Keto bread twists



Rustic Bread

Keto bread twists


  1. Preheat the oven to 350°F (175°C).

  2. Mix all dry ingredients in a bowl. Add the egg and combine.

  3. Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.

  4. Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.

  5. Place the dough on parchment paper that is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 1/5-inch (5 mm) thick.

  6. Spread pesto on top and cut into 1-inch (2.5 cm) strips. Twist them and place on a baking sheet lined with parchment paper. Brush twists with the whisked egg.

  7. Bake in the oven for 15–20 minutes until they’re golden brown.

How to make


  • ½ cup almond flour

  • ¼ cup coconut flour

  • ½ tsp salt

  • 1 tsp baking powder

  • 1 egg, beaten

  • 2 oz. butter

  • 6½ oz. shredded cheese, preferably mozzarella

  • ¼ cup green pesto

  • 1 egg, beaten, for brushing the top