This keto bread alternative is soft, flavorful, and versatile, it requires only a handful of ingredients and less than 15 minutes.
Equipment
- Convection oven
Ingredients
- ½ cup almond flour about 100 g, finely ground
- 1 tbsp tapioca starch or arrowroot optional
- 2 tbsp cream cheese
- ⅓ cup grated Emmental cheese
- 1 egg optional, for brushing
- ½ tsp oregano optional
- ¼ tsp onion powder optional
Instructions
Place the almond flour, cream cheese, and grated Emmental in a bowl. Heat in the microwave for 1 minute at 600 W.
Mix the ingredients with a spoon until combined. Once cooled slightly, knead with your hands to form a smooth dough.
Place the dough between two sheets of parchment paper or on a silicone mat. Roll it out with a rolling pin until thin.
If you want a golden finish, brush the surface with beaten egg and sprinkle with oregano, onion powder, or your favorite spices.
Bake at 180ºC (350ºF) for about 8 minutes. Keep an eye on it, as ovens may vary and the flatbread can burn quickly.
Cut into squares, rectangles, or triangles and serve warm.
Nutrition
Calories326 kcal
Carbohydrates11 g
Protein14 g
Fat27 g
Saturated fat8 g
Cholesterol113 mg
Sodium190 mg
Potassium74 mg
Fiber3 g
Sugar2 g
Vitamin A467 IU
Vitamin C0.1 %
Calcium235 %
Iron2 mg
