Yet another cheese flat bread for for you to try out, even if you don’t have any glucomannan in the house. These are larger and are slightly higher in carbs, but you’d have to expect that on size increase alone. These work well with baked in a muffin pan as a roll for dinner and also baked flat for sandwiches. This recipe is quick to pull together with my Einkorn Bake Mix at the ready, so what are you waiting for? Get in that kitchen and whip up a batch of these to serve with dinner tonight! Suitable once you get to Phase 2 grains level of the Atkins carb re-introduction ladder.
INGREDIENTS:
1 c. shredded sharp Cheddar cheese
1 c. shredded mozzarella cheese (or use all cheddar, but result will be greasier)
½ c. my homemade Einkorn Bake Mix
2 eggs, beaten
DIRECTIONS: Preheat oven to 350º. Line a baking sheet with either parchment or a silicone sheet. If you would prefer a muffin shape, use a non-stick muffin pan, a silicone pan or oil the slots slightly. I like the flat ones so any leftovers can be used to make sandwiches. 🙂
In a medium bowl, beat the eggs. Add the two cheeses and the bake mix and stir well until it is uniformly forming a moist ball. Divide into 6 equal portions and slightly form into balls. Place on lined baking sheet and slightly flatten (or make into muffins, filling muffin cups with 1/6 of the batter). For making dinner rolls, you might want to use a muffin pan with large slots for higher rise. Pop into preheated 350º oven for about 17-18 minutes (20-22 min. if done in muffin pan for rolls) or until they are golden. Remove and serve at once.
NUTRITIONAL INFO: Makes 6 portions, each contains:
205 calories, 15.5g fat, 4.46g carbs, 0.76g fiber, 3.7g NET CARBS, 13.3g protein, 353 mg sodium (carbs will vary slightly using another low-carb bake mixes)
Buttoni's Low-Carb Recipes 