Low-Carb Pesto Swirls
Rikke SvartangenLow-Carb Pesto Swirls
Low-Carb Food Co
10
15 minutes
20 minutes
Italian
Sides
Pesto swirls made from a fathead-style dough: melted mozzarella and butter worked into almond and coconut flour with an egg until it forms a pliable ball. The dough is rolled thin between two sheets of parchment, spread with green pesto, rolled up and cut into rounds. Working quickly while the dough is still warm is essential, because it stiffens as it cools and cracks rather than rolls. If that happens, microwave it for ten seconds and carry on. Twenty minutes in the oven gives ten swirls at 1g carbs, 17g fat and 8g protein each. Good warm from the oven or cold in a lunchbox.
Ingredients
60g Almond Flour
30g Coconut Flour
½ tsp Salt
1 tsp Baking Powder
1 Egg (beaten)
50g Butter
175g Grated Mozzarella
60ml Green Pesto
Directions
Mix all the dry ingredients with the egg.
Melt the cheese and butter in the microwave and combine all the ingredients to form a dough.
Roll the dough out between 2 sheets of greaseproof paper.
Spread the pesto evenly out on the dough.
Roll the dough into a long sausage and cut into 10 slices.
Bake at 180°C for 15 - 20 minutes.
1 comment
Just made these and can say I have numerous low carb recipe books and this recipe beats them all hands down!
Super quick and easy to make. After 14 mins in the oven I added some Serrano Ham and a sprinkle of mozzarella and popped them back in just to melt the cheese.
I ate 4 whilst they were still warm. Hubby came in from shopping and wolfed two down in the blink of an eye saying ‘ these are lovely are they really low carb because you can’t tell.
These will be made again and will replace garlic bread in a chicken recipe that I have avoided making whilst being low carb.