Preparation time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes

Servings: 6

Nutritional Info (Per Serving):

386 Cal | 30 g Fat | 21.5 g Protein | 9.5 g Carb | 3 g Fiber | 6.5 g Net Carb

Ingredients:

1 ½ cup / 190 grams almond flour

½ teaspoon garlic powder

1 tablespoon baking powder

1 tablespoon chopped parsley

2 tablespoons grass-fed butter, unsalted

2 pasteurized eggs, at room temperature

3 cups / 300 grams shredded mozzarella cheese

2 tablespoons yogurt

Directions:

1. Switch on the oven, then set it to 375°F / 190°C and let it preheat.
2. Meanwhile, take a large mixing bowl, add cheese and yogurt in it and stir until mixed.
3. Microwave cheese mixture for 3 minutes until cheese has melted, stirring every 30 seconds until smooth.
4. Meanwhile, take a medium mixing bowl, place flour in it, add eggs and baking powder and stir until well mixed.
5. Fold in hot cheese mixture, knead it for 5 minutes until the dough comes nicely together, shape dough into a ball, and place it into the refrigerator for 15 minutes until slightly cooled.
6. Then cut the dough ball into six portions, roll each portion into a ball and then shape into ¼-inch / 6 mm thick flatbread.
7. Transfer flatbreads into the oven and then bake it for 10

minutes until thoroughly cooked and few golden brown spots form on the top.

8. In the meantime, take a small mixing bowl, place butter in it, and stir in parsley and garlic until mixed.
9. When the bread has baked, brush the top with butter-parsley mixture and then continue cooking for a few more minutes until golden brown.
10. Serve straight away.