For the dough:

  • 150 grams of shredded cheese (I used emmentaler cheese, but mozza is fine)
  • 30 grams of Philadelphia cheese (or any cream cheese)
  • 2 large eggs
  • 150 grams almond flour
  • 15 grams of coconut flour
  • 1 tsp baking powder
  • 2 tsp xantham gum
  • 10 g mixed seeds
  • 1 tbsp nutritional yeast (mostly for flavoring)
  • 1/2 tbsp olive oil (for parchment paper -instructions below)

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For the filling:

  • 1 medium onion
  • 8-10 mushrooms
  • 1 tsp dried rosemary
  • 1 dash salt and pepper
  • 1 small green onion
  • 1 tsp chopped chives
  • 3 tbsp cooking white wine

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Finishing touches:

  • 2 tbsps parmesan
  • 80 g gruyere

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INSTRUCTIONS:

FOR THE FILLING:

  • You can do whatever filling you want, I went for mushroom, onion, cheese, white wine and rosemary. Chop onions and sauté quickly in medium-high temperature. Once mostly caramelized, add the chopped mushrooms and cooked thoroughly. Once mostly cooked, add all the seasoning (green onions, chives, salt, pepper and rosemary) and the white wine. Cooked until reduced and reserve (let cool) for later.

FOR THE KETO BREAD:

  • Mix shredded cheese with cream cheese, and melt in microwave safe bowl in 20 second intervals until soft enough to mix together. Make sure it's not too hot (let cool if necessary) and add the eggs. Incorporate.
  • Now for the dry ingredients, add almond flour, coconut flour, baking powder, xantham gum, nutritional yeast and seed mix (I used, chia, sesame, flax and hemp hearts) into the bowl and combine. You'll end up with a mostly sticky dough, but not always.
  • Divide dough in 4 parts and, between 2 parchment papers, make 4 disks that are around 1/2 cm thick. TIP: brush some olive oil on each parchment paper to avoid the dough sticking to it.
  • Lift the top parchment paper, put back on, flip disk and repeat with the other side. This will make manipulating the dough easier. Pre-heat oven to 400 F.
  • Add mushroom/onion filling in center of each disk, and then some cheese on top (I used around 15-20 grams of gruyere per piece) and work the walls of the dough up the sides, until you leave a little opening on the top. Make sure everything is mostly stuck together and even thickness. Sprinkle a bit of parmesan in each resulting hole. Transfer to baking sheet.
  • Put on middle rack of oven for 20 minutes, or until you get a golden brown bake on the dough. Remove from oven, take a whole bunch of pics while you let it cool, and enjoy!

Inspired by a recipe from Camila Kost on Intragram. If you speak Spanish, I highly recommend her!

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Macros per 1/4th of total recipe (as calculated on Fat Secret):

  • Calories: 625
  • Fat: 47 g
  • Trans fat: 0.05 g
  • Protein: 32.7 g
  • Carbs: 16.7 g
  • Fiber: 8.5 g
  • Net carbs: 8.2 g