Ingredients:
1.5 cups fresh spinach, cooked (frozen will work too)
1- 8 oz container chive and onion cream cheese, softened
3.5 cups shredded mozzarella
2 large eggs
1 cup almond flour
1/4 cup chicken broth
3 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
Instructions:
1) Preheat your oven to 425 degrees.
2) In a small bowl, mix 1.5 cups of cooked, drained spinach with 6 oz chive and onion cream cheese. Add 1/4 cup chicken broth, 1 tsp onion powder, 1/4 tsp salt and 1/4 tsp pepper.
3) In a large microwavable bowl, melt 3 cups shredded mozzarella cheese and 2 oz chive and onion cream cheese.
4) Add 1 cup almond flour, 2 eggs and 2 tsp onion powder to the cheesy mixture. Stir very well, and microwave it again if necessary.
5) Once cool, roll out the dough onto a greased cookie sheet (or a silicon baking mat if you have one).
6) Spread the spinach mix on top of the dough and roll up.
7) Cut the "log" into 8 equal chunks and put into two 8-inch greased circular pans. The rolls will spread out when baking.
8) Cover the pans with foil and bake for 25 minutes at 425. Remove foil and sprinkle the remaining 1/2 cup mozzarella cheese on top of the rolls. Cook for 5-10 minutes until well done, and then turn on the broiler for 1-2 minutes.
9) Enjoy, and post on Caroline's Keto Kitchen Facebook page if you liked them!
Picture Instructions:
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YUM, if this is your first recipe then please keep them coming, can't wait to see what else you create. Well done #GRIT
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