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For the crust:
5 oz mozzarella
1 egg (at room temperature)
2.5 oz almond flour
.5 oz vanilla protein powder (if you have unflavored, just add ¼ tsp vanilla extract)
1/4 tsp baking soda
2 tsp cinnamon powder
A dash of nutmeg
For the filling:
2 Tbs butter
13 oz of diced jicama
a splash of lemon juice
2 1/2 tablespoons sweetener of choice
A few shakes of cinnamon
Melt Mozzarella for about 60 seconds, 30 seconds at a time, stirring in between.
Mix in one egg. Will begin to incorporate after about a minute.
Add almond flour, vanilla protein powder, baking soda, cinnamon, nutmeg, (and vanilla extract if necessary).
Mix together and form into a ball. Mixture will begin to come together after about 2 min.
Roll to ¼ in thickness between two sheets of parchment (*spray the parchment with cooking spray so it doesn’t stick)
Heat up a large skillet for the filling.
Brown butter and remove butter to cool.
Spray the pan with cooking spray and add diced jicama and then cook over med heat until soft.
Add half of the butter back to the jicama and fry until golden brown.
Add sweetener, lemon juice and cinnamon, and the remaining melted butter and turn the heat to low to thicken.
Swirl your “dough” with sugar free syrup then add filling.
Fold up edges about an inch or so, overlapping and pinching it so that lays flat. Add a layer of low carb cookie clusters or granola (optional*)
Brush edges of dough with egg wash (1 egg plus 1 Tbsp water). Pay special attention to folds and use egg wash to seal these sections. (Optional * Top with sugar free granola or toasted nuts).
Bake at 375 F for 15 min.
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