Ingredients:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 ½ cups almond flour
- 2 large eggs
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder (optional)
- ¼ cup melted butter
- 2 tbsp freshly chopped parsley (optional, for garnish)
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the dough:
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 30-second intervals, stirring in between, until the cheese is fully melted and smooth.
- In a separate bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, and a pinch of salt and pepper.
- Add the eggs to the almond flour mixture and stir well. Then, mix in the melted cheese mixture. Use a spoon or your hands to combine everything into a dough. It will be a bit sticky.
- Shape the bread:
- Transfer the dough to the lined baking sheet and shape it into a rectangle, about 1 inch thick. If it’s too sticky, you can use a piece of parchment paper to press it down into shape.
- Bake:
- Bake for 12-15 minutes or until the top is golden brown and firm.
- Prepare garlic butter:
- While the bread is baking, melt the butter in a small saucepan and stir in the garlic powder. Once the bread is done baking, brush the garlic butter over the top.
- Serve:
- Sprinkle with fresh parsley (optional) and serve warm.
Tips:
- You can cut the bread into slices to serve with pasta or as a side to any keto meal.
- For extra flavor, you can add grated Parmesan to the dough or sprinkle it on top before baking.
