Embracing a Lo-Carb lifestyle can be the key to health and wellness for some people. But Lo-Carb food can be quite rich, and sometimes a hunk of bread is what the tummy is asking for. This is my first attempt at Lo-Carb Bread baking and I must admit, I was a bit skeptical about how it would go. All things considered- it turned out quite well!
I am a total closet pizza junkie so secretly, I was hoping that this Lo-Carb Focaccia Bread making attempt would double as a Lo-Carb pizza crust.
Making the Lo-Carb Focaccia Bread was a little time consuming, but not all that hard to to. Fortunately, I had some special equipment to speed along the mechanics of the process. I noticed that this recipe called for a cup or 67 grams of pork rind powder. If you have not yet embraced the method of weighing ingredients (especially for baking) it is really something to consider. If you go out and get a digital kitchen scale, make sure it has a setting for measurements in both grams and ounces. Here is a link to a digital kitchen scale for under $15 bucks. Here is how the recipe breaks down:
4 large eggs
8 ounces cream cheese
1 cup (67 grams) pork rind flour
40 grams grated Parmesan cheese
1 teaspoon baking powder
1 cup mozzarella cheese, shredded 1 teaspoon salt
2 teaspoon pepper
1 teaspoon coconut oil, melted
1 teaspoon onion powder
½ teaspoon seasoned salt (garlic)
Ready for the oven
1 Preheat oven to 425 degrees
2 Allow cheese to come to room temperature
3 Using a food processor, blend the pork rinds until they become a fine flour. This may need to be done in batches.
4 In a large mixing bowl, combine eggs and cream cheese, adding one egg at a time. Use a mixer to mix until smooth.
5 In a separate bowl, combine pork rind flour, baking powder, seasoning, and shredded cheeses.
6 Add dry mixture to egg mixture and mix thoroughly.
7 Top baking sheet with parchment paper. If you do not have parchment paper, Brush coconut oil onto a 12” pizza pan or baking sheet.
8 Spread mixture evenly onto covered pan. Top with more fresh herbs if desired.
9 Bake for 15 minutes.
10 Remove from oven and brush on more coconut oil.
11 Return pan to oven and bake for another 3-4 minutes, or until golden brown on top.
This is an adaptation of a recipe that I saw for my own taste and convenience. It was very good, however when I make it again I will do the following:
- Use less egg, and more cheese
- Brush the top with butter instead of coconut oil
- Add some coconut or almond flour
It turned out to be quite good, flavorful, and was a nice treat. I happen to despise eggs, and the bread was very eggy. I would venture to say that with a few more eggs, and some additional ingredients, this could possible be the base of a fantastic fritatta! The bread did have a bit of sponge to it, and the only carbs seemed to have come from the cream cheese. A no carb, lo carb, or other soft cheese (with lo carbs or no carbs) may be a great substitute.
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