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The inspiration for these Low Carb and Keto Italian Stuffed Bread Bites came from Martina. She was out on a dinner date with Nikos at her local Italian restaurant.
‘Ping’ went my Whatsapp went…
OMG I want to eat these…
Can you create a low-carb version?
Up for the challenge, I set to work…
…and here you have them. My Italian Stuffed Bread Bites. Made from a super easy fathead dough and stuffed with a delicious marinara, cream cheese and basil filling. They’re so good!
These Keto Italian Stuffed Bread Bites are great for lunch, a quick and easy low-carb snack or to take on a picnic.
I love them hot, fresh from the oven, but you can totally eat them cold if you prefer.
Nut-free Alternatives:
Instead of 2/3 cup almond flour use 4 heaped tbsp (48 g/ 1.7 oz) of coconut flour + 56 g/ 2 oz cream cheese) or 56 g/ 2 oz flax meal and 56 g/ 2 oz cream cheese. If using coconut flour brush the tops with a small amount of butter, ghee or coconut oil before baking.
PIC9
Hands-on Overall
Serving size 1 piece
Nutritional values (per 1 piece)
Net carbs5 grams
Protein15.1 grams
Fat24.9 grams
Calories302 kcal
Calories from carbs 7%, protein 20%, fat 73%
Total carbs7 gramsFiber1.9 gramsSugars2.6 gramsSaturated fat8.5 gramsSodium348 mg(15% RDA)Magnesium57 mg(14% RDA)Potassium233 mg(12% EMR)
Ingredients (makes 5 bread bites)
Dough:
- 1 1/2 cups shredded low moisture mozzarella (170 g/ 6 oz)
- 3/4 + 2 tbsp cup almond flour (80 g/ 2.8 oz)
- 2 tbsp full-fat cream cheese (30 g/ 1.1 oz)
- 1 large egg, room temperature
Filling:
- 1/2 cup sugar-free marinara sauce (120 ml/ 4 fl oz)- you can make your own Low-Carb Marinara Sauce
- 2 tbsp mascarpone or full-fat cream cheese (30 g/ 1.1 oz)
- 1/4 cup shredded mozzarella or grated Italian cheese of choice (28 g/ 1 oz)
- Optional: 4 large basil leaves, torn
Instructions
- Make the Low-Carb Marinara Sauce by following this simple recipe. Chill it in the fridge for 30 minutes whilst you make the dough and then drain off any surplus juice.
- Mix the marinara sauce with the mascarpone cheese.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the mozzarella and cream cheese in a heatproof bowl. Warm in the microwave on high for 60 seconds.
- Stir with a spatula and then heat for a further 30 seconds. Add the almond flour and egg and mix well to combine. You may need to get your hands involved and do a little kneading here.
- Chill the dough for 10 minutes before splitting into 5 and rolling into balls. Roll 1 ball of dough between two sheets of greaseproof paper, or 1 sheet and a silicone matt.
- Place roughly 2 tbsp of marinara cream cheese sauce in the middle, leaving about 2.5 cm/ 1" of dough round the edges. Top with 1 tsp of shredded cheese and optional extra basil.
- Fold the tough and ensure it’s sealed. Repeat for the other 4 balls of dough.
- Place the bread bites in individual non stick mini loaf tins (I used 8 x 15 x 5 cm/ 3 x 6 x 2") lined with greaseproof (this helps to keep their shape).
If you don’t have mini loaf tins you can just place on a greaseproof lined baking tray with space around them but the dough will spread a little whilst it cooks so you will have more of a mini pocket look. Still tastes super good though!
- Bake in the oven for 15 - 20 minutes or until golden on top.
- Tastes the best when served fresh but can be refrigerated for up to 4 days.
Italian Melt Bread Pockets
Step by Step
Ingredients
- 1 1/2 cups shredded low moisture mozzarella (170 g/ 6 oz)
- 3/4 + 2 tbsp cup almond flour (80 g/ 2.8 oz)
- 2 tbsp full-fat cream cheese (30 g/ 1.1 oz)
- 1 large egg, room temperature
- 1/2 cup sugar-free marinara sauce (120 ml/ 4 fl oz)- you can make your own Low-Carb Marinara Sauce
- 2 tbsp mascarpone or full-fat cream cheese (30 g/ 1.1 oz)
- 1/4 cup shredded mozzarella or grated Italian cheese of choice (28 g/ 1 oz)
- Optional: 4 large basil leaves, torn
Instructions
- Make the Low-Carb Marinara Sauce by following this simple recipe. Chill it in the fridge for 30 minutes whilst you make the dough and then drain off any surplus juice.
- Mix the marinara sauce with the mascarpone cheese.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the mozzarella and cream cheese in a heatproof bowl. Warm in the microwave on high for 60 seconds.
- Stir with a spatula and then heat for a further 30 seconds. Add the almond flour and egg and mix well to combine. You may need to get your hands involved and do a little kneading here.
- Chill the dough for 10 minutes before splitting into 5 and rolling into balls. Roll 1 ball of dough between two sheets of greaseproof paper, or 1 sheet and a silicone matt.
- Place roughly 2 tbsp of marinara cream cheese sauce in the middle, leaving about 2.5 cm/ 1" of dough round the edges. Top with 1 tsp of shredded cheese and optional extra basil.
- Fold the tough and ensure it’s sealed. Repeat for the other 4 balls of dough.
- Place the bread bites in individual non stick mini loaf tins (I used 8 x 15 x 5 cm/ 3 x 6 x 2") lined with greaseproof (this helps to keep their shape).
If you don’t have mini loaf tins you can just place on a greaseproof lined baking tray with space around them but the dough will spread a little whilst it cooks so you will have more of a mini pocket look. Still tastes super good though! - Bake in the oven for 15 - 20 minutes or until golden on top.
- Tastes the best when served fresh but can be refrigerated for up to 4 days.
Nutrition (per serving, 1 piece)
Calories302kcal
Net Carbs5g
Carbohydrates7g
Protein15.1g
Fat24.9g
Saturated Fat8.5g
Fiber1.9g
Sugar2.6g
Sodium348mg
Magnesium57mg
Potassium233mg
Detailed nutritional breakdown (per 1 piece)
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