Ingredients
Equipment
Method
- Preheat oven to regular bake at 350°F
- In a medium bowl, add the cheese and microwave for about 30 seconds until soft. Blend together with a fork. Whip in the eggs until blended.
- In the measuring cup, combine the almond flour and baking powder.
- Add these dry ingredients to the cheese mixture, plus herbs/spices and the sliced Kalamata olives. Mix until blended.
- Place about 1 Tbsp of olive oil (or avocado oil) in a small bowl, dip a silicone spatula into the bowl and grease a rimmed baking sheet. (be sure it has a 4-sided rim so oil doesn't drip off)
- Use said spatula to scoop out the dough, dipping frequently to spread it onto the tray ~ about ¼ inch at the thinnest. I recommend creating a squarish or rectangular shape.
- Bake for 12-15 minutes. Keep a nose out and watch for a very slight golden brown color to appear - that means it’s done.
Notes
WHOLE RECIPE:
Total Calories - 1,636 . Total Cost - $3.40 . Grade - A . *Monthly Cost - $260
Programming Notes:
- If the dough is refrigerated it will not rise as high, even when brought up to room temp before baking.
- If you're looking for a nut-free flour, Cassava flour (yucca) is delightful and a 1:1 substitute for regular baking flour (less protein and fat though). It is not Keto approved because it has more carbohydrates.
- These pair well with our Hearty Garden Soup or our Beefy Butternut and Bok Choy Soup.
- To create a flatbread version, omit the baking powder entirely or reduce it to half.
