PREP TIME: 10minutes mins
COOK TIME: 15minutes mins
TOTAL TIME: 25minutes mins
COURSE: keto bread
CUISINE: Australian Keto
DIET: Diabetic, Gluten Free
RECIPE CATEGORY: Low Carb
CALORIES: 269kcal
SERVINGS: 10 serves
Equipment
- Mixing Bowl
- Silicone Spatula
- silicone mat
- baking tray
Ingredients
- ▢250 g mozzarella grated
- ▢65 g cream cheese
- ▢1 ½ tablespoons baking powder See Note 1
- ▢1 teaspoon xanthan gum See Note 2
- ▢2 eggs
- ▢150 g almond meal See Note 3
FILLING
- ▢50 g mozzarella shredded
- ▢50 g tasty cheese shredded
- ▢100 g bacon cooked and diced
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃ fan/200°C static/400°F. Line a large baking tray with baking paper.
- Heat cheese and cream cheese in microwave-safe bowl for 2 minutes on high. Stir to combine. (This can be done in a heat-safe bowl over a pot of simmering water).
- Add eggs and baking powder. Stir to combine (mixture should foam up a lot). See Note 1.
- Add remaining ingredients and mix until well combined and until no longer sticky. See Note 2
- Flatten dough out into large 40 cm x 30 cm rectangle.
- Spread with bacon and cheese. Roll into a tight sausage lengthwise. Cut into 10 equal pieces. https://youtu.be/XJVxUxMlgJk
THERMAL METHOD
- Preheat oven to 180℃ fan/200°C static/400°F. Line a large baking tray with baking paper.
- Add cheese and cream cheese to mixer. Chop 5 sec/speed 5.
- Melt cheese 3 min/90°C/speed 3. Add eggs and baking powder and mix 15 sec/speed 3.
- Add remaining ingredients; mix 10 sec/speed 3. Knead 1 min/dough setting. Follow from Step 5 above.
Nutrition
Serving: 1serve | Calories: 269kcal | Carbohydrates: 4g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 87mg | Potassium: 32mg | Fiber: 2g | Sugar: 1g | Vitamin A: 48IU | Calcium: 36mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g
