Keto Rye Cheese Plops

Keto Rye Cheese Plops

Keto Rye Cheese Plops

Geri Terry
This is a recipe my mother used to make for all her children. She called them cheese plops and thats all i know them by now. This recipe only uses 1/3 of the bread mix so you can make multiple recipes with this. We baked the other 2/3 of bread and made french toast!
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Prep Time 10 mins
Cook Time 10 mins
Rye Bread Preparation 2 hrs 50 mins
Total Time 3 hrs 10 mins
Course Appetizer, Bread, Snack
Cuisine American
Servings 4 servings
Calories 702.97 kcal

Ingredients
  

Keto Rye Bread

  • 1 cup warm water
  • 2 eggs
  • 1 tbsp instant yeast
  • 1 tsp honey (the yeast eats the sugar)
  • 1 bag Ketonia Bread Mix
  • 2 tbsp King Arther rye bread improver
  • 2 tbsp caraway seeds
  • 2 tbsp butter softened

Keto Cheese Plops

  • 1 cup mayonnaise
  • 3/4 cup parmesan grated
  • 1/2 cup gruyere cheese (or whatever cheese you have on hand) shredded
  • 1 tsp italian herbs
  • 1 tsp garlic powder
  • pepper to taste

Instructions
 

Keto Rye Bread

  • In a large bowl fit for a stand mixer, combine water, eggs, instant yeast, honey, Ketonia bread mix, rye improver, caraway seeds, and butter. Lock into your stand mixer and mix on low speed with paddle attachment for 30 seconds or until just combined. Switch to the bread hook attachment and mix on medium speed for 5 minutes. Once the dough has formed together, dump it onto a clean workspace and knead until smooth. Roll it into a ball and cover for 1hr.
  • Preheat oven to 400*. After the dough has rested and doubled in size, divide it in 3 portions. Knead one section into a ball and place in a greased 7.5x3.5 in pan. Cover bread pan with a baking sheet aand place a brick on top to keep the dough from rising out of the pan. Roll the other two portions into a ball and place on a baking sheet lined with parchment paper (this can be baked and stored for later use). Cover and let rest for another hour.
  • Bake for 30 minutes with the baking sheet and brick still on top to form a nice square loaf. Bake the other loaf on the baking sheet for 30 minutes or until the internal temperature is 200*. Let cool for 30 minutes before slicing and serving. Store extra loaf in an air tight container.

Keto Cheese Plops

  • Preheat your oven to 350*. Slice your squared loaf into 12 slices. In a large bowl mix mayonnaise, parmesan, shredded cheese, italian herbs, garlic powder, and pepper.
  • Smear 1-2 tbsp of the cheese spread on each slice of bread. Place on a baking sheet lined with parchment paper and bake for 10 minutes. Sprinkle with fresh oregano if you desire and enjoy!

Video

Nutrition

Serving: 3slicesCalories: 702.97kcalCarbohydrates: 8.34gProtein: 25.26gFat: 62.39gSaturated Fat: 13.67gPolyunsaturated Fat: 4.25gMonounsaturated Fat: 2.25gCholesterol: 73.4mgSodium: 1017.48mgPotassium: 183.01mgFiber: 6.7gSugar: 0.21gVitamin A: 317.76IUVitamin C: 0.27mgVitamin D: 0.31µgCalcium: 447.52mgIron: 1.97mgNet Carbs: 2G
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This Keto Rye Cheese Plops is a keto-friendly snack recipe.


Aunt Ger is our head Chef behind Ketonia, responsible for creating the delicious Ketonia products you know and love. 

As a veteran french pastry chef, Geri strives to create delicious and keto-friendly recipes that are so good you won’t believe they’re low carb. Her passion for authentic food stems from her deep belief that you should love everything you eat. For Geri, Keto foods are no exception. From day one, Ketonia has had a commitment to creating the absolute best tasting and best for you keto food. So get your forks ready as mother-son team Geri and John take you on a keto culinary journey like you’ve never been on before!

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