Pork Rind Keto Bread
8 ounces cream cheese, diced in cubes
2 cups mozzarella cheese grated (make sure it has <1 carb)
3 large eggs
1/4 cup parmesan cheese grated
1 cup pork rinds (run thru a food processor to get them like a meal then measure the 1 cup)
1 tablespoon baking powder
Salt, Pepper & Garlic to taste
Put the cheese in the microwave for a minute, stir then do another minute until the cheese is all melted and combined.
Preheat the oven to 375° and put a piece on parchment on a cookie sheet. Trust me, use the parchment!
Add Parmesan, pork rinds, seasonings, baking powder, then eggs to the cheese. Mix well. I had to use my hand to really get it mixed evenly. It’s gonna be really sticky. Just take your time. If it looks too wet then add a tsp more Parmesan. Also, if you wet your hands before you touch it, it helps a lot.
Spread the mixture on the cookie sheet on the parchment paper. Again, wet your hands before you try to spread it out. I keep a bowl of water next to me and I dip one hand in and rub them together and then pat the dough out again. Try to get it close to the corners of the sheet pan so it cooks evenly.
Bake for 15 minutes. Check it a few before Incase your oven if different. If it doesn’t look browned then bake it 2 more minutes. Pull it out when it’s done and set it on a rack to cool (in the pan) for 15-20 minutes. Then transfer the bread to the rack alone and let it cool completely.
Cut into 12 slices. I typically cut one slice in half for a sandwich to keep my carbs low. Depending on your brands of ingredients the macros might change just a bit. But here is mine: