1. Keto taco shells
- 60g (2 cups, firmly packed) baby spinach leaves
- 2 eggs
- 40g (1/3 cup) almond meal
- 2 teaspoons psyllium husk
- 1/2 teaspoon salt
Method
Step 1
- Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
Step 2
- Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
Step 3
- Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
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2. Low-carb keto-friendly pizza
Ingredients
- 140g (1 1/3 cups) coarsely grated Devondale Mozzarella Cheese Block (500g)
- 55g (1/2 cup) almond meal
- 2 tablespoons cream cheese
- 1 egg
- 80ml (1/3 cup) tomato pasta sauce
- 40g (1/3 cup) sliced Devondale Mozzarella Cheese Block 500g
- 4 thin slices prosciutto
- Fresh basil leaves, to serve
Method
Step 1- Place the grated mozzarella, almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.
- Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.
- Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella. Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.
3. Keto garlic bread
INGREDIENTS
- 7g sachet instant dried yeast
- 1 tablespoon pouring cream
- 80ml (1/3 cup) warm water
- 155g (1 1/2 cups) almond meal
- 2 tablespoons psyllium husk
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3 eggs, lightly whisked
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 3 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 100g (1 cup) grated Devondale Mozzarella Cheese Block (500g)
- Chopped continental parsley, to serve
METHOD
Step 1
- Grease and line a square 20cm cake pan with baking paper. Place the yeast, cream and water in a small bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy.
Step 2
- In a large bowl, whisk together the almond meal, psyllium husk, flaxseed, baking powder and salt. Make a well in the middle. Add the yeast mixture, egg, olive oil and vinegar. Whisk well to combine. Transfer to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour or until the mix has risen slightly.
Step 3
- Preheat the oven to 200C/180C fan forced. Bake the bread for 15 minutes. Drizzle with olive oil, sprinkle with garlic and scatter with cheese. Bake for a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.
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