Sour Cream Flatbreads
Higher in fats from sour cream, cheese, and eggs, these flatbreads also get a little fiber from psyllium to hold their shape without regular flour. The flavor stays mild and creamy, making them a good fit for a keto breakfast or snack.
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Inventory: Oven
769
Digestion time: 3 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Lightly beat the eggs (200 g) with salt (3 g), then add the 30% sour cream (300 g) and mix until smooth. Stir in the almond flour (100 g), psyllium (8 g), and baking soda (2 g), mix the batter thoroughly again, and let it rest for 10 minutes so it thickens.
After resting, pour in the olive oil (20 g) and stir once more. Heat the oven to 180 degrees, line a tray with parchment, spoon the batter into 4 flatbreads, and bake them for about 15 minutes until they rise and turn lightly golden.
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