Keto Fathead Dough for Flatbread
Keto and Low Carb Fat Head Flatbread and Pizza with Rosemary, Flaked Salt
Servings: 4 Pieces
Ingredients
- 2 cups shredded mozzarella
- 2 ounces cream cheese
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 egg beaten
- 1 teaspoon olive oil
- 2 tablespoons chopped rosemary
- 1 tablespoon flaked sea salt
Instructions
- Preheat oven to 400 degrees F. (205 C. )
- Mix almond flour, baking powder together. Set aside.
- Cut cream cheese into small pieces and intersperse in mozzarella in a microwave safe bowl. Microwave, turning every 30 seconds for a minute or more until it's warmed and ready to mix. Use a fork to mix. Set aside.
- Beat egg and add to almond flour mixture. Add to the mozzarella.
- Use your hands to incorporate ingredients and form into a dough ball. I find rolling the dough back and forth on my marble counter works well.
- At this point you can refrigerate until ready to bake or bake immediately.
- Cut dough in half and half again to get four even dough balls.
- Use plastic wrap or a piece of parchment paper with a rolling pin to roll out.
- Place on baking sheet with either silpat or parchment paper.
- Rub olive oil lightly over each flatbread.
- Sprinkle each with chopped rosemary and flaked sea salt.
- Bake for 10 minutes.
- You can eat as is, or make bruschetta (see here) or avocado toast or the way I love it with cream cheese, lox, and dill.
Notes
Macros for Six Flatbreads with this Recipe: Net carbs: 3
Nutrition
Serving: 1of 4 | Carbohydrates: 6g | Protein: 19g | Fat: 25g | Fiber: 2g