The beauty of this keto recipe is that the biscuits do not have to look beautiful to be very tasty. In fact, the opposite is true - the simpler they look, the better they taste.
You can make a sweet “dessert” biscuit and fill with fruit (with a small amount of carbohydrates, of course), or even sweet cream cheese ... But I want to share with you this keto recipe - with cheese, aromatic, savory and such a hearty filling!
Preheat the oven to 375 ° F and place a parchment for baking on a pan.
Mix almond flour, dried garlic and mozzarella whey.
Add egg and parmesan, mix until smooth.
Form a large ball from the dough and place it on the prepared parchment for baking.
Slightly press the ball in the middle - the biscuit should be about 1-1.5 cm thick. It may be sticky, so wet your hands with water before doing this.
Spread pesto in the center of the biscuit, leaving free edges. Put on the pesto filling - mozzarella, basil leaves and tomatoes.
Using the edge of the parchment, wrap the edges of the crust up and cover a little with the stuffing.
Bake for 20-25 minutes until the crust becomes brown, and the cheese does not melt.
Bon Appetit
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