Low-Carb Italian Stuffed Bread Bites

by KetoDietApp.com

Step 1Make the Low-Carb Marinara Sauce by following this simple recipe. Chill it in the fridge for 30 minutes whilst you make the dough and then drain off any surplus juice.

Step 2Mix the marinara sauce with the mascarpone cheese.

Step 3Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the mozzarella and cream cheese in a heatproof bowl. Warm in the microwave on high for 60 seconds.

Step 4Stir with a spatula and then heat for a further 30 seconds. Add the almond flour and egg and mix well to combine. You may need to get your hands involved and do a little kneading here.

Step 5Chill the dough for 10 minutes before splitting into 5 and rolling into balls. Roll 1 ball of dough between two sheets of greaseproof paper, or 1 sheet and a silicone matt.

Step 6Place roughly 2 tbsp of marinara cream cheese sauce in the middle, leaving about 2.5 cm/ 1" of dough round the edges. Top with 1 tsp of shredded cheese and optional extra basil.

Step 7Fold the tough and ensure it’s sealed. Repeat for the other 4 balls of dough.

Step 8Place the bread bites in individual non stick mini loaf tins (I used 8 x 15 x 5 cm/ 3 x 6 x 2") lined with greaseproof (this helps to keep their shape).
If you don’t have mini loaf tins you can just place on a greaseproof lined baking tray with space around them but the dough will spread a little whilst it cooks so you will have more of a mini pocket look. Still tastes super good though!

Step 9Bake in the oven for 15 - 20 minutes or until golden on top.

Step 10Tastes the best when served fresh but can be refrigerated for up to 4 days.