Pesto Pull-Apart Low Carb Bread


Step 1Preheat the oven to 170 °C/ 325 °F (conventional oven), or 150 °C/ 300 °F (fan assisted oven).

Step 2To 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.

Step 3Prepare 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.

Step 4Spoon 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.

Step 5Grease an oven proof skillet with a little coconut oil or butter to prevent sticking.

Step 6Arrange the rolls in a circular pattern to roughly cover the base of the pan. They will expand on cooking.

Step 7Sprinkle with Parmesan. I didn’t include the Parmesan in the pesto as I wanted more on top.

Step 8Bake 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.

Step 9To prevent the bread from getting moist transfer from the skillet to a cooling wrack.

Step 10Tastes best when served warm. Once cooled can be stored in the fridge for up to 3 days, or freeze for up to 3 months.