Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon soft butter for pan
  • 1 ¼ cups blanched finely ground almond flour ((5 oz)*)
  • 2 tablespoons dry-grated parmesan cheese
  • 1/2 teaspoon baking soda**
  • 1 teaspoon garlic powder
  • 1½ cup shredded part-skim mozzarella ((6 oz))
  • 1 oz cream cheese
  • 1 large egg ( lightly beaten)
  • 2 tablespoons melted butter
  • 2 fresh garlic cloves (minced***)
  • 2 tablespoons finely chopped parsley

Instruction

  • Preheat your oven to 350 degrees F. Generously grease a glass or ceramic square 8-inch baking dish with butter. You can also use a similar capacity oval baking dish like the one I use – it’s a 1.5-quart casserole dish from Sur La Table, 2-inch deep.
  • In a small bowl, combine the almond flour with the parmesan, baking soda, and garlic powder.
  • Place the shredded mozzarella in a medium microwave-safe bowl. Top it with the cream cheese. Microwave for 30 seconds. Stir, then microwave for 40 more seconds. The mixture should be fully melted at this point.
  • Stir again, then add the almond flour mixture and the egg.
  • Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough before it cools, and making sure it's uniform. This is a sticky dough, not easy to work with. That’s normal!
  • Press the dough into the prepared baking dish. Bake the bread until puffed and golden brown, about 20 minutes. Start checking on it after 15 minutes.
  • In the meantime, combine the melted butter, minced garlic, and chopped parsley in a small bowl.
  • Brush the hot bread with the butter mixture. Let it slightly cool and firm up in the pan, about 5 minutes. Carefully cut it into slices and serve.