Keto bread twists
Preheat the oven to 350°F (175°C).
Mix all dry ingredients in a bowl. Add the egg and combine.
Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.
Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.
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.
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.
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