Step 1Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make Martina’s Keto Sourdough Baguettes (I substituted almond milk and lemon juice mixed together for the buttermilk).
by KetoDietApp.com
Step 1Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make Martina’s Keto Sourdough Baguettes (I substituted almond milk and lemon juice mixed together for the buttermilk).
Step 2Once you reach Step 4, instead of forming the baguettes onto a baking tray, shape them into balls instead. This dough can be a bit sticky to handler, so wet your hands to form the balls. I made 9 large balls, but you could easily double that number with smaller balls.
Step 3Mix the garlic and melted butter together in one bowl and the herbs in another. Mix the cheeses together in a third bowl. Grease an oven-proof pan.
Step 4Roll each ball first in the garlic butter mix and then in the cheese mixture until thoroughly coated.
Step 5Place the balls in a circular pattern in your pan. You can sprinkle your herbs over the entire pan full, or over every second ball to create an interesting pattern.
Step 6Bake for 10 minutes and then reduce the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for a further 45 minutes.
Step 7When done, remove from the oven and let the bread cool down for 5 minutes. To prevent the bread from getting moist, don't leave it in the skillet. Instead, place on a cooling rack. Serve warm.