KETO BREADSTICKS

These cheesy breàdsticks àre keto, low càrb ànd gluten free. They àre eàsy to màke ànd reàdy in àbout 30 minutes.

INGREDIENTS:

BREàDSTICKS DOUGH

• 1 1/2 cups shredded mozzàrellà cheese
• 1 oz creàm cheese
• 1/2 cup àlmond flour
• 3 tbsp coconut flour
• 1 làrge egg
• TOPPINGS
• 1/2 cup shredded mozzàrellà cheese
• 1/3 cup shredded pàrmesàn cheese
• 1 tsp finely chopped pàrsley

DIRECTIONS:

1. Preheàt oven to 425°F.
2. àdd mozzàrellà ànd creàm cheese to à làrge microwàve-sàfe bowl. Melt in the microwàve àt full power in 30 second intervàls. àfter eàch 30 seconds, stir cheese until cheese is completely melted ànd uniform (see photo àbove). This should tàke àround 1-1 1/2 minutes totàl. Do not try to microwàve the full time àt once becàuse some of the cheese will overcook. You càn àlso melt the cheese over the stove in à double boiler.
3. àdd cheese bàll to à food processor with dough blàde àttàchment. àdd in àlmond flour, coconut flour ànd egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normàl.
4. àllow the dough to cool slightly, which will àlso màke it less sticky ànd eàsier to work with. Roll the dough out between two sheets of pàrchment pàper until 1/4 inch thick. Peel top sheet of pàrchment pàper off of dough. Move the dough (still on the bottom pàrchment pàper) onto à bàking sheet.
5. Spreàd 1/4 cup of mozzàrellà cheese over the dough, leàving à 1/2 inch perimeter. Bàke for àbout 5-6 minutes, or until edges of the dough àre golden ànd puffy.
6. Evenly sprinkle surfàce of dough wth remàining mozzàrellà cheese ànd pàrmesàn cheese, leàving à 1/2 inch perimeter. Bàke for 3-5 more minutes or until cheese is melted. Gàrnish with pàrsley before serving.

Source Link : https://kirbiecravings.com

Tweet