I rolled tender fathead dough into balls, sprinkled them with everything bagel seasoning, and shaped them into a Keto Bread pull apart that hides a clever surprise in every piece.

Jump to Recipe

I love making a pull apart loaf that looks fancy but is stupid easy. Tender fathead dough rolled into little balls, they get a sparkle of Everything Bagel seasoning and the melted shredded mozzarella cheese inside gives each bite that ridiculously stretchy pull that makes you grin.

I always wonder why simple recipes feel like a party trick, and this one does it every time. I bring it out when friends drop by, or when I need a show off dish.

If youre into Keto Bread ideas or want indulgent Keto Snacks, this will surprise you, and youll eat more than you planned.

Ingredients

Print Recipe (No Advertisments)

Mozzarella: Melts stretchy and gooey high in protein low in carbs mild flavor
Cream cheese: Adds richness and moisture creamy fat source helps bind dough
Almond flour: Low carb higher in healthy fats and fiber gives nutty crumb
Egg: Provides structure and lift adds protein not sweet just binds everything
Butter: Brings buttery flavor and browning extra fat makes slices tender
Everything Bagel seasoning: Salty garlicky crunch pumps savory flavor without carbs
Parmesan: Optional salty umami boost adds crisp top and deeper cheese taste
Garlic powder: Warm savory note little carbs helps mimic traditional garlic bread taste

Ingredient Quantities

1 1/2 cups (170 g) shredded mozzarella cheese, part-skim

2 oz (56 g) cream cheese

3/4 cup (84 g) almond flour

1 large egg

1 tsp baking powder

1/2 tsp salt

2 tbsp unsalted butter

2 tbsp Everything Bagel seasoning

1/4 cup (25 g) grated Parmesan cheese, optional

1/2 tsp garlic powder, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C) and line a 9 inch round cake pan or cast iron skillet with parchment, or lightly grease it so the balls don’t stick.

2. In a microwave safe bowl or small saucepan set over low heat, melt 1 1/2 cups shredded mozzarella and 2 oz cream cheese, stirring every 20 to 30 seconds until smooth and combined. Dont overheat the cheese or it will get grainy.

3. In a separate bowl mix 3/4 cup almond flour, 1 tsp baking powder, 1/2 tsp salt, and if using 1/2 tsp garlic powder and 1/4 cup grated Parmesan. Whisk so the baking powder is evenly distributed.

4. Crack 1 large egg into the dry mix and stir to combine, then pour in the hot melted cheese and fold quickly with a spatula until a shaggy dough forms. It will be sticky at first, thats normal.

5. Oil your hands lightly or wet them with cool water and knead the dough in the bowl until smooth and cohesive. If it’s too sticky, chill 8 to 10 minutes in the fridge so it’s easier to handle.

6. Divide dough into about 12 to 16 equal pieces (use a scale or eyeball it), roll each piece into a ball with your hands. Dont flatten them, you want little pillowy balls that will puff and stick together.

7. Arrange the balls snugly in the prepared pan so they touch a bit and will become pull apart bread. Melt the 2 tbsp unsalted butter and brush the tops of the balls generously.

8. Sprinkle 2 tbsp Everything Bagel seasoning evenly over the top, and if you like, finish with a little extra grated Parmesan and a light dusting of garlic powder for flavor.

9. Bake 18 to 22 minutes until the tops are golden and slightly puffed. If you want a crispier top, put under the broiler 30 to 60 seconds but watch it closely so it doesnt burn.

10. Let cool 5 to 10 minutes so the cheese sets a bit, then pull apart and serve warm. Pro tips: warm hands help with rolling, dont overmix the dough, and if the cheese gets stringy while handling just press it back together and it will settle.

Equipment Needed

1. Oven and a 9-inch round cake pan or cast iron skillet
2. Parchment paper or nonstick spray to line/grease the pan
3. Microwave-safe bowl or small saucepan for melting the cheeses
4. At least 2 mixing bowls (one for dry, one for wet)
5. Whisk for the dry ingredients
6. Heatproof rubber spatula for folding the dough
7. Measuring cups and spoons (and a kitchen scale if you want precise portions)
8. Pastry brush or spoon to melt and brush on the butter
9. Plate or cooling rack and a spot in the fridge to chill the dough if needed

FAQ

Q: My dough is super sticky, how do I handle it?

A: Chill it 10 to 20 minutes, that firms the cheese and makes it easier to shape. If it’s still sticky, oil your hands or work surface, don’t add more almond flour or the bread gets dense.

Q: How do I melt the mozzarella and cream cheese without it going rubbery?

A: Microwave in 20 to 30 second bursts, stirring each time until just melted and smooth. Overheating makes the cheese grainy, so stop as soon as it’s combined.

Q: Oven temp and bake time?

A: Bake in a preheated 350°F oven for about 20 to 25 minutes until golden on top. If you want extra crust, broil a minute or two at the end but watch it closely.

Q: Can I swap almond flour for coconut flour or skip the egg?

A: No simple 1 to 1 swap, coconut flour soaks liquid differently and needs more eggs, so the texture will change. The egg is the binder, skipping it will make the loaf fall apart.

Q: How do I get the everything bagel topping to stick and stay flavorful?

A: Brush the baked loaf with melted butter right out of the oven, then sprinkle the Everything Bagel seasoning and optional grated Parmesan. The warm butter helps it stick and seals in flavor.

Q: Best way to store and reheat leftovers?

A: Store in the fridge up to 3 to 4 days, or freeze portions up to 2 months. Reheat in a 300°F oven for 8 to 12 minutes for a better texture, microwave works fast but can make it a bit rubbery.

Keto Pull Apart Bread Recipe Substitutions and Variations

Mozzarella (1 1/2 cups): swap for an equal amount of low-moisture whole-milk mozzarella, provolone, or Monterey Jack. If you only have fresh mozzarella, squeeze/pat it dry first or the dough gets too wet.
Cream cheese (2 oz): use 2 oz mascarpone for nearly the same texture, or 2 oz well-drained ricotta (press out the whey) — flavor and moisture will be a bit different though.
Almond flour (3/4 cup): replace with about 3 to 4 tablespoons coconut flour plus 1 extra egg (coconut flour soaks up lots of liquid). Start with 3 tbsp, then adjust if the dough seems too dry.
Egg (1 large): for a vegan or egg-free bind use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), or 3 tablespoons aquafaba. Texture will be slightly different but it holds together.

Pro Tips

– Melt the cheeses sloooowly, in short bursts if you use the microwave, stirring every 20 to 30 seconds. Stop as soon as it’s glossy and smooth, overheating makes it grainy and nobody wants that. If it gets stringy while you’re working, press it back together and let it sit a minute, it usually calms down.

– Keep the dough manageable: oil or wet your hands, warm hands help roll but if they get too hot the dough will stick even more so keep a small bowl of cool water handy. If it’s super sticky, chill 8 to 10 minutes instead of overworking it, overmixing makes the texture tougher.

– Make the balls even and snug in the pan so they bake uniformly and become nice pull apart bread. Use a kitchen scale or scoop them, and if you go bigger or smaller adjust bake time by a few minutes and check for golden tops.

– Don’t skimp on the butter and seasoning on top, it makes the crust. If you want a crispier finish broil 30 to 60 seconds but watch it the whole time or it will burn. Let them rest 5 to 10 minutes after baking so the cheese sets and they pull apart cleaner.

Keto Pull Apart Bread Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I rolled tender fathead dough into balls, sprinkled them with everything bagel seasoning, and shaped them into a Keto Bread pull apart that hides a clever surprise in every piece.

Servings

servings

Calories

196

kcal

Equipment: 1. Oven and a 9-inch round cake pan or cast iron skillet
2. Parchment paper or nonstick spray to line/grease the pan
3. Microwave-safe bowl or small saucepan for melting the cheeses
4. At least 2 mixing bowls (one for dry, one for wet)
5. Whisk for the dry ingredients
6. Heatproof rubber spatula for folding the dough
7. Measuring cups and spoons (and a kitchen scale if you want precise portions)
8. Pastry brush or spoon to melt and brush on the butter
9. Plate or cooling rack and a spot in the fridge to chill the dough if needed

Ingredients

1 1/2 cups (170 g) shredded mozzarella cheese, part-skim
2 oz (56 g) cream cheese
3/4 cup (84 g) almond flour
1 large egg
1 tsp baking powder
1/2 tsp salt
2 tbsp unsalted butter
2 tbsp Everything Bagel seasoning
1/4 cup (25 g) grated Parmesan cheese, optional
1/2 tsp garlic powder, optional

Directions

Preheat oven to 375°F (190°C) and line a 9 inch round cake pan or cast iron skillet with parchment, or lightly grease it so the balls don't stick.
In a microwave safe bowl or small saucepan set over low heat, melt 1 1/2 cups shredded mozzarella and 2 oz cream cheese, stirring every 20 to 30 seconds until smooth and combined. Dont overheat the cheese or it will get grainy.
In a separate bowl mix 3/4 cup almond flour, 1 tsp baking powder, 1/2 tsp salt, and if using 1/2 tsp garlic powder and 1/4 cup grated Parmesan. Whisk so the baking powder is evenly distributed.
Crack 1 large egg into the dry mix and stir to combine, then pour in the hot melted cheese and fold quickly with a spatula until a shaggy dough forms. It will be sticky at first, thats normal.
Oil your hands lightly or wet them with cool water and knead the dough in the bowl until smooth and cohesive. If it's too sticky, chill 8 to 10 minutes in the fridge so it's easier to handle.
Divide dough into about 12 to 16 equal pieces (use a scale or eyeball it), roll each piece into a ball with your hands. Dont flatten them, you want little pillowy balls that will puff and stick together.
Arrange the balls snugly in the prepared pan so they touch a bit and will become pull apart bread. Melt the 2 tbsp unsalted butter and brush the tops of the balls generously.
Sprinkle 2 tbsp Everything Bagel seasoning evenly over the top, and if you like, finish with a little extra grated Parmesan and a light dusting of garlic powder for flavor.
Bake 18 to 22 minutes until the tops are golden and slightly puffed. If you want a crispier top, put under the broiler 30 to 60 seconds but watch it closely so it doesnt burn.
Let cool 5 to 10 minutes so the cheese sets a bit, then pull apart and serve warm. Pro tips: warm hands help with rolling, dont overmix the dough, and if the cheese gets stringy while handling just press it back together and it will settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.