Keto Pita Bread

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (about 1-2 minutes total).

In a separate medium bowl, whisk together the almond flour, xanthan gum, baking powder, and salt.

Add the melted cheese mixture and the egg to the dry ingredients. Mix with a spoon or your hands until a cohesive dough forms. It will be sticky at first but will come together.

Divide the dough into 8 equal portions. Roll each portion into a ball.

Place one dough ball between two sheets of parchment paper. Using a rolling pin, roll it out into a thin circle, about 6-7 inches in diameter and about 1/8 inch thick.

Carefully peel off the top parchment paper and transfer the pita circle to the prepared baking sheet.

Repeat with the remaining dough balls, placing them on the baking sheet without overcrowding.

Bake for 8-12 minutes, or until the pitas are puffed up and lightly golden brown. Some may puff more than others.

Remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature.