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| A thin, flavorful bread for sandwiches, or to dip in marinara sauce. |
I HATE pork rinds! The smell nauseates me and crushing them for KETO recipes just makes a fatty mess. (in my opinion) Pork Panko is a game changer and worth purchasing online. Surprisingly, this KETO Flatbread has a great texture and taste. I hope that you will give this recipe a try.
Ingredients:
parchment paper
8 ounces cream cheese
2 cups grated mozzarella cheese (about 8 ounces)
1/4 cup very finely grated parmesan cheese
1 cup pork panko**
1 tablespoon baking powder
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 eggs
Method:
Preheat oven to 375*. Line a large baking sheet, or jelly roll pan, with parchment paper.
Place the cream and mozzarella cheeses in a large glass bowl. Heat in a microwave oven for 1 minute. Stir and microwave for 1 more minute. Stir the fully melted cheeses together with a large fork. Add the parmesan, pork panko, baking powder, spices and eggs to the melted cheeses. Stir vigorously with the fork until all of the ingredients are well mixed. Spread onto the prepared pan to form about a 13 x 9 1/2 inch rectangle.
Bake for 7 minutes. Rotate the pan and bake for an additional 7 minutes, or until lightly browned.
Cool in pan, on a rack, for 25 minutes. Cut into 12 equal sized slices. Store in an airtight container in the refrigerator.
**Pork Panko has the fine texture of bread crumbs and can be used as a substitute in recipes that include bread crumbs, such as meatballs, meatloaf and casseroles. Store leftover pork panko in an airtight container, in the refrigerator. (This keeps them fresh and prevents the fats from becoming rancid.) Crushed pork rinds result in fatty clumps, so pork panko is much easier (and appetizing) to work with.
Note: This flatbread can be used to make sandwiches, to dip in marinara sauce or to eat plain or with a salad.
Nutritional info per slice:
approximately 166 calories ~ 13 grams fat ~ 1 gram net carbs
~ 9 grams protein
parchment paper
8 ounces cream cheese
2 cups grated mozzarella cheese (about 8 ounces)
1/4 cup very finely grated parmesan cheese
1 cup pork panko**
1 tablespoon baking powder
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 eggs
Method:
Preheat oven to 375*. Line a large baking sheet, or jelly roll pan, with parchment paper.
Place the cream and mozzarella cheeses in a large glass bowl. Heat in a microwave oven for 1 minute. Stir and microwave for 1 more minute. Stir the fully melted cheeses together with a large fork. Add the parmesan, pork panko, baking powder, spices and eggs to the melted cheeses. Stir vigorously with the fork until all of the ingredients are well mixed. Spread onto the prepared pan to form about a 13 x 9 1/2 inch rectangle.
Bake for 7 minutes. Rotate the pan and bake for an additional 7 minutes, or until lightly browned.
Cool in pan, on a rack, for 25 minutes. Cut into 12 equal sized slices. Store in an airtight container in the refrigerator.
**Pork Panko has the fine texture of bread crumbs and can be used as a substitute in recipes that include bread crumbs, such as meatballs, meatloaf and casseroles. Store leftover pork panko in an airtight container, in the refrigerator. (This keeps them fresh and prevents the fats from becoming rancid.) Crushed pork rinds result in fatty clumps, so pork panko is much easier (and appetizing) to work with.
Note: This flatbread can be used to make sandwiches, to dip in marinara sauce or to eat plain or with a salad.
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| Three mini turkey tea sandwiches made on 2 slices of flatbread. (So flavorful and moist, that no dressing or sauce was necessary.) |
approximately 166 calories ~ 13 grams fat ~ 1 gram net carbs
~ 9 grams protein
I have just found this FB page and I'm finding several things I want to try. thank you so much for sharing!
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