I wanted something Italian tonight, but not pizza and not pasta. So I decided to try a stuffed focaccia. GOOD decision, as this came out VERY good! Possible variation, add a few sliced black olives, but I didn’t have any on hand.
This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally. This recipe is only suitable for Paleo if you use a plan suitable bread.
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1 lb. lean ground beef (I used grass-fed for its stronger flavor)
½ tsp. total Italian Spice blend
½ c. almond flour
¼ c. golden flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1½ c. shredded white mild cheese (I used a combo of Monterey Jack & Mozzarella)
1 tsp. cider vinegar
1 T. heavy cream
1 T. water
1 tsp. yeast dissolved in another 1 T. warm water (optional, for flavor)
FILLING: 6 oz. sliced mozzarella cheese + 1/4 tsp. Italian Spice Blend
TIP: If you are not gluten-free, I find 1 T. oat fiber added improves this bread’s texture greatly. But remember, oat fiber is NOT 100% gluten-free.
DIRECTIONS: Preheat oven to 350º. Brown the beef in a skillet. Add half of the Italian Spice and a dash garlic powder if you like. Stir well, remove from heat and set aside.
Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using). Measure and add in all the dry ingredients and stir well with a rubber spatula. Line an 8 x 11 pan (I used metal) with parchment paper or silicone sheet. Spoon up around 1/2 of the batter onto the paper and spread to a thin layer with a fork. Batter will be about ¼” thick.
Drain meat of any excess grease and spread evenly on bottom layer of batter. Place the shredded mozzarella cheese on next. Sprinkle with the rest of the Italian Spice blend. Dot with the remaining batter, spreading with a fork as best as you can, but it doesn’t have to be perfect coverage. as it will spread out a bit during baking. Pop into 350º oven and bake for about 20 minutes or until dry to the touch in the center and lightly browned. Cool 3-4 minutes and cut into 6 equal portions. Lift carefully with spatula, avoiding parchment on bottom and serve with a nice green salad on the side. Store leftovers covered in the pan or in a plastic bag in your refrigerator.
NUTRITIONAL INFO: Makes 6 large slices, each contains:
37 g fat
5.61 g carbs, 2.43 g fiber, 3.18 g NET CARBS
36.3 g protein
558 mg sodium