The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site ketocook.com
Yields 1 8-inch flatbread
¾ cup/75g mozzarella cheese, part skim, shredded
1 large/ 50g egg
1 ½ tbsp / 35g cream cheese, Philadelphia brand, room temperature
1 tbsp / 10g olive oil
1tsp / 2.5g coconut flour, Bobs Red Mill
Optional: salt, pepper, dried Italian herbs, garlic powder, 0.1g xanthan gum
Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the egg and the room temperature cream cheese. Stir with a fork until well combined.
Add the remaining ingredients and stir very well.
Spread the mixture onto the parchment paper into an 8-inch circle.
Bake for about 15-20 minutes in the center of the oven.
You may flip the flatbread over during the last 5 minutes of cooking to help both sides crisp.