Keto Fitness Club
This is the perfect addition to a sharing platter or when you just fancy a 'picky plate'.
Makes 8 portions - each contains:
168 Calories / 1.9g Carbs / 8.4g Protein / 13.5g Fat / 2.8g Fibre (already deducted from carbs)
50g Ground Almonds (can be swapped for more linseed or milled sunflower seeds)
1 sachet (7g) Fast Acting Dried Yeast
1 tsp Baking Powder
Pinch of Salt
3 Large Eggs
90ml Warm Water (mix half boiling and half cold)
50g Mozzarella (ball or block)
20g Cherry Tomatoes
Optional: a small handful of seeds to sprinkle on top
Preheat the oven to 170°C.
Mix the milled linseed, ground almonds, yeast, baking powder and salt in a bowl.
Add the eggs and water. Mix again.
Pour half of the mix into a 7" or 8" tin (ours is 7" circular), lined with greaseproof baking paper.
Break the mozzarella into small chunks and scatter half across the top of the mix in the tin. Then spoon small amounts of pesto on top, using about half.
Gently add the remaining linseed mix on top, taking care not to move the mozzarella and pesto too much.
Cover the top of the mix with the remaining mozzarella, pesto and cherry tomatoes, sliced in half. Sprinkle some seeds on top for a nice crunch.
Bake for 25-30 minutes, until firm on top. Check the base is fully cooked by gently lifting it out of the tin and making sure the bread comes away from the greaseproof paper as one.
Allow to cool slightly, then slice before the mozzarella goes solid. Enjoy!