Keto Cheesy Garlic Pull-Apart Bread
Naomi Sherman- Ready in 1h 15m
- 4.9 g net carbs
- 317 kcal
- Serves 9
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Mmmmmmmm… warm, cheesy keto bread.
I bet that got your attention, didn’t it! These Cheesy Garlic Pull Apart rolls are just divine. They’re perfect for sharing with friends or for serving as a low-carb side dish with a soup or stew.
Or, you could just eat ‘em all yourself, we won’t judge you. Using Martina’s Keto Sourdough Baguettes as the base of this recipe makes for a simple and adaptable pull apart experience.
You can switch out ingredients for those that you prefer; love it spicy? Add chilli. Don’t have fresh herbs? Use dried? Want it extra cheesy? You know what to do.
And bread that comes in at just over 4 grams of carbs for a big bun? Sold. This recipe will be on high rotation in my household over winter.
Step-by-step
Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make Martina’s Keto Sourdough Baguettes (I substituted almond milk and lemon juice mixed together for the buttermilk).
Once you reach Step 4, instead of forming the baguettes onto a baking tray, shape them into balls instead. This dough can be a bit sticky to handler, so wet your hands to form the balls. I made 9 large balls, but you could easily double that number with smaller balls.
Mix the garlic and melted butter together in one bowl and the herbs in another. Mix the cheeses together in a third bowl. Grease an oven-proof pan.
Roll each ball first in the garlic butter mix and then in the cheese mixture until thoroughly coated.
Place the balls in a circular pattern in your pan. You can sprinkle your herbs over the entire pan full, or over every second ball to create an interesting pattern.
Bake for 10 minutes and then reduce the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for a further 45 minutes.
When done, remove from the oven and let the bread cool down for 5 minutes. To prevent the bread from getting moist, don't leave it in the skillet. Instead, place on a cooling rack. Serve warm.
Recipe
Keto Cheesy Garlic Pull-Apart Bread
★★★★☆4.4This amazing pull-apart cheesy garlic sourdough bread just what you need for this summer's potluck. You won't ...
- Hands on
- 20m
- Overall
- 1h 15m
- Servings
- 9
- 4.9 g
- Net carbs
- 15.7 g
- Protein
- 24.3 g
- Fat
- 317
- kcal
Ingredients makes 9 buns
Instructions
Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make Martina’s Keto Sourdough Baguettes (I substituted almond milk and lemon juice mixed together for the buttermilk).
Once you reach Step 4, instead of forming the baguettes onto a baking tray, shape them into balls instead. This dough can be a bit sticky to handler, so wet your hands to form the balls. I made 9 large balls, but you could easily double that number with smaller balls.
Mix the garlic and melted butter together in one bowl and the herbs in another. Mix the cheeses together in a third bowl. Grease an oven-proof pan.
Roll each ball first in the garlic butter mix and then in the cheese mixture until thoroughly coated.
Place the balls in a circular pattern in your pan. You can sprinkle your herbs over the entire pan full, or over every second ball to create an interesting pattern.
Bake for 10 minutes and then reduce the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for a further 45 minutes.
When done, remove from the oven and let the bread cool down for 5 minutes. To prevent the bread from getting moist, don't leave it in the skillet. Instead, place on a cooling rack. Serve warm.
Nutrition per serving, 1 bun
Carbs 6%Protein 21%Fat 73% of calories
- Net carbs
- 4.9 g
- Total carbs
- 13.4 g
- Fiber
- 8.6 g
- Sugars
- 2.8 g
- Protein
- 15.7 g
- Fat
- 24.3 g
- Saturated fat
- 8.3 g
- Calories
- 317 kcal
- Sodium
- 685 mg · 29.8% RDA
- Magnesium
- 96 mg · 24.1% RDA
- Potassium
- 351 mg · 17.6% EMR
Nutrition by ingredient
| Per 1 bun | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Sourdough Keto Baguettes (KetoDiet blog) | 3.9 g | 10.8 g | 14.6 g | 206 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.1 g | 45 |
| Garlic, fresh | 0.1 g | 0 g | 0 g | 0 |
| Parmesan cheese | 0.2 g | 1.8 g | 1.3 g | 20 |
| Cheddar cheese | 0.2 g | 1.4 g | 2.1 g | 25 |
| Mozzarella cheese (low moisture, for pizza) | 0.4 g | 1.5 g | 1.2 g | 19 |
| Sage, fresh | 0 g | 0 g | 0 g | 0 |
| Thyme, fresh | 0 g | 0 g | 0 g | 0 |
| Oregano, dried | 0.1 g | 0 g | 0 g | 1 |
| Total | 4.9 g | 15.7 g | 24.3 g | 317 |
Serving size 1 bun
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
Serve it with
Dishes that go well with low-carb bread.
Instant Pot Broccoli Cheese Soup
Keto Instant Pot Chicken Enchilada Soup
The Creamiest Low-Carb Vegetable Soup
Anti-Inflammatory Egg Drop Soup
Keto Ranch Chicken Salad
Authentic Greek Salad
Cheesy Low-Carb Tomato Soup
Low-Carb Instant Pot Clam Chowder
Keto Beef Stroganoff Soup
Instant Pot Mexican Chicken Fajita Soup
SuperFood Keto Soup
Low-Carb "Potato" Salad
Keto Jalapeño Popper Potato Salad
Low-Carb Thai Hot and Sour Shrimp Soup
Classic Tricolore Salad
Low-Carb Chicken Fajita Salad
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Comments & ratings (9)
Can you freeze the leftovers?
Yes, this bread freezes well. It's best if you let it defrost and then briefly reheat in the oven before serving.
How much almond milk and lemon juice did you use for the butter milk? I want to make these today and forgot to get butter milk
Hi Carla, you can use 165 ml almond milk plus 1 tablespoon of lemon juice. I hope this helps!
I've just made these & they are absolutely delicious but they are too soggy! I've put them back in the oven (after a taste test) to see if this will help. I was wondering if maybe reducing or eliminating the vinegar would help as I'd definately like to make them again? I haven't had any issues with your other bread recipes although I haven't made the baggette recipe before. Thanks.
I'm afraid that this is the downside of low-carb breads, especially when you make them in a skillet or a loaf pan and keep them inside it. The moisture gets trapped and the bread is not as dry as when you bake it on a baking sheet. So you could use just a baking sheet instead of the skillet.
The liquids are essential for them to work so don't recommend reducing them. If you use less, the bread would not rise or would get lumpy.
There is a way to reduce the moisture by "toasting" it/ drying out in the oven. You can remove it from the pan after it's baked (I could easily remove it in one piece), place on a baking sheet lined with parchment paper and dry it out on low temperature setting. I hope this helps!
Martina:
At what temp and for how long should you bake this garlic pull apart bread in the oven on a sheet pan to dry out the inside? Slicing a roll from this kind of recipe ruins the "drama" of a pull apart bread!
Hi Mira, to dry it out after baking, I'd use 100 C/ 210 F for 20-30 minutes. I hope this helps!
Can't wait to try this recipe!!