Garlic Pita Bread (using Lo-Dough®)

Keto Pita LoDough
Keto Pita LoDough
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I blogged about the fabulous Lo-Dough® product a while ago and the delicious Salami Pizzas Funnyman enjoys. One night I attempted a pita bread – and they turned out fantastic coming in at only 3.9g carbs per entire pita! If you want to make it a more substantial meal, add some good-quality prosciutto after baking – see pic at the end). This post was not sponsored by Lo-Dough®, and I am happy to link to their website and share the love with my UK readers…

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 3.9g
(4.7%); Fat 32g (86.7%); Protein 7.1g (8.6%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Garlic Pita Bread (using Lo-Dough®)
An entire pita bread at 3.9g carbs per serving, thanks to the UK company called Lo-Dough®. Enjoy topped with good-quality prosciutto after baking (prosciutto not included in macros)...
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Light Meals, Snacks
Prep Time 5 minutes
Cook Time 10 minutes
Servings
pita
Ingredients
  • 30 g grass-fed unsalted butter
  • 3 cloves garlic , peeled and minced
  • 10 g Parmesan cheese finely grated
  • 1 tsp olive oil
  • 1 piece Lo-Dough®
  • freshly ground black pepper
  • chopped parsley to garnish
Course Light Meals, Snacks
Prep Time 5 minutes
Cook Time 10 minutes
Servings
pita
Ingredients
  • 30 g grass-fed unsalted butter
  • 3 cloves garlic , peeled and minced
  • 10 g Parmesan cheese finely grated
  • 1 tsp olive oil
  • 1 piece Lo-Dough®
  • freshly ground black pepper
  • chopped parsley to garnish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C / 355°F.
  2. In the meantime, melt the butter in a small pan and add the garlic. Cook over a low heat until the garlic has softened, but not coloured. Set aside. Assuming you are making one pita / at a time, remove the pita from the packaging.
    Keto Pita LoDough
  3. Heat the olive oil in a non-stick pan over moderately high heat. Place a piece of Lo-Dough® in the pan and cook for a minute or two on each side until slightly browned and toasted.
    Keto Pita LoDough
  4. Remove the Lo-Dough® from the pan and brush generously with the garlic butter. Scatter over the Parmesan and place the pita onto a tray. Bake in the oven for 5-6 minutes before removing and seasoning with freshly ground black pepper. If there is any garlic butter left, drizzle it over.
  5. Enjoy as is or top with best-quality prosciutto* for a more substantial meal, if desired. *not included in the macros below.
  6. The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes


Keto Pita LoDough
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Macro Details per pita
4.7%      Carbs
8.6%      Protein
86.7%    Fat

Nutritional Information per pita
Calories                         331Kcal / 1384kJ
Fat                                  32g
of which saturates       18g
Carbohydrates             3.9g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           0g
Fibre                               9.8g
Protein                           7.1g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 3.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Eggs
Milk
Wheat*

*Lo-Dough® uses a dietary fibre, made from the wheat plant, which has been certified gluten-free in line with UK and European legislation. This means it has been officially certified to contain less than 20mg/kg of gluten. In fact, the wheat fibre we use falls demonstrably below a gluten level of 10mg/kg. If you have a severe wheat allergy we do not recommend using Lo-Dough as some of the other wheat-based allergens may still be present. 

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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