This formula for cheesy keto garlic clove bread may be the ULTIMATE GOAL for keto breads – making use of mozzarella dough.
Mozzarella dough garlic clove bread is the better keto garlic breads recipe I’ve available, and the wonder is the fact that it’s only one 1.5g online carbs per cut (can make 10 pieces).
This popular low-carb dough is recognized as Fat Mind dough becuase of Tom Naughton, the inventor of Fat Mind, the film. It’s a comedy-documentary that describes how reduced cholesterol is harmful, saturated fat will not cause cardiovascular disease but instead sugar, grains, starches and prepared vegetable oils perform. You can go through even more about Tom Naughton and Body fat Head here.
The best thing concerning this cheesy keto garlic clove bread recipe making use of Excess fat Head dough, is the fact that there’s zero grain or whole wheat at all.
Yes, this low-carb garlic clove bread is normally gluten free without needing those horrid ultra prepared gluten-free flours on the market (plus they cost thousands). If you’re unsure from the distinction between gluten free of charge and grain free of charge
Please remember this, gluten-free rubbish is still rubbish.
- Metric – Mugs/Ounces
- 170 g pre shredded/grated cheese mozzarella
- 85 g almond food/flour *observe recipe information below
- 2 tbsp lotion cheese complete fat
- 1 tbsp garlic clove crushed
- 1 tbsp parsley new or dried
- 1 tsp cooking powder
- pinch sodium to taste
- 1 egg medium
- Place all of the ingredients in addition to the egg, inside a microwaveable bowl. Mix gently to combine collectively. Microwave on Large for 1 moment.
- Stir after that microwave on Large for an additional 30 seconds.
- Include the egg after that mix gently to produce a cheesy dough.
- Put on a baking holder and form right into a garlic bread form. Cut slices in to the low-carb garlic breads.
- Optional: Blend 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic clove. Brush outrageous from the low-carb garlic breads, sprinkle with an increase of cheese.
- Bake at 220C/425F for quarter-hour, or until fantastic brown.