Made with tasty, crusty bread, this keto bread bowl recipe is the best comfort food - especially with cream of chicken soup.
Preheat the oven to 350 degrees.
In a bowl that is microwave safe, heat the mozzarella and cream cheeses for 30 seconds at a time until well combined and completely melted.
Add the cheese mixture to a mixing bowl with the remaining bread bowl ingredients. Blend until smooth.
Form the dough into two even sections, and form it into a round circular shape.
Bake for 25 minutes, or until browned and cooked through.
While the bread bowls are baking, melt the butter in a saucepan over medium heat.
Stir in the celery, and saute until softened.
Mix in the garlic, and saute another 30 seconds.
Pour in the broth and heavy whipping cream, and allow to come to a soft boil.
Stir in the oregano as well as salt and pepper to taste.
Continue to boil the soup lightly, until it has thickened.
Stir in the chicken, and simmer for 5 minutes.
Let the bread bowls cool slightly, then cut a circular section from the center of each one, being careful not to go all of the way through the bottom of the bread.
Scoop out the center of each bread bowl, reserving that bread, and the bread from the top to dip into the soup and eat later.
Ladle the soup into the bread bowls and serve.
Net Carbs: 6 net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.