Make the cornucopia mold using aluminum foil and parchment paper before you start making this recipe. Instructions and photos above in the blog post.
Preheat the oven to 350 degrees.
You can choose to microwave the cheese to melt it or do it over the stove top.
Stove top method: You will need a small saucepan and a medium size bowl.
In the medium size bowl, combine the mozzarella cheese, butter, salt, garlic powder, onion powder, and parsley or rosemary.
In a small saucepan, start to melt the mozzarella cheese mixture over low heat.
Microwave method: In a medium microwave safe bowl, add the mozzarella cheese, butter, salt, garlic powder, onion powder, and parsley or rosemary.
Heat the mixture in 1 minute increments until the cheese has fully melted. Be sure to mix the ingredients in between each minute blast in the microwave. Mine took about 2 minutes.
Once the cheese has melted using whichever method you choose, add almond flour, coconut flour, baking powder and egg to this mixture. Mix it until all the flour has completely incorporated into the wet cheese ingredients.
Note: You will need to work fast at this point because once the cheese mixture cools it becomes hard to roll out with a rolling pin. If this happens to you, reheat the dough in the microwave for about 15 to 20 seconds until it's warm again. Also be careful not to heat it too much that you can't handle it with your hands. You can always reheat this dough in bursts to make it soft again.
Pour the dough mixture on to a silicone mat or parchment paper (I prefer the parchment paper so I can make long strips of dough for this recipe.)
Gently roll the warm dough out into a long rectangle shape that's as thin as you can get it.
Use a knife or a pizza cutter to cut one inch strips of dough.
Take one of the long strips of dough and cut it into 3 smaller strips. Then braid those strips of dough. This is the cornucopia braided bread that will be placed over the last strip of dough at the opening of the cornucopia. It's decorative but also gives it an extra thick opening piece to hold it together.
Place the strips of dough around the cornucopia shaped mold (even on the bottom).
You can pinch the dough together to make a continuous strip to wrap the whole mold.
Add the last braided strip over the top of the flat dough you finished it with. Slightly press it together at the bottom so it holds nicely.
Whip up one egg in a small bowl. Use a brush and brush on the egg wash over the whole keto cornucopia bread loaf.
Finally, bake it for about 18 to 20 minutes or until it's golden brown.
Allow the dough to completely cool (for about 30 minutes or longer) before you remove the center mold.