Run don’t walk to the kitchen to make these keto pizza twists!
Easy keto fathead dough pizza twists that are so yummy!
Simple and quick low carb pizza recipe using fathead dough.
Homemade keto pizza that are going to want to make.
This low carb pizza recipe is super delicious and loved by all even if they don’t follow a ketogenic diet / lifestyle.
DIY keto pepperoni pizza twists that you can mix up in under 10 minutes.
Serve as keto dinner, keto lunch, keto appetizers, side dishes or keto snacks.
You can eat these by themselves or they are great for dipping in marinara sauce.
If you are looking for a fathead pizza dough recipe this is the one for you.
No need to get to take out or delivery or even store bought when you can make from scratch keto pizza twists.
Learn how to make the BEST low carb keto fathead dough pizza twists.
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Keto Fathead Dough Cinnamon Roll Twists
5 Ingredient Keto Fathead Dough Bagels
How To Make Keto Fathead Dough Pizza Twists
Combine the mozzarella and cream cheese in a heat-proof bowl.
Microwave in 30-second intervals until fully melted.
Whisk in the egg into the cheese mixture.
Blend in the almond flour, baking powder, garlic powder, dried parsley, and salt.
Knead the dough into a ball and wrap in cling film.
Refrigerate for at least 30 minutes before using.
Take the dough out of the refrigerator roll out into a rectangle.
Top half of the dough with cheese and pepperoni.
Fold other half of the dough on top to cover.
Cut the dough into strips.
*you can trim sides of dough to make a true rectangle – makes it easier to form sticks
Twist each strip from end to end.
Arrange twists on a parchment-lined baking sheet.
Bake for 25-30 minutes at 350F.
Optionally, serve with sugar-free marinara sauce for dipping.
Serve and Enjoy
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IngredientsFor the Dough
- 1 cup Almond Flour
- 1 tbsp baking Powder
- ¼ tsp Salt
- 1 tsp Dried Parsley
- ½ tsp Garlic Powder
- 4 oz Shredded Mozzarella
- 2 oz Cream Cheese
- 1 Egg
For the Filling
- 4 oz Pizza Cheese Blend
- 4 oz Chopped Pepperoni
Instructions
- Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
- Whisk in the egg into the cheese mixture.
- Blend in the almond flour, baking powder, garlic powder, dried parsley, and salt.
- Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
- Take the dough out of the refrigerator roll out into a rectangle.
- Top half of the dough with cheese and pepperoni.
- Fold other half of the dough on top to cover.
- Cut the dough into strips.
- Twist each strip from end to end.
- Arrange twists on a parchment-lined baking sheet.
- Bake for 25-30 minutes at 350F.
- Optionally, serve with sugar-free marinara sauce for dipping.
Recipe Notes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 8
Nutritional Information:
Energy – 261 kcal
Protein – 13 g
Fat – 22 g
Carbohydrates – 3 g
Fiber – 1.5 g
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