Description
A low-carb, cheesy garlic flatbread that’s quick to make and perfect with soups, salads, or as a base for mini pizzas.
Ingredients
Scale
- 2 cups shredded low moisture mozzarella
- 2 tablespoons cream cheese
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 2–3 cloves garlic, minced
- 4 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Prepare a baking sheet with parchment or a silicone mat.
- Combine the shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second intervals, stirring until fully melted and smooth.
- Add the eggs one at a time to the melted cheese, stirring rapidly.
- Mix in the almond flour and baking powder until a sticky dough forms.
- Divide the dough into 4–6 portions. Shape each into a disk about 1/4–1/3 inch thick and place on the prepared sheet.
- Bake for 8–12 minutes until edges are golden and centers feel set.
- Melt butter and olive oil together. Stir in the minced garlic and heat briefly to bloom the flavor, then remove from heat and mix in chopped parsley.
- Brush the hot flatbreads with garlic butter and sprinkle with grated Parmesan. Serve immediately.
Notes
For dairy-free options, replace butter with a plant-based spread. Adjust cooking times based on your oven’s calibration to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 piece
- Calories: 314
- Sugar: 1g
- Sodium: 383mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2.7g
- Fiber: 1.2g
- Protein: 14.3g
- Cholesterol: 150mg