HOMEMADE PEPPERONI GARLIC BREAD

Ingredients: For the Bread:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 2 large eggs
• 2 cups shredded mozzarella cheese
• 2 tbsp cream cheese
• 2 tbsp unsalted butter

For the Topping:

• 1/2 cup low-carb marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoni
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, add the 2 cups of shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave in 20-30 second intervals, stirring in between until it’s melted and smooth.
3. In another bowl, combine the almond flour, coconut flour, baking powder, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and 1/4 tsp salt.
4. Stir the dry ingredients into the melted cheese mixture until well combined. It should form a dough-like consistency.
5. Add 2 beaten eggs to the dough and mix until a uniform dough forms.
6. Place the dough on the prepared baking sheet and use your hands to flatten it into a rectangular shape. Aim for a thickness of about 1/2 inch.
7. Bake the bread for about 12-15 minutes, or until it’s just starting to turn golden.
8. While the bread is baking, prepare the toppings. Mix 1/2 tsp garlic powder and 1/2 tsp Italian seasoning into the low-carb marinara sauce.
9. Once the bread is out of the oven, spread the seasoned marinara sauce over the top.
10. Sprinkle 1 cup of shredded mozzarella cheese over the sauce and add the sliced pepperoni.
11. Place the bread back in the oven for about 5-7 minutes, or until the cheese is bubbly and slightly browned.
12. Remove from the oven and let it cool for a few minutes before slicing it into squares or sticks.
13. Serve your keto pepperoni garlic bread and enjoy!