- 6 ounces shredded mozzarella cheese (roughly 1 1/2 cups)
- 3 ounces blanched almond flour (roughly 3/4 cup)
- 2 ounces cream cheese (4 tablespoons)
- 1 large egg
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- vegetable oil spray
- 3 cloves garlic (minced)
- 1 tablespoon butter
- 1 tablespoon grated parmesan cheese (finely)
|Calories470Calories from Fat350|
|% DAILY VALUE|
|Calories from Fat350|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Elisabeth Calhoon 12 days ago
Tasted great! Had to adjust timing for different microwave and oven, but otherwise worked perfectly
Sebrina B. 18 days ago
tasty but mine didnt come out bready.
Christopher Jensen 4 months ago
Tastes great! Made it twice. Once as written and once, removed all seasoning and made hamburger buns!
Erica 5 months ago
YUM!! Definitely make again.
Natalie Atkinson 5 months ago
truly incredible!! HIGHLY recommend
Domínguez Bartolomé 5 months ago
They turned fantastic!!!!
Bigelow 5 months ago
Very tasty!!!! Love the the consistency of the bread!!!
Randy Fuller 5 months ago
really really good 😊
pit 6 months ago
It tasted ok and I will try it again
Deb 6 months ago
Yum great pair for soups
Missy 6 months ago
Very good and tasty. I substituted the cream cheese with half geek yogurt and half sour cream and they still tasted very good. I did have to add a little bit more flour, when I did that. But it was probably healthier. I alos used Mexican blend and muenster cheese.
Jennifer 6 months ago
Delicious! I’ did measure my ingredients, almond flour was closer to 2 cups. Didn’t have enough mozzarella cheese so we used sharp cheddar.