Revisited Keto: Bread

Breakfast Avocado Toast 

Revised Keto Fat Bread

Ingredients: 

• 8 oz cream cheese (whole brick, full fat)
• 8 cups mozzarella cheese (8 cup whole bag, full fat)
• 4 cups almond flour
• 1 tbsp baking powder
• 4 large eggs
• 1 tbsp dry seasoning (Ms. Hyphen, Italian, everything bagel)

Directions: 

1. Place cheeses together in the microwave bowl in 30 second increments and nuke a few times until melts and blends (does not need to be perfect).
2. Add the almond flour and baking powder and mix. (I blend these together first)
3. Add the egg, mix until completely incorporated to form a nice ball.
4. Scrape onto a piece of cling wrap covered completely and store in fridge.
5. Break off pieces as needed and shape or roll thin between 2 pieces of cling wrap
6. Bake at 350 f for 12-15 mins on a parchment lined cookie sheet until golden brown.
7. If you roll thin, you may want to flip it when the bottom is desired color.
8. Note: the bottom will brown first. Gage desired done-ness by bottom. 

Ingredients:

6 oz shredded mozzarella cheese
2 oz cream cheese
1 large egg
1 1/2 cup almond flour
1 Tbsp baking powder

Instructions:

Place cheeses together in the microwave in food processor bowl in 30 second increments and pulse a few times. Add the almond flour and baking powder and mix. Add the egg and run on low until completely incorporated to form a nice ball. Scrape onto a piece of cling wrap and freeze until the oven is ready. Bake at 400 for 15 mins on a parchment lined cookie sheet.