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Pesto Pull-Apart Low Carb Bread

4.3 stars, average of 43 ratings

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This low-carb pesto pull apart bread is perfect for your dinner table this party season, or you can freeze and it makes a great keto snack for work lunches.

No need to play tug of war over this one though, there’s plenty for everyone! It’s so seriously good it’d fool any carb loving bread monster into thinking it’s the real deal! The pesto makes it absolutely delicious. Served as is or stuff with your favourite keto filling. Simple Mediterranean flavours like avocado and tomato work really well with it.

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Tips & Substitutions

  • Lukewarm water in this recipe will slow down the raising effect of baking soda. I tried both boiling water and lukewarm and although it made no difference for baguettes, some people have been experiencing air bubbles / hollow insides when making a loaf. More tips on the perfect loaf are listed here.
  • For a paleo, dairy-free option, try this coconut milk kefir recipe instead of the buttermilk: Use half of the coconut milk kefir and half water. Alternatively, you can use the dough for Ultimate Keto Buns or Nut-Free Keto Buns (both recipes are dairy-free).
  • Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!
  • You can use any other pesto recipes, including dairy-free and nut-free options.

Hands-on Overall

Nutritional values (per bun)

Net carbs3.6 grams
Protein10 grams
Fat19 grams
Calories236 kcal

Calories from carbs 6%, protein 18%, fat 76%

Total carbs10.4 gramsFiber6.7 gramsSugars2 gramsSaturated fat2.4 gramsSodium451 mg(20% RDA)Magnesium68 mg(17% RDA)Potassium244 mg(12% EMR)

Ingredients (makes 12 servings)

Keto Bread:
Basil & Arugula Pesto:
  • 1/2 cup walnuts or pecans (50 g/ 1.8 oz)
  • 1 bunch fresh basil (28 g/ 1 oz)
  • 2 cups arugula (20 g/ 0.7 oz)
  • 4 cloves garlic, sliced
  • 2 tsp lemon zest
  • 1 tbsp lemon juice (15 ml)
  • 1/4 cup extra virgin olive oil
  • sea salt and pepper, to taste

Instructions

  1. Preheat the oven to 170 °C/ 325 °F (conventional oven), or 150 °C/ 300 °F (fan assisted oven).
  2. To make pesto, place all of the ingredients except olive oil in a food processor. Blend until smooth. You'll need just 2/3 cup of the pesto (or use more or less to taste). Any leftover pesto can be stored in the fridge and used in zucchini noodles and other keto recipes. Pesto Pull-Apart Low Carb Bread
  3. Prepare the bread dough by following this recipe. Form the dough into rolls (I made 12) but you could easily make 9 bigger ones if you prefer.
  4. Spoon roughly 1 tbsp of pesto into the centre of each bread roll and work it into the dough with your hands. Roll back into balls. Pesto Pull-Apart Low Carb Bread
  5. Grease an oven proof skillet with a little coconut oil or butter to prevent sticking.
  6. Arrange the rolls in a circular pattern to roughly cover the base of the pan. They will expand on cooking.
  7. Sprinkle with Parmesan. I didn’t include the Parmesan in the pesto as I wanted more on top.
    Pesto Pull-Apart Low Carb Bread
  8. Bake for 50 to 60 minutes or until golden and cooked through. When done, remove from the oven and let the bread cool down for 5 minutes.
    Pesto Pull-Apart Low Carb Bread To prevent the bread from getting moist transfer from the skillet to a cooling wrack. Pesto Pull-Apart Low Carb Bread Tastes best when served warm. Once cooled can be stored in the fridge for up to 3 days, or freeze for up to 3 months.
    Pesto Pull-Apart Low Carb Bread

Ingredient nutritional breakdown (per bun)

Net carbsProteinFatCalories
Sourdough Keto Baguettes (KetoDiet blog)
2.9 g8.1 g10.9 g155 kcal
Basil & Arugula Pesto (KetoDiet blog)
0.6 g0.5 g7.1 g67 kcal
Parmesan cheese
0.1 g1.3 g1 g15 kcal
Total per bun
3.6 g10 g19 g236 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

What size cast iron pan are you using. I only have a 10 inch. Thanks!

Reply

This should be an 8-inch skillet but you can use an 10-inch skillet too. Start from the middle and even if you have space left it will be on the edges so it won't matter.

Reply

Just made these in muffin trays, awesome thank you, the whole family loved them.

Reply

Thank you Ruth, I'm glad you enjoyed!

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