Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375F (190C) and line a baking sheet with a silicone baking mat or parchment paper.
- Make the fathead dough: put the mozzarella and cream cheese in a microwave-safe bowl and microwave for 1 minute. Stir, then microwave for another 20-30 seconds until fully melted and smooth.
- Let the cheese cool for a minute, then stir in the beaten egg and almond flour until a dough forms.
- While the dough is still warm, knead it for a few minutes until smooth. Divide it into 12 pieces.
- Roll each piece into a log about 4-5 inches long. Make a short cut about ½ inch deep into each end, then gently pull the two halves apart and round them into knobs to make the bone shape.
- Dip one side of each bone into a plate of grated Parmesan, then place on the baking sheet, Parmesan side up.
- Bake for 8-10 minutes, or until cooked through and golden brown on top. Serve warm with marinara for dipping.
Nutrition
Notes
This recipe makes about 12 bones; one serving is 3 bones. Net carbs are calculated as total carbs minus fiber. The marinara for dipping is not included in the nutrition information.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in a 350F oven or air fryer until crisp.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
