Savory Butter Braids

About

Butter braids are super rich, tender, and easy to get carried away with when eating! This recipe can be a side dish or a snack. The dough is similar to a fathead dough recipe, so your fat macros stay high while carbs stay low. Each braid is perfect for picking apart into little bite-sized pieces!

Ingredients

2 cup almond flour
¼ teaspoon salt
1 teaspoon baking aids xanthan gum by bob's red mill
2 ounce cream cheese
3 cup, shredded mozzarella cheese
2 large raw egg
1 ½ tablespoon butter, salted
½ teaspoon garlic
¼ teaspoon italian seasoning
3 tablespoon, shredded asiago cheese

Instructions

The day before you want to bake your butter braids, prepare the dough. In a stand mix, combine the almond flour, salt, and xanthan gum.
In a pot over a low heat on the stove, melt together the cream cheese and mozzarella. Continually stir until both cheeses have emulsified while avoiding burning.
With the mixer on a low speed, slowly mix the melted cheeses into the dry mix. Then, mix in the 2 eggs. You may need to mix on a high speed to fully incorporate all the ingredients. You final dough will be very sticky.
Use a spatula to transfer the dough into plastic wrap. Use the plastic to shape the dough into a flat square shape and wrap tightly. Store the dough in your refrigerator overnight.
The day of abking, preheat your oven to 375 degrees and line a sheet tray with parchment paper. Divide your cold dough into 6 portions and roll each one into a ball.
For this step, you may need to lightly dust your hands with flour. This will not affect the nutrition of this recipe. One by one, roll each portion of dough into a 6-inch log. Use a sharp paring knife to slice 3 strips into each log, leaving the strips attached on one end. Then, braid the strips, sealing the braid at the end.
Lay each completed braid on your sheet tray. In a small bowl, melt the butter. Stir in the garlic and italian seasoning.
Use a pastry or marinade brush to brush the butter mixture over each butter braid. Sprinkle about ½ TB of asiago over each braid.
Bake the braids for 15 minutes. Then, reduce the temp to 350 degrees and bake for an additional 20-22 minutes. Best enjoyed warm!