Time is flying by…Looking at the calendar it is half a year left behind. BBQ season finally arrived and what is needed for a great “party” outside is delicious snacks, beer, and plenty of meat. These keto cheese snacks are so tasty and easy to make that you might not even believe. I found the recipe about a year ago on Dietdoctor and it made the list of my favorite ones. There was no need for formula changes except for few touches. As I’m a big fan of garlic in various formats for cooking, from time to time I use it in the bakery as well. And so it was for the keto cheese snacks recipe. The addition of garlic puree and granules into the batter added that savory zest and spiciness to the product. In a combination with Parmegiano what I sprinkled over the pesto it turned this keto cheese snack into the self-standing meal you can enjoy while BBQ is warming up.
Well, enough talking and let’s crack on.
PS If you’re interested in other keto recipes – visit this page for more 🙂
Keto Cheese Snacks Recipe
Ingredients
- 55 grams Ground Almonds
- 25 grams Coconut Flour
- 4 grams Baking powder
- 2 grams Salt
- 4 grams Garlic Paste
- 2 grams Garlic Granules
- 1 Egg
- 55 grams Unsalted Butter
- 50 grams Pesto
- 10 grams Parmigiano
- 190 grams Grated Mozzarella
Instructions
- Premix dry ingredients in your first bowl.
- Add garlic paste.
- Add egg and mix until a crumble.
- In a separate bowl add Grated Mozzarella and Butter.
- Microwave cheese with butter for 90s (800 W).
- Add crumble to the melted cheese-butter mixture and mix into the dough.
- Pin the dough between 2 baking paper sheets to ~2-3mm.
- Spread pesto on the dough and sprinkle with Parmigiano on top.
- Cut 1.5-2cm wide strings.
- Twist the strings keeping Pesto inside.
- Place twists on the tray.
- Glaze with eggwash.
- Bake at 190° C/ 375 °F for 10-12 min until golden brown.
Notes
If the dough don't come together after you added rest of the ingredients to the melted cheese-butter mixture you can simply microwave it for 30s (800 W) and keep mixing.
