Keto Chicken Pesto Christmas Tree Bread

I have to admit that in my quest for keto pull apart bread recipes, I have definitely missed the convenience of being able to just buy premade bread or dough to use as a starting point like I did pre-keto. However, it was hard to be disappointed after pulling this out of the oven! It’s a tiny bit tricky to make and shape the dough yourself, but the end result is so worth it! Who can complain about a golden brown Christmas tree filling with cheesy, basil-y deliciousness?

This keto Christmas tree bread is a good, satisfying accompaniment to your favorite winter soups, although it also makes a surprisingly filling lunch on its own as well. If you feel like sharing, I’ve also found that the tree shape and flavor makes it a pretty popular party food among keto-ers and carb eaters alike.

Keto Christmas Bread Recipe

Keto Pesto Chicken Christmas Tree Bread

Need something to take to a holiday party but want to keep it keto? This keto Christmas tree bread filled with chicken, pesto and cheese is perfect! Per serving: 250 calories, 20g fat, 15g protein, 3.7g total carbs – 1.4g fiber = 2.3g net carbs.

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m
  • Serves: 10


"Bread" Dough

  • 5 ounces shredded mozzarella
  • 1 ounce shredded cheddar
  • 1 ounce cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 cup + 2 tablespoons blanched almond flour
  • 1 tablespoon oat fiber
  • 1/2 teaspoon xantham gum
  • 1 teaspoon baking powder
  • 1 teaspoon active dry yeast
  • 1 tablespoon warm (~110F) water, for dissolving yeast
  • 2 large eggs (one for dough, one for egg wash)
  • 1 tablespoon coconut (or almond) flour, for kneading dough


  • 8 ounces shredded chicken breast
  • 1 1/2 ounces shredded parmesan
  • 1 1/2 ounces shredded mozzerella
  • 2 ounces feta cheese, crumbled
  • 5 tablespoons low carb basil pesto

Garlic Butter

  • 2 tablespoons butter, melted
  • 1 clove garlic, minced
  • 1/2 teaspoon Italian seasoning


  1. Preheat oven to 375F. Prepare a baking sheet by lining with parchment paper.
  2. Combine garlic butter ingredients and set aside.
  3. Add yeast to warm water and allow to dissolve, stirring to break up any clumps.
  4. Sift together dry ingredients (almond flour, oat fiber, xantham gum, baking powder, garlic powder, Italian seasoning).
  5. In a microwave-safe bowl, combine shredded cheeses, cream cheese, and butter. Microwave for 60-90 seconds, or until cheese is melted. Stir to combine.
  6. Add dry ingredients, one egg, and yeast mixture to melted cheese mixture and mix well until dough forms a ball. Turn dough onto a flat surface sprinkled with the coconut flour and knead gently, 15-20 times or until no longer "sticky" to the touch.
  7. Cover the dough with a damp cloth/paper towl and allow to rise in a warm place for 10-15 minutes while you prepare the filling.
  8. Filling: In a bowl, mix together cheeses, chicken, and pesto. Add salt and pepper to taste. Set aside.
  9. Roll dough into a rectangle, about 1/4" thick. Make two diagonal cuts from the center of one "short" side of the rectangle to the corners of the opposite side (see pictures for guidance). You will end up with one large triangle in the center and two smaller triangles on the sides.
  10. Press the straight sides of the two smaller triangles together to form a larger triangle to match the size/shape of the center one. This will be the "bottom" of your bread. Optionally, press the seam downward to make a "trunk" for your tree.
  11. Layer the filling on top of this dough layer, leaving a little space around the edges. Top with the other large triangle of dough.
  12. Make horizontal slices on each side of the tree, being careful to leave them connected in the center. Carefully pick up each "slice" and twist 1-3 times (depending on the length).
  13. Beat the remaining egg and evenly brush the the exposed dough with the egg wash.
  14. Bake in the preheated oven for 25-28 minutes, or until golden brown. Brush with garlic butter before serving.
  15. Best served warm. Store refrigerated for up to 5 days. Reheat in the microwave or in the oven at a low (~300F) temperature.


  • In addition to the garlic butter, I usually top this with some extra parmesan  and chopped fresh basil right out of the oven.
  • Don’t worry too much about making the dough twists perfect; the way it rises in the oven will smooth out most imperfections.
  • If using store bought pesto, be sure to check the carb count! I’ve seen some with inexplicably high carb counts from adding unnecessary sugars and starches.
  • This keto pull apart bread doesn’t have to be limited to the holiday season! Follow the shaping guide for my keto spinach dip stuffed bread recipe to make a round version instead (or just stick with the tree shape anyway, because it looks cool!)

Keto Pesto Chicken Christmas Tree Bread

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