KETO BREADSTICKS
The dough ought to be baked at the oven's center alone. It is going to influence the temperature and may result in uneven baking of this breadsticks In case you have things in the oven.
Recipes I discovered called for baking the dough first adding toppings. Should you bake the dough it develops many large pockets. So I included a number of the cheese over the dough to get the bake.
Breadsticks that are low carb, gluten and keto free.
Ingredients
- breadsticks dough
- 1 ounce cream cheese
- 1/2 cup almond milk
- 3 tablespoons flour
- 1 large egg
- toppings
- 1 teaspoon finely chopped parsley
Instructions:
- Add cream and mozzarella cheese. Melt in periods in the microwave at full power. After every 30 minutes, then stir cheese until cheese is totally melted and uniform (see picture above). This should take complete. Don't attempt and microwave the time that is complete simultaneously because some of this cheese will overcook. You may melt the cheese on the stove in a double boiler.
- Insert cheese ball into a food processor with blade attachment. Add milk, coconut flour and egg. The dough will be.
- Permit the dough to cool somewhat, which will make it easier to use and less sticky. Roll out the dough between 2 sheets of paper inch thick. Peel sheet of paper. Transfer the dough (still at the base parchment paper) on a baking sheet.
- Spread 1/4 cup of mozzarella cheese on the dough. Bake for around 5-6 minutes, or till edges of the dough are puffy and golden.
- Evenly sprinkle the surface of bread with parmesan cheese and remaining mozzarella cheese . Bake for 3-5 more minutes until cheese is melted. Before serving garnish with parsley.
- I suggest having a food processor to create the dough so that it's difficult to combine by hand, since the dough is sticky.
- It is very important to use paper to roll it out detailed in the instructions Since the dough is sticky.
- Since the coconut milk helps absorb the liquid, this recipe requires both coconut and almond milk along with the milk keeps the dough.