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Cheesy Almond Mozzarella Keto Loaf (No Flour)
Pillowy keto loaf with a molten mozzarella core, almond flour base and cream cheese melt. Sesame-crowned and sliced for sandwich or cabbage salad pairings.
20 min prep / 65 min total
137 kcal
6g protein
20 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 galmond flour
- 1½ tspbaking powder
- ½ tspsalt
- 1 tbspalbumen
- 2eggs
- 60 gGreek yogurt
or sour cream
- 300 gmozzarella
shredded
- 120 gcream cheese
- sesame seeds
for topping
Instructions
Blend 200g almond flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt and 1 tablespoon albumen with 2 eggs and 60g Greek yogurt.
Melt 300g shredded mozzarella and 120g cream cheese in 60-second bursts until smooth.
Combine the melted cheese with the almond mixture in the blender until fully incorporated.
Transfer to an oiled loaf pan, sprinkle with sesame seeds and bake at 180°C (350°F) for until deep golden; cool before slicing.
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