"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Keto bread twists Recipe

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This recipe for Keto bread twists, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 tablespoons almond flour
4 tablespoons coconut flour
˝ teaspoon salt
1 teaspoon baking powder
1˝ cups shredded cheese, preferably mozzarella
22⁄3 oz. butter
1 egg
2 oz. green pesto
1 egg, for brushing the top of the bread twists

Directions:
Directions:
Preheat the oven to 350°F (175°C).
Mix all dry ingredients in a bowl.
Melt the butter and the cheese together in a pot on low heat.
Stir with a wooden fork until the batter is smooth.
Crack the egg and stir well.
Add the dry ingredients and mix together into a firm dough.
Place the dough between two sheets of parchment paper. Use a rolling pin and make a rectangle, about ⅕ inch thick.
Remove the upper piece of parchment paper. Spread pesto on top and cut into 1-inch strips. Twist them and place on a baking sheet lined with parchment paper. Brush twists with the whisked egg.
Bake in the oven for 15–20 minutes until they’re golden brown.

Tip!
Out of pesto? No problem. Sub in any of your favorite spices. Paprika powder, chili, curry, cumin or herbs like thyme, oregano and basil all work well. For a little extra variety, try substituting a little parmesan for some of the mozzarella.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Ketogenic low carb
Per serving
Net carbs: 2 % (1 g)
Fiber: 2 g
Fat: 83 % (18 g)
Protein: 15 % (7 g)
kcal: 204

 

 

 

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