Keto Pull-Apart Bread with Bacon and Cheese

This keto pull-apart bread is made with fathead dough and is absolutely loaded with bacon and cheese! A delicious and filling snack to share. 

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It feels like it's been ages since I made anything new with fat head dough! If you're unfamiliar with it, check out my Ultimate Guide to Fathead Dough!

This recipe was inspired by the site Two Peas and Their Pod, where she made a gorgeous-sounding Cheesy Bacon Pull-Apart Bread. I just knew that I had to make a low carb version of it, and using fathead dough seemed like the obvious choice. Here's a video on how to make the basic dough:

How to Make Keto Pull-Apart Bread

Make one batch of fathead dough as shown in the above video (here's the full fathead dough recipe). Knead the dough into a flattish oval and place on a small baking sheet lined with a silicone mat. 

Use a knife or spatula to cut a cross-hatch pattern over the dough. Do not slice all the way through.

Pour some melted butter over the dough and season with salt. Bake in a preheated oven for 5 minutes. Push some chopped cooked bacon into the crevices formed by the cross-hatch. Sprinkle some grated Parmesan over the top.

Return to the oven for 8-10 minutes or until the cheese has melted and the top is starting to turn golden brown.

Drain the bread on paper towels if necessary, and transfer it to a serving plate. Garnish with chopped green onions and serve warm.

This would be great for game day, cookouts, lazy weekends, movie night - and more! And it is SUPER filling so it really does feed eight people.

And if you DO have leftovers, just store them in the fridge and reheat in the microwave!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Pull-Apart Bread with Bacon and Cheese

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This pull-apart bread is made with fathead dough and is absolutely loaded with bacon and cheese! A delicious and filling low carb snack to share. 

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Makes: 8 Servings

Net Carbs: 2.3

Calories: 198

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

• 1 batch of Fathead Dough
• 1 tbs melted butter
• salt
• 2 slices cooked bacon chopped
• 2 tbs finely grated Parmesan
• 1 tbs chopped green onions to garnish

Equipment

• Aluminum Sheet Pan & Silicone Baking Mat Set, (Quarter Size)
• Straight Icing Spatula Stainless Steel Baking Set  
• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

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1. Preheat the oven to 350F.
2. Make one batch of fathead dough, knead it into a flattish oval, and place on a small baking sheet lined with a silicone mat. 
3. Use a knife or spatula to cut a cross-hatch pattern over the dough. Do not slice all the way through.
4. Pour the melted butter over the dough and season with salt.
5. Bake for 5 minutes. Push the bacon into the crevices formed by the cross-hatch, and sprinkle the Parmesan over the top.
6. Return to the oven for 8-10 minutes or until the cheese has melted and the top is starting to turn golden brown.
7. Drain the bread on paper towels if necessary, and transfer it to a serving plate. Garnish with chopped green onions and serve warm.

Nutrition

Calories: 198kcalCarbohydrates: 3.8gProtein: 9gFat: 17gSaturated Fat: 5.5gCholesterol: 48mgSodium: 481mgFiber: 1.5gSugar: 1gNet Carbs: 2.3g

Video

Notes

2.3g net carbs per serving (and eighth of the whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.