Ready in about: 40 minutes | Serves 3
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 number 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!
Ingredients
3 oz Almond flour
1 Large egg
1 fl. oz Water
1/8 tsp Ground dried garlic
1 oz Parmesan cheese (minced)
½ tsp Pesto
3-4 pc Fresh basil
2 Mozzarella in balls
3-4 Cherry tomatoes
Directions
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.
Nutritional info per serving:
Calories: 323. Fat: 24 g. Protein: 11 g. Carbs: 9 g.