Mmmm. Carbs.

Let's be honest. They taste good ALL THE TIME, and that's why we dream of them on keto, paleo, low carb, and LCHF diets.

And what is bread, if not the perfect, compact, delish conduit for a carbohydrate?

We've all tried the latest "keto bread", AKA cardboard, that they sell at our friendly neighborhood grocery store. Cardboard IS NOT going to cut it today!!

Papa wants a real sandy! (That's what I call sandwiches).

Introducing our simple, keto bread recipe. It uses pork rinds as a gluten-replacing binding agent to deliver a rich, full flavored bread. There's also a nice serving of cheese which really ties everything together.

Look: we know you're going to steal this incredible recipe and call it your own. That's fine. We'd do it too. But can you at least tell all of your friends about pork rinds for us?

INGREDIENTS

• 1 bag of your choice of pork rinds or chicharrones, crushed (a more neutral flavor works best, but feel free to experiment!)
• 8 ounces cream cheese
• 2 cups mozzarella
• 3 eggs
• 1/2 cup parmesan
• 1 tablespoon baking powder

DIRECTIONS

1. Preheat your seductive oven to 375°F/191°C
2. Casually toss two cups of pork rinds into a large ziplock bag and SMASH 'EM like a LIKE button on YouTube. You want a fine, panko-like breadcrumb! 
3. Set aside one packed cup of bread crumbs. Eat the rest of the rinds at your leisure!
4. In a skillet, cook the cream cheese and mozzarella on low heat, stirring regularly until melted. Place mixture into large bowl
5. Add the (chicken) eggs, parmesan, baking powder, and crushed pork rinds to the cream cheese and mozzarella mixture.
6. Stir mixture well until doughy.
7. Line your finest baking sheet with parchment paper and spread your delicious dough evenly across the sheet.
8. Bake for 15-20 minutes until golden brown.
9. Cut up into sandwiched sized pieces and make that sandy you've been dreaming about.

Enjoy your bread with a tasty spread such as tapenade or guacamole!