Description
A low-carb, keto-friendly flatbread made with mozzarella and almond flour, finished with garlic butter for an impressive flavor.
Ingredients
Scale
- 1 1/2 cups shredded mozzarella (freshly shredded, not pre-shredded for better melt)
- 3/4 cup almond flour (fine, sifted)
- 2 oz cream cheese (room temperature)
- 1 large egg (lightly beaten)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 tbsp unsalted butter (room temperature)
- 2 cloves garlic (minced fine)
- 1 tsp olive oil (extra virgin)
- 2 tbsp grated Parmesan (freshly grated)
- 1 tbsp fresh parsley (finely chopped)
- Flaky sea salt (for finishing)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and set aside.
- Combine the shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second bursts until smooth and glossy.
- Stir in the beaten egg off heat until incorporated. Add almond flour, baking powder, and sea salt; mix until a cohesive dough forms.
- Divide the dough into 6 equal pieces. On a sheet of parchment dusted lightly with almond flour, press and roll each piece into a thin round (about 5–6 inches).
- Transfer rounds to the baking sheet. Bake for 8–10 minutes until edges are golden and centers have firmed.
- Warm the butter and olive oil in a small pan over low heat. Add minced garlic and cook gently until aromatic.
- Brush baked flatbreads with garlic butter and sprinkle with Parmesan and parsley.
- Let rest for 1–2 minutes before serving warm.
Notes
For best results, shred mozzarella yourself and ensure butter and cream cheese are at room temperature before use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 flatbread
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg