Salami, Provolone cheese and hot peppers wrapped in cheese dough – a great hearty lunch recipe for those on a keto diet. Don’t forget the vitamins and fiber – add a fresh spinach salad to the baked goods.
This keto recipe uses coconut flour and flax seed flour, but any low-carb flour you have on hand will do: almond flour, sesame seed flour.
Cooking time 40 min
Serving amount 4
Ingredients :
Shredded Monterey Cheese 115g
Coconut flour 4 tablespoons
Flax seed flour 3 Tablespoons
Chicken egg 1 egg
Italian seasoning 1 tsp.
Salami 60 g
Provolone cheese 60 g
Fresh spinach 30 g
Sweet bell pepper 25 g
Olive oil 1 tsp.
Egg yolk 1 egg.
Step 1
Preheat oven to 180° C. Combine the coconut flour, flaxseed flour and seasoning together in a small bowl. Grate the Monterey cheese into a large bowl and place in the microwave until completely melted.
Step 2
Leave the cheese for a minute, then add the egg and mix thoroughly.
Step 3
Add the dry mixture to the cheese and knead the dough.
Step 4
Spread out the parchment paper, then place the cheese dough on it and cover with another sheet of paper on top, then roll it out with a rolling pin.
Step 5
Place the salami and cheese on the dough.
Step 6
Tear up the spinach leaves and place them on top. Add the pepper rings and drizzle with one teaspoon of olive oil.
Step 7
Using a knife, cut the dough into strips diagonally. Fold the dough into a braid.
Step 8
Whisk the egg yolks and spread the mixture on the bread. Bake it for 15-20 minutes until the braid is golden brown.
Bon appetit!
Energy Value per Serving
Calories from fat 195
Calories 277
Fats: 21.7 g
Carbohydrates: 7.2 g
Fiber: 4.6 g
Assimilable carbohydrates: 2.6 g
Protein: 16.5g
