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Keto Bread Bowl Recipe

This homemade Keto Bread Bowl Recipe is great for adding your favorite warm and comforting soup or a delicious dip!

Keto Bread Bowl Recipe

It’s hard to believe that summer is almost over and fall season will begin. Now only is the cooler weather upon up but also football games, pumpkin spice everything and comfort foods. One of my favorite seasons!

Who said that comfort foods can’t be healthy? Indeed they can be and I have the perfect Keto Bread Bowl recipe to make. It’s great to add your favorite dips (perfect for football parties) or soups in. I like to add Keto Broccoli Cauliflower Cheese Soup because it’s a thicker based soup that will not soak through. You can even tear off the bread from the bowl and dip into the soup. Perfect combo! Enjoy!

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how to make a keto bread bowl

Keto Bread Bowl Recipe

Serves 1 large bowl or 2 mini bowls

Ingredients

3 cups shredded mozzarella cheese
4 large eggs
2/3 cup coconut flour
4 tbsp cream cheese, cut in cubes
Favorite soup or dip

Directions

Preheat oven to 425 degrees.

Add mozzarella cheese and cream cheese in a bowl and microwave for 45 seconds. Stir. Put back in microwave for another 45 seconds.

Beat eggs and add to mozzarella and cream cheese plus add in coconut flour and mix.

Knead with hands until dough forms.

Take a handful of dough and shape into a round loaf.

Lay a piece of parchment paper on a cookie sheet and place round loaf on top. 

Bake for 12-15 minutes.

Take out of the oven and cut a 1/2 inch thick round circle from top of the loaf.

Scoop out the center and put back in the oven for about 5 more minutes.

Fill the bread bowl with hot soup or dip and serve immediately.

Keto Bread Bowl Recipe

Keto Bread Bowl Recipe

Yield: 1 Serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 3 cups shredded mozzarella cheese
  • 4 large eggs
  • 2/3 cup coconut flour
  • 4 tbsp cream cheese, cut in cubes
  • Favorite soup or dip

Instructions

    Preheat oven to 425 degrees.

    Add mozzarella cheese and cream cheese in a bowl and microwave for 45 seconds. Stir. Put back in microwave for another 45 seconds.

    Beat eggs and add to mozzarella and cream cheese plus add in coconut flour and mix.

    Knead with hands until dough forms.

    Take a handful of dough and shape into a round loaf.

    Lay a piece of parchment paper on a cookie sheet and place round loaf on top. 

    Bake for 12-15 minutes.

    Take out of the oven and cut a 1/2 inch thick round circle from top of the loaf.

    Scoop out the center and put back in the oven for about 5 more minutes.

    Fill the bread bowl with hot soup or dip and serve immediately.

5 Comments

  • Emily
    August 14, 2019 at 10:59 pm

    Do you know a conversion if you used almond versus coconut? Have you tried it by chance?

    Reply
    • Alison
      August 14, 2019 at 11:20 pm

      I’ve never tried it with almond flour.

      Reply
  • […] cauliflower. Now you know that is a good soup if that happens. This recipe would even be good in my keto bread bowl that I made the other day for the perfect comfort food […]

    Reply
  • Joanne
    February 1, 2021 at 7:51 pm

    Can you tell me what the calorie amount is per serving?

    Reply
    • Alison
      February 1, 2021 at 9:17 pm

      It would depend on ingredient brand and how big you make the bread bowls and how many bread bowls you make. I just made one large one from this but you can definitely make them into smaller bowls. And you will need to add the calories for whichever soup you put in it. I plug everything into the My Fitness Pal app to check calories.

      Reply

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