There’s an easy explanation for why our recipes are so popular – they work. The macros are right and the results are amazing. This is our keto collection of best tear-off breads.
1. Keto naan bread with melted garlic butter
Indian tonight? Don’t skip the bread — make your own keto version of naan with this easy-to-follow recipe. Then, achieve ultimate crave-worthiness with the garlic butter. Mmmmm…
- ¾ cup coconut flour
- 2 tbsp ground psyllium husk powder
- ½ tsp onion powder (optional)
- ½ tsp baking powder
- 1 tsp salt
- 1⁄3 cup melted coconut oil
- 2 cups boiling water
- coconut oil, for frying (optional)
- sea salt
- 4 oz. butter
- 2 garlic cloves, minced
- Mix all dry ingredients for the keto naan in a bowl. Add oil and boiling water (hold some of it back in case it’s not needed) and stir thoroughly.
- Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. If it’s too firm, add some of the remaining water. The amount needed may vary depending on what brand of husk or coconut flour you use.
- Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
- Fry rounds in a skillet over medium heat until the naan turn a nice golden color. Depending on your skillet you can add some coconut oil to it so the bread doesn’t stick.
- Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
- Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
- Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.
2. Keto garlic bread
This delicious keto bread can be served as an appetizer, a snack or as a side dish. It’s crispy on the outside, soft on the inside and has a lovely flavor thanks to the garlic butter. Only 1 gram of carbs per piece.
- 1¼ cups almond flour
- 5 tbsp ground psyllium husk powder
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tsp cider vinegar or white wine vinegar
- 1 cup boiling water
- 3 egg whites
- 4 oz. butter, at room temperature
- 1 garlic clove, minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
- Preheat the oven to 350°F (175°C). Mix the dry ingredients for the bread in a bowl.
- Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don’t overmix the dough, the consistency should resemble Play-Doh.
- Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them on the baking sheet to double in size.
- Bake on lower rack in oven for 40-50 minutes, they’re done when you can hear a hollow sound when tapping the bottom of the bun.
- Make the garlic butter while the bread is baking. Mix all the ingredients together and put in the fridge.
- Take the buns out of the oven when they’re done and leave to let cool. Take the garlic butter out of the fridge. When the buns are cooled, cut them in halves, using a serrated knife, and spread garlic butter on each half.
- Turn your oven up to 425°F (225°C) and bake the garlic bread for 10-15 minutes, until golden brown.
Tip: If you don’t like almond flour or if you have an allergy, you can make this recipe with coconut flour instead. Substitute the amount of almond flour for a third as much of coconut flour and double the number of egg whites.
3. Keto bread twists
These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying, golden bread-like crust. Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up as a platter of keto appetizers at your next cocktail party.
- ½ cup almond flour
- ¼ cup coconut flour
- ½ tsp salt
- 1 tsp baking powder
- 1 egg, beaten
- 2 oz. butter
- 6½ oz. shredded cheese, preferably mozzarella
- ¼ cup green pesto
- 1 egg, beaten, for brushing the top
- Preheat the oven to 350°F (175°C).
- Mix all dry ingredients in a bowl. Add the egg and combine.
- Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.
- Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.
- Place the dough on parchment paperth at is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 1/5-inch (5 mm) thick.
- Spread pesto on top and cut into 1-inch (2.5 cm) strips. Twist them and place on a baking sheet lined with parchment paper.
- Brush twists with the whisked egg.
- Bake in the oven for 15–20 minutes until they’re golden brown.
Tip: If your dough seems to be sticky, place between two sheets of parchment paper before using the rolling pin. Once you’ve rolled it out, remove the upper piece of parchment paper.
If you are having trouble twisting, or want a different look from the twist, use a cookie cutter to cut out two similar shapes and spread the pesto in between, like a sandwich or cookie filling. Place on the parchment and bake.
Out of pesto? No problem. Sub in any of your favorite spices. Paprika powder, chili, curry, cumin or herbs like thyme, oregano and basil all work well. Or have a melted cheese filling by layering a bit of shredded cheese instead of pesto.
For a little extra variety, try substituting a little parmesan for some of the mozzarella.
4. Garlic, Cheese and Chives Pull-Apart Bread
- 11 ounces Mozzarella Cheese shredded
- 4 tablespoons Salted Butter
- 2 teaspoons Dried Yeast
- 2 teaspoons Inulin
- 2 tablespoons Water warm
- 6 ounces Almond Flour
- 2 teaspoons Xanthan Gum
- ½ teaspoon Salt
- 2 medium Eggs
- 1 cup Cheddar Cheese shredded
- ¼ cup Scallions sliced
- 2 tablespoons Chives sliced
- 2 cloves Garlic finely chopped
- Pinch Pepper
- Pinch Salt
- Place the mozzarella and butter into a small saucepan over low heat. Heat until completely melted.
- In a small bowl, add the yeast and inulin and mix together. Add the warm water and set aside in a warm spot to proof.
- In a large bowl, add the almond flour, xanthan gum, and salt and mix until combined.
- Add the yeast mixture to the almond flour and mix gently.
- Add the melted cheese mixture to the almond flour, followed by the eggs. Mix with a spatula, then use your hands (best to wear foodsafe gloves) to knead and press into a smooth, tacky dough.
- Cover with a clean kitchen towel, and leave in a warm place to rise for 20 minutes.
- Roll the dough out, between 2 pieces of parchment paper, into a rectangle about 7mm/ 1/3in thick.
- Sprinkle over the cheddar cheese, scallions, chives, garlic, salt, and pepper.
- Roll from one long end to the other, into a big scroll.
- Using kitchen scissors, snip the dough on an angle (about ¾ of the way through) and twist each section the opposite way of the previous one. Press the dough together to overlap the sections and form more of an oval shape.
- Place on a cookie sheet lined with parchment paper.
- Leave in a warm place for 15 minutes.
- Preheat oven to 180C/355F.
- Bake your bread for 25-30 minutes, until golden brown.
- Allow to cool for 10 minutes before gently sliding your pull apart onto a platter or breadboard and serve.
5. Cheesy Pull Apart Pizza Bread
- 3 eggs
- 2 ½ cups mozzarella cheese, shredded (for dough)
- 2 tbsp cream cheese
- 1 ½ cup
- almond flour
- 1 tbsp baking powder
- ½ cup parmesan cheese
- 1 tsp oregano
- ½ cup mozarella, shredded (for topping)
- ½ cup pepperoni slices
- ½ cup italian sausage, browned in skillet
- ½ cup sliced white mushrooms
- ¼ cup black olives
- ¼ cup green pepper, chopped
- Preheat oven to 350°F
- Microwave mozzarella and cream cheese for 1 minute
- Mix in egg, almond flour, and baking powder. Sprinkle with parmesan before kneading into a dough-like ball
- Cut dough into 32 mini-balls (start by cutting in half and then half again, etc)
- Mix parmesan cheese and oregano on a plate. Coat each dough ball in cheese mixture
- Spray bundt pan with cooking spray
- Place 16 dough balls in pan to make first layer
- Add layer of toppings: mozzarella cheese, pepperoni, sausage, mushrooms, olives and green peppers (use ~½ of your toppings)
- Place remaining 16 dough balls on layer of toppings
- Add remaining toppings
One last thing… you should try this odd “carb trick” that burns up to 1 pound of belly fat per day…
“All this by Flavor-Pairing?” I asked.
I met an old friend for lunch last month and I was super impressed with how good she looked.
She said, “It’s not so much about the Flavor-Pairing, but more about how it re-awakens what the Japanese call, ‘the weight loss doubling molecule’ which signals 22-hour a day fat-burning effect in the female body.”
Even though I was skeptical, I’ve been struggling with my weight over the last few years, so I gave it a shot and watched the same video she did.
Well, it’s only a couple weeks later and you know what they say about how “you can’t transform your body overnight”…
They’re right – it actually took me 16 days to lose 22 pounds.
Now it’s my girlfriends asking ME what I’M doing differently 💅