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Mmmmmmmm… warm, cheesy keto bread.
I bet that got your attention, didn’t it! These Cheesy Garlic Pull Apart rolls are just divine. They’re perfect for sharing with friends or for serving as a low-carb side dish with a soup or stew.
Or, you could just eat ‘em all yourself, we won’t judge you. Using Martina’s Keto Sourdough Baguettes as the base of this recipe makes for a simple and adaptable pull apart experience.
You can switch out ingredients for those that you prefer; love it spicy? Add chilli. Don’t have fresh herbs? Use dried? Want it extra cheesy? You know what to do.
And bread that comes in at just over 4 grams of carbs for a big bun? Sold. This recipe will be on high rotation in my household over winter.
Hands-on Overall
Serving size 1 bun
Nutritional values (per 1 bun)
Net carbs4.9 grams
Protein15.7 grams
Fat24.3 grams
Calories317 kcal
Calories from carbs 6%, protein 21%, fat 73%
Total carbs13.4 gramsFiber8.6 gramsSugars2.8 gramsSaturated fat8.3 gramsSodium685 mg(30% RDA)Magnesium96 mg(24% RDA)Potassium351 mg(18% EMR)
Ingredients (makes 9 buns)
- 1 recipe Sourdough Keto Baguettes
- 1/4 cup butter, melted (57 g/ 2 oz)
- 1 clove garlic, minced
- 1/2 cup grated parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 1/2 cup shredded mozzarella cheese (57 g/ 2 oz)
- 2 tbsp chopped fresh sage
- 1 tsp chopped fresh thyme
- 2 tsp dried oregano
Instructions
- Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make Martina’s Keto Sourdough Baguettes (I substituted almond milk and lemon juice mixed together for the buttermilk).
- Once you reach Step 4, instead of forming the baguettes onto a baking tray, shape them into balls instead. This dough can be a bit sticky to handler, so wet your hands to form the balls. I made 9 large balls, but you could easily double that number with smaller balls.
- Mix the garlic and melted butter together in one bowl and the herbs in another. Mix the cheeses together in a third bowl. Grease an oven-proof pan.
- Roll each ball first in the garlic butter mix and then in the cheese mixture until thoroughly coated.
- Place the balls in a circular pattern in your pan. You can sprinkle your herbs over the entire pan full, or over every second ball to create an interesting pattern.
- Bake for 10 minutes and then reduce the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for a further 45 minutes.
- When done, remove from the oven and let the bread cool down for 5 minutes. To prevent the bread from getting moist, don't leave it in the skillet. Instead, place on a cooling rack. Serve warm.
Cheesy Garlic Pull-Apart Bread
Step by Step
Ingredients
- 1 recipe Sourdough Keto Baguettes
- 1/4 cup butter, melted (57 g/ 2 oz)
- 1 clove garlic, minced
- 1/2 cup grated parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 1/2 cup shredded mozzarella cheese (57 g/ 2 oz)
- 2 tbsp chopped fresh sage
- 1 tsp chopped fresh thyme
- 2 tsp dried oregano
Instructions
- Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make Martina’s Keto Sourdough Baguettes (I substituted almond milk and lemon juice mixed together for the buttermilk).
- Once you reach Step 4, instead of forming the baguettes onto a baking tray, shape them into balls instead. This dough can be a bit sticky to handler, so wet your hands to form the balls. I made 9 large balls, but you could easily double that number with smaller balls.
- Mix the garlic and melted butter together in one bowl and the herbs in another. Mix the cheeses together in a third bowl. Grease an oven-proof pan.
- Roll each ball first in the garlic butter mix and then in the cheese mixture until thoroughly coated.
- Place the balls in a circular pattern in your pan. You can sprinkle your herbs over the entire pan full, or over every second ball to create an interesting pattern.
- Bake for 10 minutes and then reduce the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for a further 45 minutes.
- When done, remove from the oven and let the bread cool down for 5 minutes. To prevent the bread from getting moist, don't leave it in the skillet. Instead, place on a cooling rack. Serve warm.
Nutrition (per serving, 1 bun)
Calories317kcal
Net Carbs4.9g
Carbohydrates13.4g
Protein15.7g
Fat24.3g
Saturated Fat8.3g
Fiber8.6g
Sugar2.8g
Sodium685mg
Magnesium96mg
Potassium351mg
Detailed nutritional breakdown (per 1 bun)
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