The instructions are for 16 servings. Please modify as necessary.
Bites of cheese dough
Melt the mozzarella and cream cheese in a nonstick pan over medium heat or in a bowl in the microwave. Stir until thoroughly combined.
Add the almond flour, half of the Parmesan cheese, egg, white wine vinegar and baking powder. Form a smooth dough by kneading it with your hands or using an electric mixer with a dough hook.
Divide the dough into balls with your fingers or a small cookie cutter; they should be about 1-1/2 inches (4 cm) in diameter. Put them in the remaining Parmesan cheese.
Preheat an air fryer to 400°F (200°C). When it is hot, place the bite of dough in the basket and cook for 8 minutes.
Dip tzatziki
Mouth and finely chop the cucumber, or grate it using a coarse grater. The skin adds color and texture to the sauce, but you can peel and grate the cucumber depending on the variety – please see tips below.
Mix Greek yogurt, cucumber, garlic, dill and black pepper in a bowl. Add salt to taste. Drizzle with olive oil before serving.
Tips
If you’re using English cucumbers (which have long, thin skins and relatively small seeds) for tzatziki, you don’t need to peel or core them.
For thick tzatziki, place the grated cucumber in a colander or sieve and sprinkle with salt. Combine and drain the liquid for 5-10 minutes. Wrap the cucumber in a towel and squeeze out the excess liquid.
Tzatziki will keep in the refrigerator for about three days.
There are 2 grams of net carbs per serving, including tzatziki.
Oven method
Preheat oven to 410°F (210°C). Continue with the recipe through Step 2 and bake for 12 minutes.
