Spinach Cheese Bread

Spinach Cheese BreadAt 11:00 today I started thinking about that wonderful Spinach Pizza I used to get at Mazzio’s.  But I didn’t want to make a pizza today per se.  I got out my best pizza crust recipe, modified it a wee bit, added more cheese and some spinach and MAN!  Was this ever good.  And look how low-carb it is!!!!!    Even my husband said “This is really good, Peggy!  Be sure to upload this on to the blog!”   And it was so easy, we were eating it at straight up noon!  This is not suitable for Induction but OK for Atkins Phase 2 and beyond.

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½ c. almond flour

¼ c. whey protein powder, unflavored

¼ c. golden flax meal (or more whey protein powder)

1 tsp. baking powder

2 T. oat fiber (not the same thing as oat bran!)

4 T. (2 oz) cream cheese, softened

2 eggs, beaten

1 tsp. apple cider vinegar

1 T. heavy cream

1 tsp. dry yeast, well-dissolved in 2 T. warm water

2 c. shredded Monterey Jack or Mozzarella cheese

1 c. frozen chopped spinach (I did not thaw)

VARIATION:   Remove from oven before fully done, spread a few tablespoons Alfredo sauce and some more sprinkles of spinach on top.  Dust with Parmesan and pop back into oven for more of a true spinach pizza result.  (variation not figured in the nutritional numbers below)

DIRECTIONS:  Preheat oven to 350º.  In a medium mixing bowl, measure out all dry ingredients but the yeast.  Stir well.  Dissolve the yeast in the 2 T. water.  Add to bowl with dry ingredients.  Add in the beaten eggs, cream, vinegar and softened cream cheese.  Beat the wet ingredients into the dry a few strokes.  Add the Jack or mozzy cheese shreds and un-defrosted spinach (break up clumps as you go) and stir to form a thick batter.  Line a 9″ x 12″ sheet pan with silicone or parchment.  Spread batter evenly to fill the pan.  Pop into 350º oven for about 20 minutes or until lightly browned and dry to the touch in the center.  Remove and cool a few minutes.   Cut into 12 pieces and serve.  If you eat it real hot, you will need a fork.  It gets easier to hold in your hand (and tastier) as it cools off. 🙂

NUTRITIONAL INFO:   Makes 12 servings, each contains:

154 calories

12.3 g fat

3.75 g carbs, 2.49 g fiber, 1.26 g NET CARBS

9.5 g protein

232 mg sodium


18 comments on “Spinach Cheese Bread

  1. This looks wonderful! I recently made the sandwich thins with swiss cheese that had rye seeds in to. So good!


    • I think you’ll like this Spinach Bread. Glad you liked the Sandwich Thins, but I think that recipe is Jen Eloff’s recipe, from the LCAF Facebook page. I have a Gluten-free Sandwich Bun. Not sure which one you made.😉 But I’m glad you liked them, whichever recipe you made.


    • Well it’s so kind of you to stop by and tell me, Linda. That’s why I do this, to make the journey easier and to show that low-carb need not be boring with the same old foods all the time. No diet has to be, really. Just need to get creative in the kitchen. I share them so busy, working ladies don’t have to do that part.😉


    • I’m only into making low-carb foods. You’ll have to Google “Spinach Cheese Bread” to see what you can find on the internet that’s not on plan.


    • Sorry, oat fiber and nuts aren’t allowed in phase one. But you’ll be in phase 2 before you know it.🙂 Flax bread or Oopsie Rolls are about the only bread suitable for Phase 1. Google for those recipes.


  2. Where does the cider vinegar go. It is ingredient list but not in directions. Can’t wait to try this. Another great recipe from you. Thanks.


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