Pork Rind Keto Bread #lowcarb #recipes

A no carb bread is practically difficult to make. Be that as it may, this low carb pork skin keto bread verges on being zero carb.

It's basically difficult to make a genuine zero carb bread. You can approach. Be that as it may, with plans requiring cheddar and eggs, it's hard to do.

There is a little measure of sugar in the bread which originates from the lactose in the cheddar. It could be decreased by curtailing the cheddar. In any case, flavor and surface wouldn't be as great.

Pork skins are the best fixing to use for a zero carb bread since there's no carbs in them. You can basically utilize them squashed as a flour substitute.

Ingredients

• 8 ounces cream cheese
• 2 cups mozzarella cheese grated (about 210 grams)
• 3 large eggs
• 1/4 cup parmesan cheese grated (about 27 grams)
• 1 cup crushed pork rinds about 46 grams
• 1 tablespoon baking powder

Optional:

• herbs and spices to taste

Instructions

1. Preheat oven to 375°F. Line baking sheet (I used a 12 x 17 jelly roll pan) with parchment paper.
2. Place cream cheese and mozzarella cheese in large microwaveable bowl.
3. Microwave cheese on high power for one minute, stir, then microwave for another minute and stir again. The cheese should be fully melted.
4. Add egg, parmesan, pork rinds, and baking powder. Stir until all ingredients have been incorporated.
5. Spread mixture onto parchment paper lined pan. Bake at 375°F for 15-20 or until lightly brown on top.
6. Allow pan to cool on rack for 15 minutes, then remove bread from pan and cool directly on rack.
7. Slice into 12 equal sized pieces. Can be eaten plain or used to make sandwiches.

For more detail : bit.ly/2MoKIqb