google.com, pub-8827853767864601, DIRECT, f08c47fec0942fa0 Keto/Low Carb Spinach Pull Apart Christmas Tree Appetizer
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Keto/Low Carb Spinach Pull Apart Christmas Tree Appetizer

  • Writer: Keto Upgrade
    Keto Upgrade
  • Dec 19
  • 5 min read

Always love making a fun and impressive dessert or appetizer for the holidays. When I went keto and gluten free I was kind of bummed that I couldn't make all the fun appetizers/desserts using easy canned doughs. But when I figured out a keto pizza dough and cinnamon roll dough, it opened a lot of possibilities! Including this delicious spinach artichoke pull-apart breadstick Christmas tree.

Check out the video for all the tips and tricks- https://youtu.be/ps2Jxxwq3yE


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You will need 1 batch of my spinach artichoke dip recipe for a large tree that would feed 10-15 people


Filling:

1-8oz Block Cream Cheese (Softened)

1/4 Cup/56g Sour Cream

1oz/1/4 Cup Shredded Mozzarella Cheese

4oz./about 1 &1/4 Cup before defrosted- Frozen Chopped Spinach (Defrosted and Drained ends up being 2oz.)

Can use fresh Also, Sauteed, drained and chopped

1/2 Cup/3oz. Quartered Artichoke Hearts (Drained and Chopped)

1/4 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Granulated Garlic

1/2 tsp. Minced Dried Onion or Granulated Onion


4oz./1 Cup Shredded Whole milk Mozzarella


Dough: Modified for lower cost, carbs, calories, fat. Watch this Videos For More Detail- https://youtu.be/2J_zbw369x0


8 oz./1 Cup- So Delicious Low Carb Milk Warmed between 100-110 degrees

3 g/1 tsp.- Inulin (Alternatively 1 tsp. Honey or Maple Syrup)

10 g/2-1/4 tsp-. Active Dry or Rapid Rise Yeast

200g/4 Large Eggs (I weigh now because they can vary in weight)

24g/2 Tbs. -1:1 Alternative Brown Erythritol Based Sweetener (packable)

28g/approximately 2 Tbs. Allulose Syrup

112 g/1 oz./1 Stick- Salted Butter (melted) (add 1/2 tsp. salt if using unsalted)

80 g/1 Cup (approximately) Packed Unflavored Whey Protein Isolate

110 g/approximately 1-2/3 Cup- (scooped not packed) Bamboo Fiber (Oat Fiber creates less crisp crust)

10 g/1 Tbs.- Baking Powder

16g g/1 Tbs.+ 1 1/2 tsp.- Xanthan Gum (Using Micro Ingredients)

22 g/2 Tbs. + 3/4 tsp.- Grass fed Beef Gelatin

1 tsp.-Salt


Toppings:

Melted butter

Seasonings (salt, garlic, etc.)

Parmesan


Serving Options: Optional

Marinera

Alfredo

Ranch Dip


Instructions:

  1. Mix all the ingredients for the filling together, taste for seasoning and set aside to make the dough

  2. Weigh/measure out your liquid and heat to between 100-110 degrees Fahrenheit then add the inulin and yeast, set aside to activate

  3. In a stand mixer beat 2 eggs with the sweetener until no longer grainy, shouldn't take long

  4. While that whips, weigh/measure, sift and whisk together dry ingredients

  5. Once you can't feel any sweetener granules, on low speed, stream in the melted butter and milk and yeast mixture

  6. Scrape down then add in all the whisked dry ingredients, turn on slow then speed it up to work the dry ingredients well

  7. Scrap down and whip until a thick dough forms

  8. Take off mixer and clean of the whisk and set aside while you get a half sheet pan size piece of parchment paper oiled well and I like to place oiled plastic wrap on my scale to split the dough in half

  9. Scrape all the dough onto the scale then oil your hands and split the dough with an oiled utensil (bench scraper works best) and place half the dough on the oiled parchment, grab a rolling pin and oil that as well

  10. Roll the 1st half of dough into a Christmas tree shape with a trunk all the way to the sides, top and bottom of the parchment sheet, place on a half sheet tray and set aside, repeat with the other half of the dough and set aside, place the half sheet tray in the fridge for 2 minutes to firm up a bit so you can spread the dip onto it

  11. Preheat oven to 375 degrees to proof the tree on top of your stove top then after the 2 minutes pull out the first Christmas tree from the fridge and spread all of the dip out evenly across it, add the shredded mozzarella on top of the dip, then flip the other tree on top and press down and remove the parchment paper

  12. Cut 1 inch strips from the center of the trunk, out to the edge all the way up each side, leaving about a 1/2 inch not cut in the middle of the tree trunk, and a few inches at the top of the tree

  13. Then gently pull up each section and twist 1-3 times depending on the length of the strip and place down on the parchment, repeat all the way around, then place in a warm spot to warm and puff a little bit, I only did about 20 minutes, turning a few times as the warm air is in one area

  14. Once slightly warmed and puffed, brush with melted butter or egg wash and sprinkle with salt, garlic, parmesan cheese and any other seasonings you'd like, if serving with a dipping sauce, prepare as it bakes

  15. Depending on how warm your house is will determine how warm the tree gets and in turn how long to bake, when it was 80 in my kitchen it took 20 minutes to bake, when it was 70, it took 23 minutes, bake at 375, 20-25 minutes, turning a few times, until nice and golden brown all the way around and springs back in the middle

  16. When it comes out brush with more butter and let cool for a few minutes and carefully using a large spatula, transfer onto a serving tray and serve immediately, can reheat in the oven at 375 until the filling is bubbling and hot or pieces in an airfryer at a low temperature until heated through


Estimated Macros: 12 servings with no dip


250 Calories

19g Fat

8g Total Carbs

4g Fiber

2g Sugar Alcohol

2g Net Carbs

15g Protein


If you are in the lower 48 states, feel free to check out my website to place an order for some High Protein/Low Carb White Bread, Pizza Crusts or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


                

PodoPure

20% off Coupon Code- Ketoupgrade


Perfect Keto Link: shop.perfectketo.com/ALYCIA20 

Code for 20% off- ALYCIA20


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com

 
 
 
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