This incredibly simple cheese bread uses the famous "fathead" technique with just 3 ingredients to create a chewy, satisfying bread with 4g net carbs per serving.
Recipe Details
Ingredients
- 170g part-skim mozzarella cheese, shredded
- 85g fine almond flour
- 1 large large egg, beaten
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
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Microwave 170g part-skim mozzarella cheese in 30-second intervals, stirring between, until completely melted (about 1-1.5 minutes total).
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Quickly stir in 85g fine almond flour until a dough forms. Let cool for 2 minutes.
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Add 1 large large egg and knead until smooth. If dough is sticky, add a tablespoon more almond flour.
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Roll dough between parchment paper into a rectangle about 1.5cm (1/2 inch) thick.
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Cut into 6 pieces and place on prepared baking sheet.
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Bake for 12-15 minutes until golden brown and firm to touch.
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Cool for 5 minutes before serving.
Tips
Cheese Temperature: Work quickly once the cheese is melted, as it will start to firm up as it cools. If it gets too firm, pop it back in the microwave for 15 seconds.
Kneading Technique: The dough should be smooth and pliable. If it's too sticky, add almond flour a tablespoon at a time until manageable.
Rolling Method: Rolling between parchment paper prevents sticking and makes it easier to achieve even thickness.
Cheese Choice: Part-skim mozzarella works best as it has less oil and creates better texture. Avoid pre-shredded cheese with anti-caking agents if possible.
Shape Variations: You can shape this into breadsticks, dinner rolls, or even use as a pizza base instead of cutting into squares.
Flavor Additions: Add garlic powder, Italian herbs, or a pinch of red pepper flakes to the dough for extra flavor.
Serving Ideas: Perfect as garlic bread (brush with garlic butter before baking), alongside soups, or as a base for open-faced sandwiches.
Reheating: These are best fresh but can be reheated in a dry skillet for 1-2 minutes per side to restore the crispy exterior.