Keto Skillet Bread with Cheesy Caramelized Onion Dip

Does warm bread dunked into a cheesy caramalised onion dip sound like your idea of foodie heaven? Then you are in luck!

This low-carb skillet bread was originally intended to be a keto wreath bread (as you can see from the progress shots before), however, the dough melted together when cooked to form more of a round bread than a wreath. It was still delicious though and looked great as an appetiser!

When eaten warm, it's like a pull apart bread with melty soft cheese dip. When eaten cold, it's like a savoury pie that can be sliced just like this Low-Carb Roasted Tomato Galette or Mushroom & Ricotta Keto Galette.

If you do want more of a festive wreath look, you could try using our keto pretzel dough which contains xanthan gum and should hold its shape a little better, or simply add the xanthan gum in this recipe.

Step-by-step

1. To make the caramalised onion, heat the oil in a frying pan over medium heat (we used a deep 8-inch/ 20 cm cast iron skillet). Add the onions, and cook, stirring occasionally until the onions start to soften, around 12-15 minutes. Lower heat, add vinegar and salt, and cook, continuing to stir occasionally, until dark and caramelised. Set aside.

2. Make the dip by mixing all of the ingredients together in a large bowl until combined. Set aside.

   

3. Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Place the mozzarella and cream cheese in a large microwave safe bowl. Microwave on high for 1 minute and 30 seconds. Stir and then heat in bursts of 30 seconds until the cheese is melted. Don’t overcook as you don’t want the oils to separate.

   

4. Add the almond flour, baking powder, eggs and salt and mix really well until a smooth dough forms. If you want a wreath that will hold its shape, you will also need to add the xanthan gum.

   

5. If you didn't use xanthan gum: Simply roll into one log instead of two as the shape will not hold (as can be seen on the photos below).

6. If you used xanthan gum: To make a twisted wreath, divide into two and then roll into long logs the same length. If the dough is hard to work with, split into smaller portions and then press together afterwards. Twist the two logs together, and then place in the oiled pan lined with parchment paper against the outer edge. Alternatively, roll the dough into one long log and wrap around the edge of the skillet.

7. Fill the centre with the dip and top with the caramelised onion.

   

8. Bake for 17 to 20 minutes until the bread is fluffy, golden brown, and cooked through.

9. Best served immediately, however, it can be stored in the fridge up to five days. Reheat before serving if you want to dip the bread in the cheese, or cold by slicing it like a pie.

   

Recipe

Keto Skillet Bread with Cheesy Caramelized Onion Dip

★★★★★4.7 (13 ratings)

This warm low-carb bread dunked into a cheesy caramelized onion dip is the perfect appetizer for any special ...

Hands on

25m

Overall

1h

Servings

10

6.8 g

Net carbs

17.3 g

Protein

27.3 g

Fat

331

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

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Ingredients makes 10 servings

• Caramalised onion topping:
• 2 medium red onions, thinly sliced (200 g/ 7.1 oz)
• 2 tbsp avocado oil or ghee (30 ml)
• 2 tbsp balsamic vinegar (30 ml) - avoid extra sweet thick balsamic vinegar
• pinch sea salt
• Cheese dip:
• 1 cup shredded mozzarella (113 g/ 4 oz)
• 5 tbsp grated Parmasen (25 g/ 0.9 oz)
• ¹/₄ sour cream (58 g/ 2 oz)
• ¹/₂ cup cream cheese (120 g/ 4.2 oz)
• ¹/₂ tsp garlic powder
• ¹/₄ tsp sea salt
• ¹/₈ tsp pepper
• Bread:
• 3 cups shredded mozzarella (340 g/ 12 oz)
• ¹/₂ cup + 2 tbsp full-fat cream cheese (150 g/ 5.3 oz)
• 1 cup almond flour (100 g/ 3.5 oz)
• 2 tsp gluten-free baking powder
• 2 large eggs
• ¹/₂ tsp sea salt
• Optional: 2 tsp xanthan gum for a wreath shape

Instructions

1. To make the caramalised onion, heat the oil in a frying pan over medium heat (we used a deep 8-inch/ 20 cm cast iron skillet). Add the onions, and cook, stirring occasionally until the onions start to soften, around 12-15 minutes. Lower heat, add vinegar and salt, and cook, continuing to stir occasionally, until dark and caramelised. Set aside.

2. Make the dip by mixing all of the ingredients together in a large bowl until combined. Set aside.

3. Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Place the mozzarella and cream cheese in a large microwave safe bowl. Microwave on high for 1 minute and 30 seconds. Stir and then heat in bursts of 30 seconds until the cheese is melted. Don’t overcook as you don’t want the oils to separate.

4. Add the almond flour, baking powder, eggs and salt and mix really well until a smooth dough forms. If you want a wreath that will hold its shape, you will also need to add the xanthan gum.

5. If you didn't use xanthan gum: Simply roll into one log instead of two as the shape will not hold (as can be seen on the photos below).

6. If you used xanthan gum: To make a twisted wreath, divide into two and then roll into long logs the same length. If the dough is hard to work with, split into smaller portions and then press together afterwards. Twist the two logs together, and then place in the oiled pan lined with parchment paper against the outer edge. Alternatively, roll the dough into one long log and wrap around the edge of the skillet.

7. Fill the centre with the dip and top with the caramelised onion.

8. Bake for 17 to 20 minutes until the bread is fluffy, golden brown, and cooked through.

9. Best served immediately, however, it can be stored in the fridge up to five days. Reheat before serving if you want to dip the bread in the cheese, or cold by slicing it like a pie.

Nutrition per serving

Carbs 8%Protein 20%Fat 72% of calories

Net carbs

6.8 g

Total carbs

8.2 g

Fiber

1.3 g

Sugars

4 g

Protein

17.3 g

Fat

27.3 g

Saturated fat

12 g

Calories

331 kcal

Sodium

748 mg · 32.5% RDA

Magnesium

44 mg · 11.1% RDA

Potassium

240 mg · 12% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Onion, red, fresh	1.3 g	0.3 g	0.1 g	8
Avocado oil, extra virgin	0 g	0 g	2.8 g	25
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.5 g	0 g	0 g	3
Salt, sea salt	0 g	0 g	0 g	0
Mozzarella cheese (low moisture, for pizza)	0.6 g	2.7 g	2.2 g	33
Parmesan cheese	0.1 g	0.9 g	0.6 g	10
Cream, sour	0.3 g	0.1 g	1.1 g	11
Cream cheese, soft (full-fat)	0.4 g	0.8 g	3.4 g	29
Garlic powder, spices	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Mozzarella cheese (low moisture, for pizza)	1.9 g	8.1 g	6.7 g	100
Cream cheese, soft (full-fat)	0.5 g	1.1 g	4.2 g	37
Almond flour (blanched ground almonds, almond meal)	0.9 g	2.1 g	5.3 g	59
Baking powder, gluten-free	0.2 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.3 g	1 g	14
Salt, sea salt	0 g	0 g	0 g	0
Total	6.8 g	17.3 g	27.3 g	331

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian