PREP TIME15 mins<\/p>\n
COOK TIME15 mins<\/p>\n
COURSEAppetizer, Side Dish<\/p>\n
CUISINEAmerican<\/p>\n
SERVINGS6<\/p>\n
CALORIES219 kcal<\/p>\n
Shredded 1 1\/2 cups mozzarella cheese
\nCream cheese, 2 tablespoons, at room temperature.
\nquarter cup almond flour
\nat ambient temperature, one whole egg
\n1 teaspoon of seasoning mix
\n1\/2 tsp. black pepper, ground
\n2 tablespoons unsalted butter and a half teaspoon of salt
\none clove of minced garlic
\n1 teaspoon finely chopped fresh parsley
\nRed pepper flakes, 1 teaspoon
\none baking powder, teaspoon
\n1 Garlic powder, teaspoon<\/p>\n
Set the oven\u2019s temperature to 400 F.
\nCream cheese and mozzarella cheese should be combined in a microwave-safe bowl. To get the cheese totally melted, microwave it for a minute.
\nEgg, baking soda, garlic powder, Italian seasoning, ground pepper, and salt should be added to the melted cheese mixture. Mix thoroughly until mixed.
\nRoll the dough into an oval shape to a thickness of 1\/2 inch after transferring the cheese combination dough to a parchment paper, covering it with another parchment paper. Throw away the parchment paper on top.
\nAdd the rolled cheese mixture and the parchment paper at the bottom of the baking sheet. Put aside.
\nMelt the butter in a small microwave-safe bowl for 30 seconds. Add parsley and garlic to the same bowl. The oval-shaped dough should be covered with the garlic butter mixture.
\nBake for TWEOLVE to FIFTEEN minutes. Bread that has been baked should be taken out of the oven and put on a cooling rack.
\nUse a pizza cutter to cut it into breadsticks once it has cooled.
\nServe the marinara sauce alongside the garlic bread.<\/p>\n
NOTES<\/strong>
\nCalories: 219 kcal; carbs: 5g; protein: 11g; fat: 18g; saturated fat: 7g; polyunsaturated fat: 1g; monounsaturated fat: 3g; trans fat: 1g; cholesterol: 60 mg; sodium: 499 mg; potassium: 74 mg; fibre: 2g; sugar: 1g.Store-bought cheese has an anti-clumping coating on it, making it less likely to melt, so freshly shredded cheese is ideal.With the dough, move rapidly. The dough will get harder and more challenging to combine, knead, and shape as the melting cheese within begins to cool.Ensure that you thoroughly incorporate each ingredient into the dough.It will be simpler to incorporate the eggs into the dough if they are at room temperature.Feel free to substitute any kind of shredded cheese if you don\u2019t like mozzarella. A fantastic substitute is cheddar.Nutrition<\/p>\n\n