Ketogenic aperitif- flatbread Literally this ketogenic bread is particularly suitable for aperitifs. It goes really well with sardine rillettes, spicy sauces or fresh herb cream.
I was a little apprehensive about preparing it, especially with the melted mozzarella… In the end, no problem, the ingredients mix well and the dough is easy to spread
For this first batch, I doubled the doses and made a dough a little thicker than necessary, but cut into strips of 2cm by 5 as soon as it came out of the oven, it was a great success with my guests. For more delicious healthy keto stay with us at website healthy recipes inspiration .
Ingredients
- 1 cup grated mozzarella (approximately 100g)
- 1 tablespoon fresh cheese (about 25g of Philadelphia type cheese)
- ½ cup almond flour (about 30g)
- 1 egg
- 1 tablespoon olive oil
- 2 garlic cloves
- Salt, pepper and herbs from Provence
Instructions Ketogenic aperitif- flatbread
- In a suitable container, melt the grated mozzarella and the cream cheese in the microwave (around 45 seconds at maximum power).
- Chop the garlic and add it to the egg with the oil, salt, pepper and Provence herbs
- Mix the melted cheese with a spatula and add the beaten egg with the spices. Once the egg is incorporated, add the almond flour and knead by hand.
- Spread the dough by hand on a sheet of baking paper, to a thickness of half a centimeter. Bake on a baking tray for 25 minutes at 180° (it’s done when the bread takes on a nice golden hue).
Finally Ketogenic aperitif- flatbread is ready enjoy!
Nutrition
Carbohydrates : 4g | Proteins : 41g | Lipids : 47g
