Buttoni's Low-Carb Recipes

Spinach Cheese Bread

Posted on: June 7, 2018

Spinach Cheese Bread

One day I started thinking about that wonderful Spinach Pizza I used to get at Mazzio’s.  But I didn’t exactly feel like having a spinach pizza today per se.  I got out my best pizza crust recipe, modified it a wee bit, added more cheese and some spinach.  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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INGREDIENTS:

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)

Another variation, add some crumbled, cooked Italian Sausage to the batter. 

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

 

4 Responses to "Spinach Cheese Bread"

And yet another masterpiece from Peggy!

“1 c. frozen chopped spinach (I did not thaw)”
You probably grow your own spinach, blanch it and freeze it in 1 cup freezer bags,
right? lol
Mine comes in 10 oz boxes from Piggy Wiggly, and there’s always a lot of water that has to be squeezed out before being added to anything to keep it from being water-logged.
Is that not a problem with this yummy sounding recipe?
Thanks for all the hard work you put in so the rest of us can all eat healthier and happier than we would be without your dedication and patience. We all love you!
Tere
ps I’ve found the easiest way to squeeze my box of spinach out is to just let it thaw and cut out a corner of the box and squeeze away

Truth be known, I’m a terrible gardener, Tere. My Dad could feed the world from his garden, but he didn’t pass that gene on to me sadly. Don’t grow any food; struggle to grow flowers most of the time. But I don’t struggle with cooking. I know to stick with what I can do. LOL I usually squeeze my frozen spinach if the box variety, but I buy and use more often now the the loose frozen spinach in the bag that has much less moisture than the box variety. So no water problem when I make this. 🙂

Regular cream cheese is 1T per ounce… So… 4T = 4 oz, not 2, right?

No, there are TWO tablespoons in an ounce of cream cheese. Just look at an 8-oz. package, mark off 8 portions and you can visually see there are TWO tablespoons in each marked off section.

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