These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying crunch of a golden crust. Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up a platter with aperitifs at your next cocktail party.
½ cup almond flour
¼ cup coconut flour
½ tsp salt
1 tsp baking powder
1 egg, beaten
2 oz. butter
6½ oz. shredded cheese, preferably mozzarella
¼ cup green pesto
1 egg, beaten, for brushing the top
Preheat the oven to 350°F (175°C).
Mix all dry ingredients in a bowl. Add the egg and combine.
Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.
Add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.
Place the dough on parchment paper, that is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 1/5-inch (5 mm) thick.
Spread pesto on top and cut into 1-inch (2.5 cm) strips. Twist them and place on a baking sheet lined with parchment paper. Brush twists with the whisked egg.
Bake in the oven for 15–20 minutes until they’re golden brown.
If your dough seems to be sticky, place between two sheets of parchment paper before using the rolling pin. Once you've rolled it out, remove the upper piece of parchment paper.
Out of pesto? No problem. Sub in any of your favorite spices. Paprika powder, chili, curry, cumin or herbs like thyme, oregano and basil all work well.
For a little extra variety, try substituting a little parmesan for some of the mozzarella.