Keto “Nekstella” Twisted Bread

Keto Braided “Nekstella” Bread #yum
The Nekstella Chocolate Hazelnut Spread tastes just like Nutella, so good.. I made the dough in the #cuisinart bread maker and chilled overnight. Baked for 10 minutes at 375 degrees, lowered to 350 and baked an additional 20 minutes. I found this recipe at http://www.glurenfreeonashoestring.com, I obviously changed the ingredients to make this keto friendly.

Ingredients
2/3 cup warm unsweetened almondmilk
2 large eggs at room temperature
4 tbsp unsalted butter
1/4 cup Lakanto granulated sugar
1/2 tsp kosher salt
1/4 tsp cream of tartar
3 cups LC Foods Company bread flour, plus more for sprinkling
1 tsp instant yeast

Filling
1/3 cup Nekstella Chocolate Hazelnut spread (warmed)

Egg wash
1 egg + 1 tbsp water

If you’re using a bread maker add the ingredients as listed, liquids first and select the dough program.

As mentioned I placed the dough in the fridge overnight, on parchment paper I did the “scrape and fold” method to smooth the dough and then rolled in a rectangular shape 12×15. Spread the warmed Nekstella Chocolate Hazelnut spread and rolled into a cylinder, return to fridge for 10 minutes.

Remove from fridge and add parchment paper to baking sheet, using a sharp knife slice (leave 1 inch at top), slice down. Using the “two stand” twist the dough with the Nekstella spread showing, you’ll get about 3-4 twists, tuck the end. Cover for 20 minutes for final rise and preheat oven to 375 degrees.

After 20 minutes use the egg wash and spread over the dough, bake at 375 degrees for 10 minutes then lower to 350 degrees. Bake for 20 minutes (if you prefer the spread a little runny then remove after 15 minutes)

Cool on baking sheet for 10 minutes, then remove and place on a cooling rack.

And there you go! One of the best breads I’ve eaten.

Check http://www.glurenfreeonashoestring.com for directions.

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