KETO SPANISH BREAD | A FILIPINO BAKERY FAVORITE

 

Fillings 

Procedure 

We need 2 bowl for dry ingredients( 3 cup almond flour, 4/3 cup coconut flour, 1 tsp baking powder, 1 tbsp xanthan gum, 3 tbsp psyllium fiber, pinch of salt) and wet ingredients ( 3 eggs, 1/4 cup salted butter, 1/4 cup almond milk, 1 tsp vanilla extract, and 1 tbsp vinegar) mix all ingredients until well combined then rest for 15mins after 15 mins cut the dough into 14 pcs each peace mold into circle use plastic wrapper before you flattened each dough into oblong then make the fillings I used 1 cup shredded cheddar cheese with 1/4 cup butter optional for 1 tbsp sugar substitute mix all the ingredients and set aside in another bowl melt 40 grams 90% dark chocolate and 3 tbsp almond milk mix this together and set aside 

Flattened each dough into oblong using plastic wrapper and rolling pin then spread the fillings to the dough then roll it gently close each side of the spanish dough repeat the process then using almond flour roll the spanish bread 

Bake @180c for 30mins middle rock it’s good to serve while it’s hot 

Enjoy

In this recipe I have 14 pcs each has

Netcarb 4 net carb
Fiber 7.8 g
Fats 24.8g
Protein 9.5g
Calories 294 net calories