This is my latest variation on my gluten-free focaccia bread recipe. I just shaped the batter into 9 individual Cinnamon Bread Buns and sprinkled cinnamon and Steviva (blend of stevia and erythritol) on them. Hot out of the oven with butter they were VERY good. They’re really too thin to slice, but making fewer would make them thicker and slicing would then be possible. This is suitable for Phase 2 of Atkins when you reach the nuts and seeds rung of the carb ladder. These are not suitable for Primal-Paleo unless you eat whey protein powder and cheese occasionally.
VARIATION: You can snip a very few raisins to add for a raisin bread version. You can add a little finely chopped, peeled peach or nectarine for a tasty version. You need to add those carbs below if you add raisins or peaches.
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½ c. almond flour
¼ c. golden flax meal
¼ c. unflavored, unsweetened whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1 c. grated Monterrey Jack cheese
½ c. grated Mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 T. water
about 2 tsp. Steviva or sweetener of your choice
DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar and both cheeses. Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet. Scoop the batter onto the prepared pan into 9 equal portions. I used a 1/4 c. measuring cup. Spreading the batter into circles the size you would like. Sprinkle tops with cinnamon and 1/4 tsp. Steviva or other sweetener of your choosing. Pop into 350º oven and bake for about 20 minutes or until done to the touch in the center and just beginning to lightly brown. Store leftovers, once cooled, in a plastic bag in the refrigerator.
NUTRITIONAL INFO: Makes 9 pieces, each contains:
11.5 g fat
3.5 g carbs, 2.1 g fiber, 1.4 g NET CARBS
10.1 g protein
204 mg sodium