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Instructions: Makes 16 servings. Please modify as needed.
Cheesy Dough Bites
Melt the mozzarella and cream cheese in a nonstick skillet over medium heat or in a bowl in the microwave. Stir until well mixed.
Add almond flour, half the parmesan cheese, egg, white vinegar, and baking powder. Form a smooth dough by kneading it with your hands or using an electric mixer with the dough hook.
Divide the dough into balls with your fingers or a small cookie scoop. It should be about 1-1/2 inch (4 cm) in diameter. Roll it in the remaining Parmesan cheese.
Preheat the air fryer to 400°F (200°C). When hot, place the dough pieces in the basket and cook for 8 minutes.
Tzatziki blinked
Rinse and chop the cucumbers finely, or grate them using the coarse side of a grater. The skin adds color and texture to the sauce, but you may want to peel and seed the cucumber depending on the variety – please see tips below.
Combine Greek yogurt, cucumber, garlic, dill, and ground black pepper in a bowl. Add salt to taste. Drizzle with olive oil before serving.
advice
If you are using an English cucumber (which is long, has a thin skin, and relatively small seeds) to prepare tzatziki, there is no need to peel or pit it.
For thicker tzatziki, place the grated cucumber in a colander or sieve and sprinkle with salt. Mix the mixture and let the liquid drain for 5-10 minutes. Wrap the cucumber in a tea towel and squeeze out excess liquid.
Tzatziki will keep for about three days in the refrigerator.
There are 2 grams of net carbs per serving, including tzatziki.
Oven method
Preheat the oven to 410°F (210°C). Follow recipe through step 2, and bake for 12 minutes.
