CHEESE STRAWS
18th June 2020
FAT: 48.08g PROTEIN: 34.22g CHO: 3.15g Kcals 582 total recipe
Notes
Mo’s tip: I rolled the dough to a 10” x 5” rectangle and made 20 straws.
Each straw is: 2.5g fat / 1.7g protein / 0.1g CHO
Ingredients
- 100g Italian mozzarella – MORRISONS (the solid 400g pack)
- 35g Almond flour flurry – HOLLAND & BARRETT
- 12g Mature cheddar cheese – CATHEDRAL CITY
- 20g Egg
- 3g Parmigiano-Reggiano - WAITROSE grated
- You will also need 8g psyllium husks, a good pinch of mustard powder and some
- seasoning
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Grate the cheddar cheese on a fine grater and mix with the grated parmigiano-reggiano.
- Add the psyllium husk to the almond flurry with the mustard powder, seasoning and grated cheeses. Mix well.
- Melt the mozzarella in a microwave for approximately 40 seconds; but give it a stir after 20 seconds.
- Mix in the dry ingredients, then the beaten egg.
- Mix until a dough forms.
- Roll out between 2 sheets of baking parchment, you can use folds in the paper to make even edges.
- Cut in to straws (I twisted them), place on non stick baking tray and cook in pre heated oven for 10 minutes.
© 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.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.