Well, I think that now we can have one.

I found this recipe over at www.lowcarbfriends.com and I made it tonight. I will post the original recipe and my tweaked one after it. The bake mix is awesome by the way and a lot cheaper than buying it!

ORIGINAL VERSION BY SHERRIELEE
(Comments by Galatea)
Artisan Flat Bread (Ciabatta/Foccacia)

Preheat oven to 350

8 oz cream cheese
4 eggs
1/2 C almond flour
1/4 C parmesan cheese
3/4 C Atkins bake mix (I use the knock off homemade fake mix instead of his - recipe to follow)
1 tsp fresh minced garlic
salt and pepper (this can get salty so watch it - 1 tsp maybe too much in the salt area)
1 tsp baking powder

Mix this in the food processor until smooth. Then add and stir by hand

1 C shredded Italian cheeses (I use preshredded from the store)

Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick and you can't make sandwiches with it)

Sprinkle with:

2 tsp of assorted herbs (I used basil, oregeno and garlic)

Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 on)

Remove from oven and brush with

1 Tbl of olive oil

Pop out of pan and cool on a wire racks.

For 12 servings I get the following per serving:

Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9

BAKE MIX

1 C soy flour
2 C soy protein isolate
2 TBL baking soda
1 tsp salt
2 TBL granular Splenda

Mix well and then sift together. I store mine in the refrigerator and use in the same proportions as any recipe calling for low carb bake mix. I usually use the bake mix as a slight addition in other recipes

3 carbs per 1/2 C

~~~~~~~~~~Lisa's Version for Brits!~~~~~~~~~~~~
Artisan Flat Bread (Ciabatta/Foccacia)
Preheat oven to 350/175

8 oz cream cheese
3 large eggs (I hate 'eggy', hence only the 3 and they are huge.)
1/2 C almond flour
1/4 C parmesan cheese
3/4 C mock Atkins bake mix (recipe to follow)
1 tsp fresh minced garlic
1/2 tsp sea salt
1/2 tsp baking powder

Mixed it all in the food processor until smooth.
Then added in:
1/2 cup grated mature cheddar
1/2 cup grated halloumi cheese

Poured onto swiss roll tin lined with silpat/non-stick baking parchment.
It was quite easy to spread actually - I used a butter knife and it was fine.

Sprinkled with:
1 tsp of mixed Italian herbs

Bake until nicely browned on top (my oven is about 25 minutes, but I watched it from 20 on)

Remove from oven and brush with 1 Tbl of olive oil

Pop out of pan and cool on a wire racks.

Mock Atkins bake mix:
1 cup soy flour
1 1/2 cups soy protein isolate
1/2 cup whey protein isolate
1 TBL baking soda
1 tsp salt
1 TBL granular Splenda

Before baking:

After baking!

Must admit the photo looks good Lisa. Not a bread fan, so will give it a miss. Will be interested in others experiences.

I just like having the convenience of something to hold the meat with! lol