Nearly No Carb Keto Bread #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
A no carb bread is practically difficult to make. In any case, this low carb pork skin keto bread verges on being zero carb.
I was on a mission to locate another low carb bread formula that didn't have an aftertaste like eggs yet would be very low in carbs. What's more, I was searching for something made with consistently fixings.
There's a huge amount of plans out there like cloud bread and Soul bread which are near being the perfect no carb bread. Be that as it may, one is a piece eggy and the different requires costly whey protein.
Subsequent to seeing a remark about pork skin bread on a Facebook post, I chose to check out it. Sadly, I couldn't locate a decent formula for it so I built up my own keto bread formula utilizing squashed pork skins.
The plans I saw find were all level breads so I made it that route too. It might work in a portion dish, however I haven't tried it that way yet.
- 8 ounces cream cheese
- 2 cups mozzarella cheese grated (about 210 grams)
- 3 large eggs
- 1/4 cup parmesan cheese grated (about 27 grams)
- 1 cup crushed pork rinds about 46 grams
- 1 tablespoon baking powder
- Optional:
- herbs and spices to taste
Instructions
- Preheat oven to 375°F. Line baking sheet (I used a 12 x 17 jelly roll pan) with parchment paper.
- Place cream cheese and mozzarella cheese in large microwaveable bowl.
- Microwave cheese on high power for one minute, stir, then microwave for another minute and stir again. The cheese should be fully melted.
- Add egg, parmesan, pork rinds, and baking powder. Stir until all ingredients have been incorporated.
- Spread mixture onto parchment paper lined pan. Bake at 375°F for 15-20 or until lightly brown on top.
- Allow pan to cool on rack for 15 minutes, then remove bread from pan and cool directly on rack.
- Slice into 12 equal sized pieces. Can be eaten plain or used to make sandwiches.
Read more our recipe Chocolate-Covered Pecans #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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