KETO BREADSTICKS #EASYRECIPES #MOZZARELLA

These gooey breadsticks are keto, low carb and gluten free. They are anything but difficult to make and prepared in around 30 minutes. Two weeks back, I imparted to you Low Carb Keto Bagels. Utilizing a comparative batter with a couple of changes, I made these mushy breadsticks.The mixture meets up effectively in the sustenance processor and is just five fixings.

The base of this keto batter is cheddar. Mozzarella and cream cheddar are softened down to frame a cheddar mixture. You can dissolve them down in the microwave or over the stove in a twofold kettle.

I tried adaptations with just almond flour and just coconut flour however discovered that the mix of both worked the best. Coconut flour is extremely spongy, so you don't have to use as quite a bit of it. I initially attempted just utilizing coconut flour and keeping in mind that the mixture worked out fine, it tasted sweet from the coconut flour.Ideally, I would have jumped at the chance to just utilize almond flour however almond flour does not retain also, so you wind up utilizing a great deal of almond flour to get to a useful dough.This is the reason my formula utilizes both. The coconut flour ingests any fluid and the almond flour shields the mixture from being excessively sweet.

Ingredients:

•  1 1/2 cups part skim low moisture shredded mozzarella cheese
•  1 oz cream cheese
•  1/2 cup almond flour
•  3 tbsp coconut flour
•  1 large egg

Toppings:

•  1/2 cup part skim low moisture shredded mozzarella cheese
•  1/3 cup shredded parmesan cheese
•  1 tsp finely chopped parsley

Directions:

1. Preheat oven to 425°F.
2. Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30-second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 1-1 1/2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
3. Add cheese ball to a food processor with dough blade attachment. Add in almond flour, coconut flour and egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
4. Allow the dough to cool slightly, which will also make it less sticky and easier to work with. Roll the dough out between two sheets of parchment paper until 1/4 inch thick. Peel top sheet of parchment paper off of dough. Move the dough (still on the bottom parchment paper) onto a baking sheet.
5. Spread 1/4 cup of mozzarella cheese over the dough, leaving a 1/2 inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy.
6. Evenly sprinkle the surface of dough with remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter. Bake for 3-5 more minutes or until cheese is melted. Garnish with parsley before serving.

For more detail :http://bit.ly/2OlWD8Z

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