Pain plat cétogène

Ingrédients

• 1 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1-2 tbsp fresh basil (about 8-12 basil leaves, chopped)
• 1/2 tbsp fresh rosemary (about 2-3 sprigs, removed from stem and chopped)
• 1/2 cup shredded mozzarella cheese
• 2 tbsp cream cheese (softened)
• 1 egg
• 2 tbsp butter
• 1 tbsp minced garlic

Préparation

1. 1

   --- Make the Flatbread ---

2. 2

   Start by preheating your oven to 350F. Line a medium to large baking sheet with parchment paper.

3. 3

   In a large mixing bowl, combine almond flour, baking powder, and salt, whisking to ensure even distribution of the ingredients.

4. 4

   Add garlic powder, onion powder, dried oregano, fresh basil, and rosemary to the almond flour mixture.

5. 5

   In a separate microwave-safe bowl, melt the cheeses together in 30-second increments, stirring in between, until fully melted and well combined.

6. 6

   Add the melted cheese mixture and egg to the dry ingredients, stirring until a uniform dough forms.

7. 7

   Transfer the dough to the prepared baking sheet using a rubber spatula, then press it out into a thin, flat shape.

8. 8

   Bake the flatbread for approximately 12-15 minutes, or until it turns a light golden brown and is cooked through.

9. 9

   Allow the flatbread to cool for a few minutes before slicing or serving for best results.

10. 10

    --- Make the Garlic Butter Sauce ---

11. 11

    Melt 2 tbsp of butter.

12. 12

    Mix the melted butter with 1 tbsp of minced garlic.

13. 13

    Top the bread with the mixture and enjoy!