So I’ve been away for the last 2 weeks and working on catching up off loading pictures and blog post. This week will only have 2 post whereas hopefully next week we’ll be back to normal.
Finding good healthy bread is always hard. I’ve learned it’s almost easier to make it than find one to buy. We loved this recipe. The only issue I had is it took a little longer to bake than they said. It’s also not as good left over as it is right out of the oven. I just stuck it in the toaster oven to heat it up a little, but if you dunk it in a soup of use it as sandwich bread it works great leftover.
Keto Low Carb Flatbread
(Adapted from The Sugar Free Diva)
2 cups Mozzarella Cheese shredded
2 tbsp Cream Cheese
2 Eggs beaten
1/2 cup Almond Flour
Preheat your oven to 350 and prep one or two baking sheets for nonstick. I use two baking sheets for making round flatbreads. I use parchment paper. Set the prepped sheet aside.
Cream together the mozzarella cheese and the cream cheese. Then heat this mixture to melt the cheeses together. See post for details on stove or microwave heating. Allow this to cool.
Meanwhile, mix together the egg and flour in a medium mixing bowl.
Add the melted cheese to the flour mixture- half of the mixture at a time, stirring between additions.
When well mixed, you can then press the mixture into your prepped baking sheet. Be sure to flatten the mixture into the sheet as evenly as you can. Top this with any additional seasonings. Optionally, you can divide the dough into eights and roll each piece into a ball, Flatten each ball onto the prepped sheets and make round flatbreads.
Then bake for 15-17 minutes or until this bread turns golden.
