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. You can even tear off the bread from the bowl and dip into the soup. Perfect combo! Enjoy!
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.
How to Make Keto Bread Bowl
Keto Bread Bowl Recipe
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.
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3 Comments
Do you know a conversion if you used almond versus coconut? Have you tried it by chance?
I’ve never tried it with almond flour.
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