Servings: 6 servings
Calories: 220kcal
Ingredients
- 2 cups almond flour
- 2 cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 2 large eggs
- 1 tsp baking powder
- 2 garlic cloves minced
- 2 tbsp butter melted
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for about 1 minute or until melted, then stir until smooth.
- In another bowl, mix almond flour, baking powder, eggs, and the melted cheese mixture. Stir until a dough forms.
- Roll the dough into a rectangle on the prepared baking sheet.
- In a small bowl, mix the melted butter, minced garlic, parsley, salt, and pepper. Brush over the top of the dough.
- Bake for 15-20 minutes or until golden brown.
- Slice and serve warm.
Notes
Chef's Tip: Roll the dough between two sheets of parchment paper - it's sticky, and this keeps it from clinging to your rolling pin. Keto Swap: traditional wheat flour is replaced with almond flour blended with mozzarella and cream cheese. This two-cheese fathead dough base is what gives keto breads their stretch and chew, closer to real bread than almond flour alone ever gets.
Nutrition
Calories: 220kcal | Protein: 10g | Fat: 18g | Fiber: 2g
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