Keto Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Indulge in the ultimate comfort food experience with this Keto Homemade Bread Bowl paired with creamy Broccoli Cheddar Soup—a low-carb delight that's as hearty as it is wholesome. Perfectly crafted from a blend of almond and coconut flours, these golden bread bowls boast a chewy, satisfying texture without compromising your keto lifestyle. Filled to the brim with velvety broccoli cheddar soup, made rich with heavy cream, shredded cheddar cheese, and a medley of warm seasonings, this recipe transforms your favorite classic into a guilt-free indulgence. Ready in just over an hour, it’s perfect for cozy family dinners or impressing guests with a keto-friendly twist on comfort food. Treat yourself to this irresistible combination of creamy soup and a bread bowl built for your health-conscious cravings!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 1 cup Boiling water
- 0.25 cup Butter
- 3 cups Broccoli florets
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Add the eggs and apple cider vinegar to the dry ingredients and mix until a dough forms.
Gradually incorporate the boiling water into the dough, mixing well until it's cohesive.
Shape the dough into 4 even balls and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 40-45 minutes or until browned and firm.
While the bread bowls are baking, prepare the soup by melting butter in a large pot over medium heat. Add the broccoli florets and sauté for 3-4 minutes.
Pour in the chicken broth and bring to a simmer. Cover and cook until broccoli is tender, about 10 minutes.
Reduce the heat to low, stir in the heavy cream, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper.
Cook, stirring occasionally, until the cheese has melted and the soup is creamy, about 5 minutes.
Once the bread bowls are done, let them cool slightly. Using a knife, carefully cut a circle on the top of each bread bowl and hollow out the inside, leaving a thick shell.
Fill each bread bowl with the creamy broccoli cheddar soup and serve immediately.
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.6 g | 407% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1356 mg | 452% | |
| Sodium | 8878 mg | 386% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 15.9 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2404 mg | 185% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1778 mg | 38% | |
*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.
