Keto Italian Bubble Bread. No telling what I may Google on any given day and I have no recollection how I started seeing pictures of something called bubble bread but I did, and this keto Italian bubble bread is the culmination of what I saw and gads, it is easy, cheesy, garlicky, herby, goodness at its best. Now that I think about it I may have seen the pics when I finally finished my Keto Monkey Bread recipe. If this sounds good there is also a Plain Mini Rolls version.
When I am testing a recipe, many times I only make half just in case I end up not liking it and because uh, I am going to have to eat it but, that was not the case here. This keto Italian bubble bread is terrific and…I ruined another dinner cause…I immediately ate it after taking my pictures and about an hour before a good planned Sunday dinner. This is not the first time I have done this and probably won’t be the last. I have a really good sugarfree Dry Italian Herbs Mix if you want to make your own. It makes tons at a time for use in the future.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.
- 1½ C Carbalose Flour***
- 2 T Coconut Flour
- 2 T Gluten
- ¼ t Salt
- ⅛ t Guar Gum
- ⅛ t Xanthan Gum
- 2 T Golden Flaxseed Meal
- 2 T Warm Water
- 2 T Olive Oil
- ½ C Warm Water + More As/If Needed 1 T At A Time
- 1½ T Yeast
- ½ t Sugar
- 3 T Olive Oil
- 1 T Garlic Paste***
- Mix And Set Aside
- 2 T Parmesan Cheese
- 1 t Dry Italian Herbs
- Mix And Set Aside
- Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
- Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
- Put first 6 ingredients in processor and pulse to blend.
- Add flaxseed mixture to dry ingredients and pulse to blend.
- Add olive oil to bloomed yeast and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
- You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread dough.
- Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed it will not rise well the second time.
- Preheat oven to 350°.
- Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
- Dump dough onto counter and knead to get rid of bubbles.
- Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
- Quickly make into small balls, place evenly in pan, and brush liberally all over with garlic oil.
- Sprinkle with topping, cover and allow to rise about 15-20 minutes.
- Bake 20-25 minutes and slide on to serving platter.
- I drizzled a couple of T more olive oil but it is not necessary. Notice the small puddles of it in the top left picture.
- 8 Servings
- 171 Calories, 6.9g Protein, 14.3g Fat, 9.8g Carbs, 5.8g Fiber, 4.0g Net Carbs
- This is gonna make your kitchen smell REALLY GOOD.
- If you by chance have some low carb marinara sauce this is of course delicious dipped into it.
- I didn't do it but I can imagine some full fat melted mozzarella cheese might be good on the top.