- 2 1/2 cups Mozzarella, shredded
- 2 oz cream cheese
- 3 eggs
- 1 1/2 cups almond flour (super-fine)
- 1 teaspoon baking Powder
- 1/3 cup cooked bacon bits
- 1/2 cup grated Parmesan (fresh grated not canned)
- 1 teaspoon Italian seasoning
HOW TO MAKE THE KETO BREAD
1. Start by greasing a medium cast iron skillet with oil, butter or cooking spray and set aside. In a shallow plate, combine parmesan and Italian seasoning(you will use this mixture as a coating for rolling bread in later, before baking)
Melt shredded Mozzarella and cream cheese in a large bowl for one minute in the microwave. You can work by 30 seconds increments.
Remove from microwave and mix well with a spatula until smooth
Add the eggs, baking powder, almond flour and bacon to melted cheese.
Using a spatula, mix until smooth. The texture should become a bit sticky. If it’s too sticky, you can add a bit of almond flour.Using a large cookie scoop, scoop dough and roll into the parmesan and Italian seasoning mix in the plate you prepared in the beginning.
Place each ball into the prepared cast iron skillet. Sprinkle with more parmesan cheese. Place the skillet in refrigerator for 10 minutes. In the meantime, preheat your oven to 400ºF (200ºC) with the rack positioned in the middle.
Remove the cast iron skillet from the refrigerator. Bake the keto bread for 20 to 25 minutes, until golden brown. The bread should have puffed a little bit.You can brush the baked keto bread with garlic butter sauce, or serve as is. Enjoy!
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