A favorite cold-weather dish, in a keto-friendly way!
2 1/4 cup almond flour
1/4 cup coconut flour
1/2 tsp garlic powder
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 cups shredded mozzarella
8 tbsp cream cheese
1/4 cup Fage Greek yogurt 0%
Like fat head dough, place mozzarella and cream cheese in microwaveable bowl and microwave for 60 seconds. If more time is needed add in for another 45 seconds. Add in dry ingredients, combine whisk eggs, and yogurt then add in until combined.
Divide into 4 even sections and roll each into a ball. Place on parchment paper and bake at 400 for 15 minutes. Remove from oven, cut out a circle on top, and scoop out insides. Place on pan and cook for an additional 5-10 minutes (until your desired brownness).
Fits about 1/2 a cup of soup or 1 cup of dip. The picture shown is with keto spinach artichoke dip.
Macros per serving: 8g net carbs, 56g protein, 71g fat, 1019 calories
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