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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.
Hands-on Overall
Nutritional values (per serving)
Net carbs6.8 grams
Protein17.3 grams
Fat27.3 grams
Calories331 kcal
Calories from carbs 8%, protein 20%, fat 72%
Total carbs8.2 gramsFiber1.3 gramsSugars4 gramsSaturated fat12 gramsSodium748 mg(33% RDA)Magnesium44 mg(11% RDA)Potassium240 mg(12% EMR)
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
- 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.
- Make the dip by mixing all of the ingredients together in a large bowl until combined. Set aside.
- 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.
- 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.
- 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).
- 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.
- Fill the centre with the dip and top with the caramelised onion.
- Bake for 17 to 20 minutes until the bread is fluffy, golden brown, and cooked through.
- 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.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Onion, red, fresh |
| 1.3 g | 0.3 g | 0.1 g | 8 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 2.8 g | 25 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.5 g | 0 g | 0 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.6 g | 2.7 g | 2.2 g | 33 kcal |
| Parmesan cheese |
| 0.1 g | 0.9 g | 0.6 g | 10 kcal |
| Cream, sour |
| 0.3 g | 0.1 g | 1.1 g | 11 kcal |
| Cream cheese, soft (full-fat) |
| 0.4 g | 0.8 g | 3.4 g | 29 kcal |
| Garlic powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.9 g | 8.1 g | 6.7 g | 100 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.9 g | 2.1 g | 5.3 g | 59 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.3 g | 1 g | 14 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving |
| 6.8 g | 17.3 g | 27.3 g | 331 kcal |
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