This keto flatbread is the perfect holiday appetizer. With tangy cranberries and creamy brie, you can't go wrong.
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
Place the cream cheese and mozzarella cheese into a microwave safe bowl.
Heat for 30 seconds at a time until well melted and combined.
Place the cheese dough into a mixing bowl with the ground flaxseed, baking powder, almond flour, pinch of salt and 1 Tbsp of the rosemary. Blend until a dough has formed.
Press the dough into a thin rectangular shape on the baking sheet.
Bake for 5 minutes.
Remove, and spread the mascarpone cheese on the flatbread.
Dot with the pieces of brie.
Add the cranberries, walnuts and remaining rosemary on top.
Bake for 15-20 minutes longer.
Let cool, and slice to serve.
Calories: 295 Per Serving (2 slices)
Net Carbs: 6 Net Carbs Per Serving