Bread! Who doesn’t love bread?
Bread is the one thing Keto-Low-Carbers miss the most.
But you don’t have to!
These simple Garlic Butter Flatbreads are SO delicious (and obviously all things in life are better when coated in melted, delicious, herby garlic butter). I could literally eat them every day.
GARLIC BUTTER FLATBREAD
These simple Garlic Butter Flatbreads are SO delicious (and obviously all things in life are better when coated in melted, delicious, herby garlic butter). I could literally eat them every day
40
minutesIngredients
175 g Grated Mozzarella Cheese (block cheese not the wet in a bag)
60 g Cream Cheese
1 Beaten Egg
65 g Almond Flour
1 tsp Xanthan Gum
1 tsp Fresh Basil
1 tsp Fresh Parsley
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Pink Himalayan Salt
- Topping
1 tbsp Butter
1 Crushed Garlic Clove
1 tbsp Chopped Parsley
Method
- Microwave the mozzarella cheese in 30 second bursts, stirring each time until completely melted.
You can also melt it in a bowl sat on a pan of boiling water - I use my Kitchenaid mixer at this point, but a hand held mixer with the dough attachment will also do the job
- Mix the cheese until it’s slightly cooled then add the two beaten eggs. Stir until the eggs and cheese are combined. Slowly add the dried ingredients and mix until you have a nice dough texture. Wrap in cling-film and cool in the fridge for an hour
- Melt the butter, add the garlic and fry on a low heat for 5 minutes. Add the parsley, stirring well
- Roll out the dough between two sheets of greaseproof paper. Spread Garlic and parsley butter onto the dough with a spoon, continue to spread with the back of the spoon
- Bake at 180C for ca. 15 minutes or until nicely browned
- Cut into cracker size pieces whilst still warm (I use a pair of scissors for this)
Notes
- MACROS in total: 15.5g Carbs – 61.8g Protein – 102g Fat – 1226 Calories
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