• Preheat the oven to 180°C (356°F) and grease a round 16cm cast iron pan or baking tin with butter. Alternatively you could use a flat baking tray, lined with parchment for a flat garlic bread.
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• In a medium bowl, mix together the dry ingredients, almond flour, bicarbonate soda, xanthum gum and flaked salt, make a well in the middle
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• In a saucepan, over a low heat, melt the mozzarella and cream cheese. Allow to cool for a couple of minutes and add to the dry ingredients, along with eggs and apple cider vinegar. Using a fork or spoon, mix together until well combined and it forms a dough. The dough will feel quite damp.
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• Using wet hands, form the dough into 7 balls and arrange in the round cast iron pan or baking tin. Alternatively, you could shape it into a flat bread — place the dough onto the lined baking tray and flatten down with damp hands.
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• Bake in the oven for 20–25 minutes until golden and cooked through.
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• While the bread cooks, get on with the making the garlic butter. Melt the butter in a saucepan over a low heat. Add the garlic and cook gently for about 3 minutes until softened. Take off the heat and add parsley.
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• Once the bread is cooked, pierce it several times using a knife. Pour over the garlic butter, season with salt and allow to soak into the bread for a few moments.
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• Tear and share with your favourite low-carb Italian meals or anitpasti!
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Bon app! R

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