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Recipes

Broccoli & Mushroom Braid (Keto and Low-Carb)

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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.

closeup of a piece of broccoli mushroom braid after being baked and cut

And not only did it come out perfectly, it was 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.

Broccoli and mushroom braid golden brown from oven

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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 frsh rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded mozzarella cheese

For the bread

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.

broccoli and mushrooms in a skillet

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, cup dough on both sides of filling, starting at outside edge, into 1-inch strips, just to the filling.

broccoli and mushroom filling in dough. dough halfway braided. showing strips.

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

dough completely braided ready for oven

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

broccoli and mushroom braid fresh out of the oven.

Tips

Brush slices of the croccoli-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.

Closeup of a slice of broccoli and mushroom bake fresh out of oven.

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 omelette. 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.

Broccoli and Mushroom Braid, Keto and Low-Carb Pinterest Image

Broccoli & Mushroom Braid (Keto and Low-Carb)

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 frsh 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

Instructions

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, cup dough on both sides of filling, starting at outside edge, into 1-inch strips, just to the filling.
  • Fold the dough strips diagonally across the filling, alternating sides to create a braid design. Pinch the last strip under to seal.
  • Bake until golden, 35-40 minutes. Making sure top does not over-cook, cover if needed. Transfer bread to a wire rack to cool.
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