CHEESY BREAD FINGERS USING KETOCUISINE
15th June 2020
FAT: 32.49g PROTEIN: 4.17g CHO: 4.08g Kcals 325 Ratio: 3.94:1
Notes
Mo’s tip: This is easy to divide in to small portions enabling it to be a snack or a side dish
Ingredients
- 20g KetoCuisine
- 10g Egg
- 5g Cheddar Cheese – CATHEDRAL CITY MATURE
- 2g Parmigiano-Reggiano – WAITROSE GRATED
- 6g Butter
- 12g Mayonnaise – HELLMANN’S
- 2g Cornflour
- You will also need a little small pinch of dried herbs and a little garlic or onion salt.
Instructions
- Pre heat oven to 190c / fan 170c / gas 5.
- Reserve the butter.
- Finely grate the cheddar cheese.
- Mix everything to a soft dough.
- Using a non-stick baking tray (I use a silicone liner), pat the dough out to an oblong 5” x 3”.
- Bake in pre heated oven for approximately 15 minutes.
- When cold spread with the butter and cut in to fingers.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.