Cutlets in keto dough
Ground beef makes the dish rich in protein, while cheese dough with almond flour adds fats and a firm crust without regular flour. Psyllium helps the dough hold its shape and adds a little fiber.
Mix the ground beef (800 g) with salt and black pepper to taste, divide it into 8 portions, and shape small cutlets. Coat them in part of the almond flour (160 g) and quickly fry in ghee (20 g) until browned.
Melt the cream cheese (65 g) over a water bath, add grated mozzarella (200 g), and stir until the cheese mixture is smooth.
Combine the remaining almond flour with psyllium (4 g) and egg (50 g), then knead into a firm dough. Add the warm cheese mixture and knead again until elastic.
Divide the dough into 8 pieces, roll each into a strip, and wrap it around a cutlet. Place the pieces on a parchment-lined baking tray.
Bake the cutlets in keto dough at 170°C for about 30 minutes, until the coating sets and browns. Serve hot, while the cheese dough is still soft inside.
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