GRAIN-FREE BUTTERY AND CHEESY GARLIC BREAD STICKS
These were good! You can make them as a side with spaghetti meat served over stir-fried zucchini noodles, for instance or with low-carb crepe lasagna, zucchini lasagna or cabbage lasagna. Remember how we used to love spaghetti or lasagna with a side of garlic bread? This is so naughty-tasting, which makes it even better! It is moist, garlicy, buttery and cheesy...wow, now I really want one of those, or maybe two right now!! It is loosely based on a previous recipe of mine and another I saw on the internet.I really liked it and even ate it for breakfast, it was so tasty. I saw my eldest son grab a piece, before breakfast as well, and he is not a low-carber. No gelatin required. The next day I like to nuke one briefly for about 12 seconds, allow it to cool slightly and enjoy and ooey gooey bread stick. Different, but I think you will like them!
6 oz regular cream cheese (180 g)
2
cups grated Monterey Jack (250 mL)
cheese (finely grated)
2
large eggs
1 tbsp whipping cream, optional (15 mL)
2/3 cup Grain-Free Bake Mix, (150 mL)
(or simply a mix of almond flour and 2 tbsp coconut flour)
1
tsp baking powder (5 mL)
1/4 tsp granulated
garlic, OR (1 mL)
garlic powder
1/4 tsp salt (1
mL)
1/2 cup grated
Monterey Jack cheese (125 mL)
Garlic Butter
Topping:
2
tbsp butter, melted (30 mL)
1/2 tsp Italian
seasoning (2 mL)
1/4 tsp granulated
garlic, OR (1 mL)
garlic powder
Preheat the oven to 350°F (180°C).
In food processor with sharp blade or blender,
process cream cheese until smooth. Add 2
cups (500 mL) grated Monterey Jack cheese and eggs and whipping cream; process. Add Grain-Free Bake Mix, OR alternative, baking
powder, granulated garlic, OR garlic powder and salt; process, scraping sides
occasionally.
Turn batter out into a greased 9 x 13-inch (23 x 33
cm) glass baking dish and press down evenly, using plastic wrap, to make things
easier – you may need more than one
piece. Remove plastic. Using the back of
a spoon make sure the batter is spread quite evenly. Bake 18 minutes. Brush top of garlic bread with Garlic Butter
Topping. Sprinkle with 1/2
cup (125 mL) grated Monterey Jack cheese.
Bake another 5 minutes. Allow to
cool slightly. Cut into 10 sticks along the length of the dish and then cut
down the center of the pan. Serve warm or at room temperature. Refrigerate leftovers and nuke garlic bread
sticks briefly for 12 seconds or so to warm them.
Garlic Butter Topping: In small bowl, combine butter, Italian
seasoning, granulated garlic, OR garlic powder.
Yield: 20 servings
1
serving
119
calories
5.8
g protein
10 g
fat
0 g fiber
1.3
g net carbs
EXCITING NEWS: The sequel to Peggy Hardaway's Recipe Collection's here!
😍Pre-order Low-Carb World's #1 Team's Brand NEW Vol9 => www.AmongFriends.us/Secret-SALE.php <=$ave Now😋
For other great Low-Carb, Gluten-Free recipes by the team & me: