Broccoli & Mushroom Braid (Keto and Low-Carb)

This broccoli and mushroom braid is delicious proof that going keto low-carb does not mean giving up your favorite foods!  This braided bread is packed with cheese, broccoli, mushrooms, and flavor.

We wanted to make something that was easy to grab for lunches and traveled well.

And not only did it come out perfectly, but it was also insanely delicious, and we almost ate the entire thing before giving any to our family!

The braid looks super fancy, but it could not be easier. It’s an edible centerpiece.

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Ingredients

For the filling

• 2 teaspoons of butter
• 1 medium onion, chopped (about 1/2 cup)
• 2 teaspoons minced garlic
• 1 cup chopped broccoli (can use frozen broccoli, thawed and drained)
• 1 cup chopped mushrooms
• 1 Tablespoon chopped fresh basil
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded mozzarella cheese
  

For the bread

• 2 cups mozzarella cheese
• 1 cup almond flour
• 3 oz cream cheese
• 2 tsp of yeast (for flavor)
• 1 tsp of baking powder
• 2 tablespoons of coconut flour
• 1 tsp of garlic powder (optional)
• 2 tsp of Italian seasoning (optional)
• 1 egg
  

Making the filling

In a large skillet, melt butter over medium heat. Add onion and garlic, saute until softened, about 5 minutes.

Add broccoli and cook until starting to get tender, add mushrooms; cook until tender. Sir in basil, rosemary, salt, and pepper.

Let cool slightly. Then add mozzarella to filling.

Making the bread

Preheat oven to 375 to 400 degrees (depends on your oven). 

Line a large rectangle pan with parchment paper.

In a microwave-safe bowl combine all bread ingredients, except for the egg.

Heat in microwave for 1 1/2 to 2 min, stirring every 30 sec.

Add egg.

Mix very well until a dough forms.

Place dough on the parchment-lined pan and spread out into a rectangle about 15- x 12-inch. It helps to wet your hands slightly as you work so the dough does not stick to you. You can also use a silicone spatula.

Filling bread

Spoon mixture down the center of the dough, leaving a 3-inch border on all sides.

Using a pizza cutter or a knife, cut dough on both sides of filling, starting at the outside edge, into 1-inch strips, just to the filling.

Fold the dough strips diagonally across the filling, alternating sides to create a braided design. Pinch the last strip under to seal.

Bake until golden, 35-40 minutes. Making sure the top does not over-cook, cover if needed. Transfer bread to a wire rack to cool.

Tips

Brush slices of the broccoli-mushroom braid with olive oil and then toast. Serve these crisps with keto-friendly spread or dip.

Take a few slices of this stuffed bread to work for a filling afternoon snack.

This freezes and re-heats very well.

For a flavor twist, use feta cheese or cheddar cheese instead of the mozzarella in the filling.

Replace the basil for 2 teaspoons of tarragon for a flavor boost.

This is a great side dish as an accompaniment to a hearty bowl of soup like our Keto Italian Wedding Soup or our Keto Beef Stew.

For a light supper or a hearty breakfast, spoon this delicious broccoli-mushroom mixture into an omelet. Top with grated Parmesan cheese.

Add chicken or ham to the broccoli-mushroom mixture for a complete dinner.

Transform this bread into an Italian Stromboli. Add cheese and thinly sliced salami or pepperoni to the rolled-out dough.

Nutrient Calories Net Carbs Fiber Protein Fat Total Carbs Sugar Alcohol

Value 279 5.2 g 3.7 g 13.5 g 21.8 g 9.1 g 0.1 g

Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!