Keto Pesto and Feta Swirl Bread

Dive into the delectable world of keto baking with this savory Keto Pesto and Feta Swirl Bread. Perfectly layered with rich, herby pesto and tangy feta cheese, this bread is ideal for anyone following a low-carb diet without sacrificing flavor. Enjoy it as a hearty breakfast, a satisfying snack, or even as an accompaniment to your main meal.

Course Snacks

Cuisine Keto, Mediterranean

Keyword Feta Cheese Keto Recipe, keto bread, Keto Pesto and Feta Swirl Bread, Low Carb Bread, Pesto Bread Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 320kcal

Equipment

loaf pan
Parchment paper
Mixing bowls
Food processor
Wire rack

Ingredients

2 cups Almond flour (224g)
¼ cup Coconut flour (30g)
1 tsp Xanthan gum (2.6g)
2 tsp Baking powder (9.6g)
½ tsp Sea salt (2.5g)
4 Eggs large
¼ cup Unsalted butter (60g), melted
1 tbsp Apple cider vinegar (15ml)

Pesto

2 cups Fresh basil leaves (48g)
2 Garlic cloves minced
¼ cup Pine nuts (36g)
½ cup Grated Parmesan cheese (50g)
½ cup Olive oil (120ml)
¼ tsp Salt (1.25g)
¾ cup Feta cheese (113g), crumbled

Instructions

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and sea salt.
In a separate bowl, beat the eggs, melted butter, and apple cider vinegar until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
To make the pesto, combine basil leaves, minced garlic, pine nuts, grated Parmesan cheese, olive oil, and salt in a food processor. Pulse until smooth.
Roll out the dough between two sheets of parchment paper into a rectangle about 1/4 inch thick.
Spread the pesto evenly over the dough, leaving a small border around the edges. Sprinkle crumbled feta cheese on top of the pesto.
Starting from one of the long sides, carefully roll the dough into a log, peeling away the bottom parchment as you go.
Place the dough log into the prepared loaf pan and bake for 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before lifting it out onto a wire rack to cool completely.

Notes

For a nuttier flavor, you can toast the pine nuts before adding them to the pesto. If you're not strictly keto and prefer a milder cheese, try swapping feta with ricotta or cream cheese.

Nutrition