Buttoni's Low-Carb Recipes

8-Seed Garlic Focaccia Bread

Posted on: February 20, 2019

My inspiration for this recipe was actually a bagel recipe I saw over at WholesomeYum.com today.  I changed up the “flours” a bit (added a bit of my own new bake mix), added some garlic and a splash of butter with my 8-Seed Spice Blend on top, turning it into a delicious focaccia sheet bread instead.  The texture is soft, lovely and very much like real bread.  Not at all grainy or coarse as with many low-carb breads.  We both LOVED this one with our Montreal Baked Chicken dinner tonight.  This recipe is not suitable until you are well into Phase 2 (OWL) of Atkins due to the ingredients in my bake mix.  This recipe is OK for other Keto diets if it can fit into your daily macro number limits.  This sheet bread can be cut differently so take the “entire recipe” numbers and re-calculate for the number of portions you cut.

INGREDIENTS:

2 oz. cream cheese

2½ c. shredded mozzarella cheese

1 c. blanched almond flour

1 T. baking powder

½ c. my new Buttoni’s Low-Carb Bake Mix

2 large eggs, beaten

1 clove garlic, minced

1 tsp. my 8-Seed Spice Blend

1 T. melted butter

DIRECTIONS: Preheat oven to 350º.  Lightly oil an 8″x11″ metal baking pan. Set aside for now.  Measure out onto a paper plate the almond flour, bake mix and baking powder.  Stir them together well and set aside.  In a glass or ceramic bowl, place the mozzarella and cream cheese.  Place bowl in microwave and cook on HI for about 2 minutes.  Stir, adding a few more seconds of cooking if cheese is not fully melted.  Remove from microwave, add flour mix, minced garlic, and beaten eggs.  Stir quickly with a fork (while cheese is still hot and pliable).  When it begins to form a single ball of dough, moisten hands with a bit of water or oil (as it is sticky if you don’t) and knead into a smooth ball.  Press into oiled 8×11 pan as evenly as you can.  Sprinkle on the 8-seed blend.  Pop into preheated 350º oven and bake for about 25 minutes or until golden brown (to your liking) on top. Remove and brush with the tablespoon of melted butter over the top.  Cut into 8 portions and serve at once.  This would make delicious sandwiches so I am providing numbers below for entire recipe for alternate baking pan size or slicing methods.  You will need to re-calculate nutritional “per serving” numbers if you change the indicated slicing suggestion.

NUTRITIONAL INFO:   Makes 8 small slices.  1/8 recipe contains:

265 calories, 20g fat, 6.92g carbs, 2.21g fiber, 4.71g NET CARBS, 16.3g protein, 379mg sodium

ENTIRE RECIPE CONTAINS:  2118 cals, 161.8g fat, 55.4g carbs, 17.7g fiber, 37.63g NET CARBS, 130.1g protein, 3032 mg sodium

 

 

 

 

 

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