Keto
garlic bread
This
cheesy low-carb garlic
bread is made from almond meal and is covered in mozzarella – snacks don't get
much better than this!
15 Ingredients
- 7g sachet instant dried yeast
- 1 tbsp pouring cream
- 80ml (1/3 cup) warm water
- 155g (1 1/2 cups) almond meal
- 2 tbsp psyllium husk
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp table salt
- 3 eggs, lightly whisked
- 2 tbsp olive oil
- 2 tsp apple cider vinegar
- 3 garlic cloves, finely chopped
- 2 tbsp olive oil
- 100g (1 cup) grated Devondale Mozzarella Cheese Block (500g)
- Chopped continental parsley, to serve
Essential
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3 Method Steps
Step 1
Grease and line a square 20cm cake pan with
baking paper. Place the yeast, cream and water in a small
bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy.
Step 2
In a large bowl, whisk together the almond
meal, psyllium husk, flaxseed, baking
powder and salt.
Make a well in the middle. Add the yeast mixture, egg, olive oil and vinegar. Whisk well to combine. Transfer
to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour
or until the mix has risen slightly.
Step 3
Preheat the oven to 200C/180C fan forced. Bake the bread for 15
minutes. Drizzle with olive oil,
sprinkle with garlic and
scatter with cheese. Bake for
a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.
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