We’re excited to serve up this Keto flatbread to all our friends this Summer, it’s the perfect combo of sweet and savory and we’re digging it’s soft and chewy texture, yum! To jazz this up even more, serve with a side of olive oil, balsamic vinegar, sea salt and pepper!
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 cups shredded mozzarella cheese
1 ounce of plain goat cheese
½ cup almond flour
1 large egg
½ cup fresh blueberries
2 ounces of plain goat cheese
1 cup baby kale, chopped
Preheat your oven to 350 degrees Fahrenheit.
To make the flatbread, melt the shredded mozzarella cheese in a bowl in the microwave for 2 minutes, stirring in between each minute.
Add the goat cheese to the mozzarella cheese and continue to stir and melt for 1 more minute.
Stir in the almond flour and egg until well combined, using your hands to form into a ball of dough.
Roll into a 9”x6” rectangle in between two sheets of parchment paper.
Bake in the oven until golden brown, about 15 minutes.
Remove from the oven and top with blueberries, crumbled goat cheese and chopped baby kale, then bake for 5 more minutes.
Remove from the oven and slice into 6 pieces.
Store any leftovers in the fridge in a glass container for up to 5 days.
Net Carbs: 5