Keto Pesto Chicken Christmas Tree Bread

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Keto Pesto Chicken Christmas Tree Bread

45 minutes
Calories 220kcal


  • 5 ounces shredded mozzarella cheese
  • 1 ounce shredded cheddar cheese
  • 1 ounce cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 cup blanched almond flour
  • 1 tablespoon oats (fiber)
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon active dry yeast
  • 2 tablespoons water (fiber)
  • 2 large eggs (fiber)
  • 1 tablespoon coconut (fiber)
  • 8 ounces chicken breasts (fiber)
  • 1 1/2 ounces shredded parmesan cheese
  • 1 1/2 ounces mozzarella cheese (fiber)
  • 2 ounces feta cheese (fiber)
  • 5 tablespoons basil pesto (fiber)
  • 2 tablespoons butter (fiber)
  • 1 clove garlic (fiber)
  • 1/2 teaspoon Italian seasoning


  • Instructions Preheat oven to 375F.
  • Prepare a baking sheet by lining with parchment paper.
  • Combine garlic butter ingredients and set aside.
  • Add yeast to warm water and allow to dissolve, stirring to break up any clumps.
  • Sift together dry ingredients (almond flour, oat fiber, xantham gum, baking powder, garlic powder, Italian seasoning).
  • In a microwave-safe bowl, combine shredded cheeses, cream cheese, and butter.
  • Microwave for 60-90 seconds, or until cheese is melted.
  • Stir to combine.
  • Add dry ingredients, one egg, and yeast mixture to melted cheese mixture and mix well until dough forms a ball.
  • Turn dough onto a flat surface sprinkled with the coconut flour and knead gently, 15-20 times or until no longer "sticky" to the touch.
  • Cover the dough with a damp cloth/paper towl and allow to rise in a warm place for 10-15 minutes while you prepare the filling.
  • Filling: In a bowl, mix together cheeses, chicken, and pesto.
  • Add salt and pepper to taste.
  • Set aside.
  • Roll dough into a rectangle, about 3/8" (9cm) thick.
  • Make two diagonal cuts from the center of one "short" side of the rectangle to the corners of the opposite side (see pictures for guidance).
  • You will end up with one large triangle in the center and two smaller triangles on the sides.
  • Press the straight sides of the two smaller triangles together to form a larger triangle to match the size/shape of the center one.
  • This will be the "bottom" of your bread.
  • Optionally, press the seam downward to make a "trunk" for your tree.
  • Layer the filling on top of this dough layer, leaving a little space around the edges.
  • Top with the other large triangle of dough.
  • Make horizontal slices on each side of the tree, being careful to leave them connected in the center.
  • Carefully pick up each "slice" and twist 1-3 times (depending on the length).
  • Beat the remaining egg and evenly brush the the exposed dough with the egg wash.
  • Bake in the preheated oven for 25-28 minutes, or until golden brown.
  • Best served warm.
  • Store refrigerated for up to 5 days.
  • Reheat in the microwave or in the oven at a low (~250F) temperature.


Calories: 220kcal

Originally posted 2019-02-20 18:36:18.

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