White Cheddar Flat Bread (Keto, Low-Carb, Gluten-Free)

Keto, Low-Carb, Gluten-Free White Cheddar Flat Bread White Cheddar Flat Bread

In an attempt to make a cracker, I made this flat bread that I like use with tuna fish for lunch. I also love this with Zucchini Baba Ganoush. It is cheese based and very tasty. I prefer the parchment paper since it gets more of that golden color. Only about 0.6g net carbs each!

Makes 16 small flat breads or 4 pizza crusts.

1/2 c. almond flour
1/4 c. coconut flour
2 oz. cream cheese
1 1/2 c. mozzarella
1/2 c. white cheddar
2 eggs
sea salt 
(any herbs you may want to add, these have 1/2 tsp. of dried basil)

  1. Preheat oven to 425° F (220° C). Line baking sheet with parchment paper.
  2. Put cheeses in microwavable bowl and cover cheeses well with flours.
  3. Microwave at 30 second intervals until cheese is melted, but not burnt. 
  4. Mix well with rubber spatula until dough has formed and ingredients are well distributed.
  5. Whisk eggs in separate bowl and then add to to dough ball (making sure dough ball is not hot enough to cook your eggs). Mix in thoroughly.
  6. Scoop dough onto parchment lined baking sheet, making 16 mounds (about 1 tablespoon each). Dough may be sticky.
  7. Flatten dough with back of hand or bottom of glass cup. You can wet the back of your hand or the bottom of the cup to prevent the dough from sticking.
  8. Sprinkle each one with a little sea salt.
  9. Bake for 5 minutes on each side of the bread, with a total bake time of 10 minutes.


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