Ingredients
- 3 large eggs
- 1/2 cup butter (or butter flavored coconut oil)
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon Redmond Real salt
FILLING OPTIONS:
- 1/4 cup MCT Pesto (or olive tapenade)
- 1/2 cup goat cheese (or parmesan or bleu cheese)
- 1 teaspoon Fresh rosemary chopped fine
Instructions
- Preheat the oven to 350 degrees F. In a medium bowl, cream the butter and the eggs. In another bowl mix together the coconut flour, almond flour, salt and baking powder. Slowly add in the dry ingredients into the wet. Stir until a thick dough forms. Cover and place in fridge to chill the dough for 1 hour or overnight.
- Place a sheet of parchment on counter, then spray with avocado oil spray. Place dough on greased parchment, push the dough down a bit, and spray with another layer of avocado oil. Top with another sheet of parchment. Roll the dough out with a rolling pin until a long rectangle shape (9×12) or so. Then remove the top layer of parchment.
- Spread olive tapenade or pesto over dough, leaving a 1/4-inch border. Sprinkle with your favorite cheese and rosemary if desired. Gently roll up dough, starting at 1 long side. Cut into 12 (1 1/4-inch-thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter if desired. Bake 15 to 20 minutes or until golden. Serve immediately.
Nutrition
Calories: 185.1 | Fat: 16g | Protein: 5.2g | Carbohydrates: 4.2g | Fiber: 2.3g | P:E Ratio: 0.3