So … In case you haven’t heard, I’ve been doing the
This low-carb, onion cheesy bread recipe is THM compliant as an S-meal. S stands for “satisfying” and involves good fats but very low carbs. For me, the low carb meals are easiest. If I eat an “E” meal for breakfast (low fat/moderate carbs), I’m often hungry shortly afterwards. My body just loves good fats!
I got this idea browsing the interweb (This is one of my new favorite quirky words! lol) looking for something that would be good to pair with my dippy eggs in the morning. Seriously, onions and cheese? How can you go wrong?
I’ve been eating it every morning for nearly a week and each piece is as good as the first. I made it in an 8″ cast iron pan. Makes it easy to go from the stovetop to the oven. Plus, cast iron. It’s just an amazing piece of cookware.
Above are step-by-step pics of how I put it together in the pan. The dough is kind of sticky so I used a small scoop to easily place blobs in the pan. Then, I just sort of layered the onions and cheese between and over the scoops. You could also use two large spoons and achieve the same result. The top, I dimpled with my fingers, much like you would do for focaccia bread.
Since this is made with almond flour and some %20“>Trim Healthy Mama Baking Blend
%20“>Organic Italian Seasoning
If you’d like to make your own Baking Blend, I use this recipe.
- 4 Tbls. warm water
- ½ tsp. yeast
- 1 cup Trim Healthy Mama baking blend
- 2 whole eggs plus enough whites to make a total of ¾ cup
- 2 tsp. baking soda
- 2 Tbls. parmesan cheese, grated
- ½ tsp. Italian Seasoning
- Toppings:
- ¼ of medium red onion, sliced and cut into 1” pieces, sautéed
- 1 cup cheddar cheese, shredded
- Plus more Italian seasoning to sprinkle
- To the warm water, add the yeast, stir and allow to sit while you prepare the rest.
- In an 8” round skillet that can go in the oven, sauté the onions.
- Remove most of the onions from the skillet and set aside.
- In a mixing bowl, combine all ingredients and mix well. Let sit for 5 minutes. It will thicken slightly.
- With a large spoon or a small ice cream scoop, scoop ⅓ of the batter into the pan.
- Sprinkle ½ the onions overtop and half the cheese topping.
- Scoop the remaining batter into the pan and sprinkle with onion and cheese.
- With your fingers, dimple the top of the batter.
- Sprinkle with seasoning.
- Bake for 350˚ for about 30 minutes or until the top is lightly browned.
- Remove from oven and allow to cool for about 15 minutes.