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| Joanne Salerno

Chilli Cheese Low Carb Focaccia

This Chilli Cheese Protein Focaccia is the perfect accompaniment to your favourite soup or salad or great as a snack on its own. Under 2g of carbs and just over 16g protein per serve 👍 👍

15 pieces

1 packet of 6 Australia Seeds Protein Bread Mix 2 eggs 2 cups (500ml) water 1 packet (100g) grated parmesan 200g of cubed tasty cheese (can use grated cheese) 2 tablespoons chilli flakes (add less or more depending on your desired level of heat) --Optional Set aside extra cheese and chilli for decorating. If you don't enjoy chilli, you can swap the chilli flakes for 2 Tb of your favourite mix of herbs. We love Rosemary, Thyme and Oregano.

Preheat the oven to 180 degrees and line a brownie tray/ baking tray with baking paper (we used a tin sized 27cm x 37cm) Combine the dry ingredients (bread mix, parmesan, chilli flakes) into a bowl Combine the 2 beaten eggs and water in another bowl and add this to the dry mix and combine well. Fold in the cubed cheese. Pour the mix onto the lined tray and spread it evenly. Add the extra cheese and chilli if decorating. Bake for 25 mins or until golden. Remove from tray and allow to cool before cutting into portions. Will keep in the fridge for up to 5 days and can be frozen for up to 3 months.