Ready in about: 30 minutes | Serves 4
Provolone cheese and hot peppers, wrapped in cheese dough - an excellent recipe for a hearty meal for those who follow the keto diet. Do not forget about vitamins and fiber - add fresh spinach salad to baking.
Ingredients
5 oz Monterey ground cheese
4 tbsp Coconut flour
3 tbsp Flax seed Flour
1 Egg
1 tsp Italian seasoning
2 ½ oz Provolone Cheese
1 oz Fresh spinach
1 oz Bell pepper
1 tbsp Olive oil
1 Egg yolk
Directions
Preheat oven to 356 F. Combines coconut flour, flaxseed flour, and seasoning together in a small bowl. Rub the Monterey cheese into a large bowl and microwave until it is completely melted.
Leave the cheese for a minute, then add the egg and mix thoroughly. Add the dry mixture to the cheese and knead the dough. Spread parchment paper, then lay cheese dough on it and cover with another sheet of paper on top, then roll it with a rolling pin.
Put the spinach leaves on the dough and place them on top. Add pepper rings and drizzle with one teaspoon of olive oil. Using a knife, cut the dough into strips diagonally. Fold the dough into a pigtail.
Beat the egg yolk and put the mixture on the bread. Bake it for 15–20 minutes, until the spit is golden brown.
Nutritional info per serving:
Calories: 277. Fat: 28 g. Protein: 12 g. Carbs: 3 g.