20181110_121543.jpg

pepperoni twists


A favorite from college. I probably consumed 7 to 10 times my weight in pepperoni sticks in college. It is literally the only things my friends have ever asked me to Keto-fy!


20181110_113300.jpg

Ingredients:

6 oz. shredded Mozzarella

3 oz. almond flour

1 egg

1/4c. to 1/3c. PARMESAN cheese

1 tsp. baking powder

as much pepperoni as you’d like. I used 3 oz.


First things first. I attempted this recipe several times before landing on this technique. Each attempt was a super gross fail. I finally realized that if I pre-baked my pepperoni I could get rid of a lot of the oil that was giving me soggy, greasy pepperoni twists. I had made pepperoni chips several times to dip in guac and had always been shocked at how much oil was left behind on my baking sheet. So! I baked the pepperoni on a parchment lined baking sheet for about 8 minutes at 350 before I made my dough. It worked! You’ll want to transfer your pepperoni onto paper towel or a cooling rack as soon as you take them out of the oven to make sure you’re letting all of the grease drain off. We’re not avoiding the oil because fat is evil, we’re avoiding it because fathead dough is already pretty high in fat. It doesn’t have a ton of room to absorb any more oil. The dough doesn’t rise and it end up as a very dense, very unappetizing sludge. Trust me :)

Prepare the dough by first melting your mozzarella in the microwave in short bursts. If you’ve never made a fathead type dough before check out my basic fathead post for the technique. While your cheese is melting, mix your dry ingredients together (almond flour, parmesan cheese, baking powder). You can also add a bit of garlic powder to your dry ingredients if you wish. Add your egg to your melty cheese and mix then add your dry ingredients. You will have to knead your dough together for a few minutes to get it all well incorporated.


Roll out your dough into a nice big square. Line one half of your dough with your cooked pepperoni. Fold the empty half over the pepperoni half. Take your roller and roll over your dough, with the pepperoni inside, a few times. This may seem like a weird step but it helps to press the pepperoni into the dough so that when you twist it it doesn’t all fall out.

Screen+Shot+2019-01-07+at+7.44.43+PM.jpg
Screen+Shot+2019-01-07+at+7.35.03+PM.jpg
Screen+Shot+2019-01-07+at+7.35.48+PM.jpg
Screen+Shot+2019-01-07+at+9.10.39+PM.jpg

Cut your dough into strips along the short side so that you get 8 to 12 strips. Twist these strips and press the ends into your parchment lined baking sheet to help hold them in place. Bake for 12-15 minutes at 350 degrees. Every oven is a bit different. You may need more bake time. I have a video tutorial up in the highlights section of my Instagram @keto.copy :) Enjoy!

20181109_163336.jpg
20181110_120007.jpg

Looking for something else? Search above to find even more recipes.