Keto Cheesy Spinach and Herb Stuffed Bread
Indulge in the ultimate comfort food with this Keto Cheesy Spinach and Herb Stuffed Bread—a low-carb masterpiece that's brimming with flavor and perfect for anyone following a keto lifestyle. Made with a rich almond flour dough infused with mozzarella and cream cheese, this golden bread envelops a savory filling of fresh spinach, tangy feta, and fragrant herbs like parsley and dill. Each slice offers a delightful combination of gooey, cheesy goodness and aromatic herbs, all baked to perfection for a satisfying texture. With just 20 minutes of prep time, this keto-friendly recipe makes an ideal appetizer, snack, or even main dish for your next family gathering or dinner party. Serve warm for an irresistible treat packed with protein and low on carbs, perfect for keto enthusiasts and spinach lovers alike!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 2 cups Shredded mozzarella cheese
- 2 oz Cream cheese
- 2 cups Fresh spinach
- 1 cup Feta cheese
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Chopped fresh dill
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and the cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is completely melted and combined.
In a large mixing bowl, combine the almond flour, baking powder, garlic powder, and salt.
Add the melted cheese mixture and eggs to the dry ingredients and mix until a dough forms. If the dough is sticky, you can refrigerate it for a few minutes to firm it up.
In a skillet over medium heat, add the olive oil, then add the fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.
Remove the spinach from the heat and mix in the feta cheese, parsley, dill, and black pepper. Set the filling aside to cool.
Roll out the dough between two sheets of parchment paper to form a large rectangle.
Spread the spinach and herb mixture over the middle of the dough rectangle, leaving the edges clear.
Carefully fold the sides of the dough over the filling, sealing the edges to enclose the filling completely.
Transfer the stuffed bread to the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown.
Remove from the oven and allow to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1095 mg | 365% | |
| Sodium | 5393 mg | 234% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 10.0 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 3040 mg | 234% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
