Pepperoni & Mozzarella Pull-Apart Bread

Here’s a cheesy, savory Keto Pepperoni & Mozzarella Pull-Apart Bread—perfect for snacking or as a party appetizer 🧀🍕

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Keto Pepperoni & Mozzarella Pull-Apart Bread

Ingredients

• 1½ cups shredded mozzarella cheese

• 2 oz cream cheese

• ¾ cup almond flour

• 1 tsp baking powder

• 1 large egg

• ½ cup sliced pepperoni (plus extra for topping)

• ½ cup mozzarella cubes or pearls

• 1 tsp Italian seasoning

• ½ tsp garlic powder

Optional Topping

• 2 tbsp melted butter

• ½ tsp garlic powder

• 1 tbsp grated Parmesan

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Instructions

1. Preheat oven to 375°F (190°C). Line a loaf pan or baking dish with parchment paper.

2. Make fathead dough:
   Melt shredded mozzarella and cream cheese together (microwave 45–60 sec, stir until smooth).

3. Mix dough:
   Stir in almond flour, baking powder, egg, Italian seasoning, and garlic powder. Knead until smooth.

4. Add fillings:
   Gently fold in pepperoni and mozzarella cubes.

5. Shape:
   Divide dough into small balls. Arrange snugly in the pan, layering extra pepperoni between pieces.

6. Bake for 20–25 minutes until golden and bubbly.

7. Finish:
   Brush with garlic butter and sprinkle Parmesan. Bake 5 more minutes if desired.

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Serving Ideas

• Dip in sugar-free marinara

• Serve with keto ranch or garlic aioli

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Storage

• Refrigerate up to 4 days

• Reheat in air fryer or oven for best pull-apart texture

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Macros (approx. per serving)

• Calories: ~210

• Fat: 17g

• Protein: 10g

• Net Carbs: ~2–3g