 I've been trying out fathead dough for months, and it always seems to fall short when I'm craving bread. Soooooo I tinkered with it a bit (aka beat the egg whites), added buttloads of spices, and here's what I came up with: Ingredients: -3/4 cup almond flour - 1 cup shredded mozzarella cheese - 1 tbsp cream cheese - 1 egg, separated - Spices of your choice (I used oregano, basil, salt, and garlic powder) Instructions: The most important thing is to have all the ingredients prepared before melting the cheese. The steps following the cheese melt have to occur quickly to make sure the batter comes together properly. - Preheat oven to 325° F - Separate the egg white from the yolk and beat the egg white until stiff peaks form; set aside - Combine the almond flour and all the spices - Melt mozzarella cheese and cream cheese in the microwave, stirring every 20 seconds - Add almond flour and egg yolk to the melted cheese until fully combined - Fold in the eggs whites - Spread on a baking sheet and bake for 20-30 minutes or until the top is browned - Enjoy!
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  This bread combines two of my favorite things: pumpkin seeds and almond butter! If you prefer any different nut butters, seeds, or nuts, feel free to swap them in for the ones listed. These are simply the most low-carb ones that I could find, and the bread came out delicious! Ingredients: 1 cup flaxseed meal 1/4 cup almond flour 2 tbsp coconut flour 2 tbsp oat fiber 3 tsp baking soda 1/4 tsp salt 3 eggs 3/4 cup almond butter 1 tbsp apple cider vinegar 1/4 cup coconut oil 4 tsp Swerve confectioners sugar (optional, but helps bring out the nut butter taste a bit) 1/2 cup + 2 tbsp pumpkin seeds 1/2 cup chopped pecans 3/4 - 1 cup warm water Directions: Preheat oven to 375 F. Sift together the flaxseed meal, almond flour, coconut flour, oat fiber, baking soda, and salt. Set aside. Beat together the eggs, almond butter, coconut oil, and Swerve. Add to the dry ingredients and mix until smoother. Add the pumpkin seeds and pecans and mix. Slowly add water until you get the right consistency. Pour into oiled loaf pan and bake for 30-40 minutes. I doubled the recipe and baked one large loaf and several smaller ones. The loaf can be eaten right after baking or put in the fridge to last you the week! I enjoyed grilling a slice and adding some butter on top :) The recipe makes about 16 servings with the following nutritional information: 168 calories 14.7 g fat 5.8 g carbs 4.1 g fiber 1.7 g net carbs 5.7 g protein     |
Just a former fat girl who loves food...
and her cat. 
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