KETO KACHAPURRI

KETO KACHAPURRI RECIPES


INGREDIENTS 📖⠀

Fathead crust:

1 1/2 cup Almond flour-packed lightly,

1 tbsp baking powder

2 1/2 cup shreddedMozzarella cheese

2 oz Cream cheese

2 large Eggs

1 tsp stevia

Filling:

1½ cup Farmers cheese or more mozzarella

1½ cup Shredded mozzarella

1½ cup Feta cheese

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4 eggs + 1 for wash Butter

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Instructions 👨🏼🍳

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1. Preheat oven to 425F

2. Combine the almond flour, shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through.

3. Stir again at the end until well incorporated.Stir the baking powder, splenda, and eggs into the melted cheese mixture.

4. Working quickly while the cheese is still hot, knead with your hands until a dough forms.

5. Combine your filling ingredients-except egg

6. Cut your fathead dough into four pieces and roll out like you're making pizza. Then bring the ends together on each side to form a sort of boat shape and pinch together. Sprinkle in cheese filling.

7. Beat an egg with a fork and wash the edges of the crust. Bake about 8-10 minutes, or until cheese is beginning to bubble.

8. Remove from the oven and make a well in the hot cheese with a spoon. Carefully crack an egg into the center of each boat, top with a dot of butter. Return to the oven for about five minutes, egg should be just set- it will finish cooking outside the oven.

9. Cool for a few minutes.

10. Garnish with parsley or hot pepper flakes. The best way to eat it is the scramble the filling a bit with a fork.

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