This garlic bread uses the famous 'Fathead dough'. Everyone who seems to be doing the ketogenic diet has there own version and here is mine below. Topped with garlic, mixed herbs and Parmesan cheese; it makes the perfect accompaniment to soup dips or on its own.
175g shredded mozzarella
85g almond flour
2 Tablespoons Cream cheese
1/2 teaspoon Baking powder
1 Tablespoon butter, melted
1 teaspoon Minced Garlic
1 teaspoon Mixed herbs
2 Tablespoons Parmesan cheese, shredded
pinch of salt
Pre-heat oven to 180'c.
Melt the mozzarella and cream cheese in the microwave (1 and 1/2 minutes, stirring half way through). Stir in the egg, almond flour and baking powder.Combine using a spatula, then use your hands to knead into a ball of smooth dough.
Place onto a baking tray lined with baking paper and place another sheet of baking paper on top, roll dough out into a flatbread shape. Bake 18 minutes or until lightly browned.
In the meantime add garlic and mixed herbs to the melted butter. Mix and spread over the flatbread, Return to the oven for another 3-5 minutes, sprinkle over Parmesan cheese. Cut into slices and serve.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.