FAT HEAD BACON PAIN d’EPI – Keto, Low Carb, Gluten Free
I don’t know about your countries, but Pain d’Epi (or wheat stalk shaped bread) is a very popular type of bread here in Japan. You can find them in almost every bakery with no doubt. So, I wanted to try making Bacon Pain d’Epi in a keto / low carb version, using Fat Head Dough of course!
I used asparagus because I wanted to add color, but if you are a bacon lover, you can simply place two (or more!) slices of bacon instead, if you like 😛
How to make fat head dough: Please watch the first half (from 00:08 – 00:32) of the video below. The recipe for Fat Head Cream Horns (Cannoli) is here! For my other Fat Head recipes, please click here!
Fat Head Bacon Pain d'Epi / Keto / Low Carb / Gluten Free
- 1 1/2 cups Shredded Mozzarella Cheese (160 g)
- 2 oz Cream Cheese (56 g)
- 1 Egg
- 3/4 cup Almond Flour (85 g) (or 3.5 - 4 tbsp (30 g) Coconut Flour)
- 1/2 tsp Aluminum-Free Baking Powder
- 3 slices Bacon
- 3 Asparagus
- 1/2 tsp Black Pepper
- 1/2 tsp Chopped Parsley (Optional)
Fat Head Dough
In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)
Stir until well combined.
Add an egg and stir.
Add the almond flour and baking powder and mix well.
Wet your hand and knead it until uniform. *Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.
Preheat the oven to 180 C / 350 F.
Place the dough on a parchment paper. Cover it with another parchment paper and roll it out to a 15 x 12 inch (40 x 30 cm) rectangle.
Cut the dough into three pieces.
Place the bacon and asparagus on each piece and sprinkle the black pepper.
Roll up each dough and place the seam side down on the parchment paper.
Using a pair of clean kitchen scissors, cut straight into the dough at a 45 degree angle, cutting all the way through the bacon and asparagus, but not all the way through the dough, and move the dough leaflet to one side. Move 2 inch up the roll and repeat, placing the dough leaflet on the alternating side. Repeat all the steps with the other two pieces.
Bake for 20 minutes.
Sprinkle the parsley on top.
Reheat in the oven / toaster oven before serving for fluffy texture.
Calories 505 kcal, Protein 28.4 g, Total Fat 40.6 g, Total Carbohydrate 9.8 g, Dietary Fiber 3.8 g, Sugar 2.7 g
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