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These savoury keto twists are delicious.
Crispy and slightly cheesy on the outside and soft and fluffy on the inside, with a filling that is reminiscent of a tasty pizza.
We're using a variation of the popular Fat Head dough but with the additional xanthan gum. Just like in these Keto Pretzels, xanthan gum helps with the texture and shape of these low-carb bread twists.
They are so simple and fast to make that you could throw them together at the last minute without breaking a sweat.
I made them with the intention of packing them into lunches for a week or two, but I’ll confess that I stashed some away for myself after nibbling on them! Enjoy!
Hands-on Overall
Serving size twist
Nutritional values (per twist)
Net carbs2.8 grams
Protein9.2 grams
Fat15.5 grams
Calories186 kcal
Calories from carbs 6%, protein 20%, fat 74%
Total carbs4.2 gramsFiber1.5 gramsSugars1.3 gramsSaturated fat5.2 gramsSodium341 mg(15% RDA)Magnesium42 mg(11% RDA)Potassium168 mg(8% EMR)
Ingredients (makes 12 twists)
- 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7.1 oz)
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 2 tsp gluten-free baking powder
- 1 large egg
- 1/2 tsp xanthan gum
- 4 tbsp tomato paste (60 g/ 2.1 oz)
- 1/4 cup finely chopped parsley or basil
- 12 small slices of pepperoni, finely sliced (36 g/ 1.3 oz)
- 2 tbsp butter, melted (28 g/ 1 oz)
- 4 tbsp grated Parmesan (20 g/ 0.7 oz)
Instructions
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute.
- Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
- Place the dry ingredients in a bowl and stir to combine. Add the egg and the dry ingredients into the mixing bowl and mix with the mozzarella mixture until a smooth dough forms.
- Roll out into a very thin rectangle and trace a faint line down the centre, longways.
- Spread the tomato paste on one side and top with the parsley and the pepperoni. Fold the dough over and press down. Cut the dough into 12 even strips (1 to 1 1/2 inch thick depending on the size of the dough).
Note: The best way to divide the rolled dough evenly is to first cut it roughly in half and then cut each in half to create a total of 4 quarters. You can now cut each of the quarters in 3 slices to get a total of 12 slices.
- Twist each strip and lay on lined baking trays. Melt the butter and brush the tops of each twist. Sprinkle with parmesan. Bake for 12 minutes.
- Store, in an airtight container, in the pantry or in the fridge for up to five days. Freeze for up to 3 months.
Ingredients
- 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7.1 oz)
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 2 tsp gluten-free baking powder
- 1 large egg
- 1/2 tsp xanthan gum
- 4 tbsp tomato paste (60 g/ 2.1 oz)
- 1/4 cup finely chopped parsley or basil
- 12 small slices of pepperoni, finely sliced (36 g/ 1.3 oz)
- 2 tbsp butter, melted (28 g/ 1 oz)
- 4 tbsp grated Parmesan (20 g/ 0.7 oz)
Instructions
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute.
- Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
- Place the dry ingredients in a bowl and stir to combine. Add the egg and the dry ingredients into the mixing bowl and mix with the mozzarella mixture until a smooth dough forms.
- Roll out into a very thin rectangle and trace a faint line down the centre, longways.
- Spread the tomato paste on one side and top with the parsley and the pepperoni. Fold the dough over and press down. Cut the dough into 12 even strips (1 to 1 1/2 inch thick depending on the size of the dough).
Note: The best way to divide the rolled dough evenly is to first cut it roughly in half and then cut each in half to create a total of 4 quarters. You can now cut each of the quarters in 3 slices to get a total of 12 slices. - Twist each strip and lay on lined baking trays. Melt the butter and brush the tops of each twist. Sprinkle with parmesan. Bake for 12 minutes.
- Store, in an airtight container, in the pantry or in the fridge for up to five days. Freeze for up to 3 months.
Nutrition (per twist)
Calories186kcal
Net Carbs2.8g
Carbohydrates4.2g
Protein9.2g
Fat15.5g
Saturated Fat5.2g
Fiber1.5g
Sugar1.3g
Sodium341mg
Magnesium42mg
Potassium168mg
Detailed nutritional breakdown (per twist)
| Total per twist |
| 2.8 g | 9.2 g | 15.5 g | 186 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.9 g | 3.9 g | 3.3 g | 49 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.2 g | 0.7 g | 6 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Tomato purée (paste, unsweetened) |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepperoni, salami, pork or beef |
| 0 g | 1.1 g | 2.2 g | 25 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Parmesan cheese |
| 0.1 g | 0.6 g | 0.4 g | 7 kcal |
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