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I can't say enough good things about this bread which is so easy to make! It truly is a low carb taste miracle compared to any other bread recipe out there. This recipe requires no yeast and tastes like a focaccia or a ciabatta or a hearty artisan style bread. It tastes and smells fabulous straight out of the oven and it reheats well for great deli sandwiches. It makes great pizza. It is great with soups. It is great toasted and nuked.

This is a recipe developed by Sherrie, but I tweaked two minor things. Low carbers are falling all over themselves about this recipe. You can make it in a smaller pan for a thicker interior type slice. I used the jelly roll pan (a cookie type sheet with a one inch rim all the way around) measuring 12 x 18, because I wanted to get my mouth around the slices in a big sandwich. I also wanted to use part of it for pizza. You can also make this in a 9 x 13 cake pan; cut it into 6 sections, then slice each section in half to reveal two slices of bread - one side of each will have a soft interior. This is great for sopping up mayonnaise and spreads. Store this bread in a bag in the refrigerator.

You can alter this bread by sprinkling yummy things on top before you bake (cheeses, artichoke hearts, etc.) You can make the base and then apply pizza toppings on it and broil it for delicious great pizza.

 Preheat oven to 350

8 oz cream cheese
4 eggs
1/2 C almond flour
1/4 C Parmesan cheese
3/4 C Atkins bake mix (I use the home made mix)
1 tsp. fresh minced garlic
Salt and pepper (this can get salty, so watch it - 1 tsp. may be too much in the salt area)
1 tsp. baking powder

1 C shredded Italian cheeses (I use pre-shredded from the store)

2 tsp. assorted herbs (I used basil, oregano, and garlic)

1 TBS olive oil

Mix everything except the last 3 ingredients in the food processor until smooth. If you don't have a food processor, make sure all ingredients are at room temperature and mix with a hand blender or an electric mixer. Once batter is smooth, add the Italian cheeses and stir by hand.

Pour the mixture onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time.

Sprinkle with the herbs.

Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 minutes on.) Remove from oven and brush with the olive oil. Pop out of pan and cool on a wire racks.

12 servings. Per serving: Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9