavor of the dough.
  • 1 tablespoon baking powder – Helps the dough rise and become fluffy.
  • 2 large eggs – Acts as a binder and adds structure.
  • 1/4 cup unsweetened almond milk – Provides moisture without adding carbs.
  • 1/4 cup melted butter – Adds richness and helps with dough consistency.
  • 1 cup shredded mozzarella cheese – For a cheesy, gooey texture.

For the Filling:

  • 1 cup shredded mozzarella cheese – Adds a gooey, cheesy interior.
  • 1/2 cup sliced pepperoni – Provides a savory, spicy kick.
  • 1/4 cup grated Parmesan cheese – For added flavor and texture.
  • 1 tablespoon dried Italian seasoning – Adds an herbal, aromatic flavor.
  • 1/2 teaspoon garlic powder – Enhances the savory taste.

For Garnish (Optional):

  • Fresh basil leaves, chopped – For garnish and added freshness.
  • A drizzle of olive oil – For added richness and flavor.

Instructions

1. Preheat the Oven:

a. Prepare for Baking:

  • Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking dish by greasing it lightly or lining it with parchment paper for easy removal.

2. Prepare the Dough:

a. Mix Dry Ingredients:

  • In a large mixing bowl, combine 2 cups of almond flour, 1/2 cup of coconut flour, 1/4 cup of ground flaxseed, 1/2 teaspoon of salt, and 1 tablespoon of baking powder. Whisk together until the mixture is well combined.

b. Mix Wet Ingredients:

  • In a separate bowl, whisk together 2 large eggs, 1/4 cup of unsweetened almond milk, and 1/4 cup of melted butter until smooth.

c. Combine Ingredients:

  • Gradually add the wet ingredients to the dry ingredients, stirring until a thick, sticky dough forms.

d. Incorporate Cheese:

  • Fold in 1 cup of shredded mozzarella cheese until evenly distributed throughout the dough.

3. Prepare the Filling:

a. Combine Filling Ingredients:

  • In a medium bowl, mix together 1 cup of shredded mozzarella cheese, 1/2 cup of sliced pepperoni, 1/4 cup of grated Parmesan cheese, 1 tablespoon of dried Italian seasoning, and 1/2 teaspoon of garlic powder. Set aside.

4. Assemble the Bread:

a. Shape the Dough:

  • Turn the dough out onto a lightly floured surface and knead for a minute to ensure it’s well combined. Divide the dough into small balls, roughly the size of a walnut.

b. Fill the Dough:

  • Flatten each dough ball slightly and place a spoonful of the filling mixture in the center. Carefully fold the edges of the dough around the filling to seal it, then shape it into a ball again.

c. Arrange in Pan:

  • Place the filled dough balls in the prepared baking dish, arranging them closely together but not touching. Sprinkle any remaining filling mixture over the top of the dough balls.

5. Bake the Bread:

a. Bake:

  • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese inside is melted and bubbly.

b. Cool Slightly:

  • Remove from the oven and let the bread cool in the pan for about 10 minutes before serving.

6. Serve and Enjoy:

a. Garnish:

  • If desired, garnish with freshly chopped basil leaves and a light drizzle of olive oil for added flavor.

b. Serve:

  • Serve warm or at room temperature. The pull-apart bread is great on its own or with a side of marinara sauce for dipping.

Nutritional Information (per serving, assuming 8 servings total)

  • Calories: 280
  • Total Carbohydrates: 6g
  • Net Carbohydrates: 4g
  • Protein: 16g
  • Fat: 22g
  • Fiber: 2g
  • Sugar: 1g

Weight Watchers (WW) Points

  • SmartPoints®: Approximately 8 points per serving (based on the assumption of 8 servings total).

Useful Tips

  1. Dough Consistency: Ensure the dough is well mixed but not overworked. It should be thick and slightly sticky. Adjust the consistency with additional almond flour if needed.
  2. Cheese Choice: Use high-quality cheeses for the best melting and flavor. Fresh mozzarella and high-fat Parmesan work well.
  3. Flavor Variations: Experiment with different fillings such as cooked bacon bits, sautéed mushrooms, or different types of cheese to suit your taste.
  4. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to maintain the crispy exterior.

Common Mistakes to Avoid

  1. Overmixing the Dough: Overmixing can make the dough dense. Mix just until combined.
  2. Underbaking: Ensure the bread is fully baked to achieve a golden crust and melted cheese. Check with a toothpick to ensure the dough is cooked through.
  3. Not Using Enough Cheese: For the best results, use the full amount of cheese recommended for both the dough and filling.

Conclusion

Keto Pepperoni and Mozzarella Pull-Apart Bread is a delectable low-carb alternative to traditional bread, perfect for satisfying savory cravings while sticking to your keto lifestyle. With a detailed recipe and precise measurements, this dish is both easy to prepare and delicious. Enjoy this cheesy, flavorful treat as a snack or appetizer, and revel in the joy of a keto-friendly indulgence.

Feel free to personalize the recipe with your favorite keto-friendly ingredients and spices to make it truly your own.