Keto Garlic Star Bread

5 from 11 votes!

This Keto Garlic Star Bread is just a fancier looking low carb garlic bread. I think it will be a great recipe to use for entertaining. Wow your friends with a keto-friendly bread recipe at any event.

Prep Time20

Cook Time30

Total Time50

Course: Breads

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 250kcal

Author: Megan Ellam

Equipment

Ingredients

1 tablespoon warm water
1 teaspoon inulin
1 sachet instant yeast 7g or 2 tsp
250 g shredded mozzarella
60 g cream cheese
1 tablespoons baking powder
1 teaspoon xanthan gum
2 eggs
200 g almond meal

GARLIC AND HERB BUTTER

3 tabsp butter softened
1 cup mixed herbs (I used parsley rosemary garlic chives
1 teaspoon crushed garlic

SEASONING

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Mix together warm water, inulin and yeast in a small bowl and cover with cling film and a towel or silicone mat to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
Add butter, herbs and garlic to a food processor and chop until creamy and smooth. Transfer to a small bowl and set aside. See Note 2.
Heat cheese and cream cheese in microwave-safe bowl for 2 minutes on high. Stir to combine.
Add eggs and baking powder. Stir to combine (mixture should foam up a lot). See Note 3.
Add remaining ingredients and mix until well combined and until no longer sticky. See Note 4.
Transfer dough to a silicone mat and chop into 4 even pieces.
Roll one piece of dough thinly (approx into a 25cm diameter circle between 2 pieces of baking paper. (watch the video for tips). Transfer to the prepared baking tray. Spread very thinly with some herb & garlic butter. See Note 5.
Repeat with all pieces of the dough and stack one on top of each other pushing each layer to match the edges of the one below it. Spread with garlic butter before adding the next layer. Do not butter the top layer. See Note 6.
Once they are all stacked run a silicone cake scraper around the edge to make a perfect round. (Alternatively use a spatula or similar). See video to see how easy this is. See Note 7.
Place a bowl or cup (approx 10 cm in diameter) upside down into the centre of the dough and mark an indentation.
Using a pizza wheel cut from the indentation line (not all the way into the centre) to the edge of the dough. Cut into 16 equal segments. See Note 8.
Using two hands pick up two strips of the dough and twist away from each other then press the ends of the strips together to make the star points. Repeat with all strips to create the Star Bread shape. See Note 9.
Season with nigella seeds and salt flakes (if using). Cover with silicone lat and place into a warm spot and allow to rise for 1 hour.
Preheat oven to 180℃ fan/200°C static/400°F. Line a large baking tray with baking paper.
Bake for 20-30 minutes or until golden and cooked through. See Note 10.

THERMOMIX® METHOD

Mix together warm water, inulin and yeast in a small bowl and cover with cling film and a towel or silicone mat to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
Add butter, herbs and garlic to mixer bowl and chop 10 sec/speed 5. Scrape and repeat until finely jopped and smooth butter consistency. Transfer to a small bowl and set aside. See Note 2.
Add cheese and cream cheese to mixer. Chop 5 sec/speed 5.
Melt cheese 3 min/90°C/speed 3.
Add eggs and baking powder and mix 15 sec/speed 3. See Note 3.
Add remaining ingredients and mix 10 sec/speed 3. Then knead 1 min/dough setting. Follow from Step 6 above.

Video

Notes

1. Yeast should be foamy and thick with virtually all the liquid consumed by the yeast. Sugar or oney can be used in place of the inu

2. Any herbs can be used. Alternatively any pesto, spreads, cinnamon and sweetener for a sweet variety etc. I use the Thermomix® or processor to ensure the butter is creamy and easy to spread. Plus, with the herbs blending it helps get a nicely coloured spread.

3. I always use Bobs Red Mill double acting baking powder. It is gluten free and aluminium free so it does not have a bitter taste. It works to help rise gluten free baking during cold and heating process.

4. Whether you are using a food processor to combine the dough or a spatula you must continue to work the dough until it is not longer sticky. If you do not do this the dough is very difficult to work with.

5. It is best to roll the dough between 2 pieces of baking paper. If you watch the video in the blog post you will see how I easily transfer the dough to the baking tray and bread stack. Plus the dough sticks to nothing. Press the dough out very thinly to approximately 25cm in diameter. You want each layer to be thin so that the fathead cooks all the way through.

6. The garlic butter (or flavour of choice) should be spread very thinly between layers. Remember that fathead is “fatty” and more oil or fat will make the bread softer and oilier.

7. Watch the video to see how easy it is to seal and tidy up the edges of the stack with a cake scraper. It is so easy.

8. When cutting the dough into the strips for the stars do not cut all the way into the centre. Cut from the indentation mark all the way out to the edge. Please watch the video to see how this is done. I 100% recommend using a pizza wheel or pastry wheel for this as it does not tear the dough. Garnish with any spices or seeds you may prefer. I am not a fan of egg basted fathead but if you want to go there then be my guest.

9. Be gentle and twist only once with each strip before pressing the ends together. While in traditional Star Bread they twist twice fathead is not as stretchy as it contains no gluten.

10. Season with what ever you please. Chilli flakes would be awesome too. Bake 25-30 minutes or until golden and cooked through. I use a Fan forced oven, so adjust the cooking time according to your oven and taste.

11. The dough is best used immediately and while still warm.

12. The bread can be made ahead and left out to rise for an hour then left in the fridge overnight before baking the following day.

13. Store in the fridge for up to 4 days or bag in a ziplock bag and freeze for later

Nutrition