(Camila Kost version)
INGREDIENTS
(8 servings)
MASS
125 g of mozzarella 
, in strands 30 g of cream cheese 1 egg 
1 teaspoon baking powder 1 beaten egg to brush the dough STUFFED
150 g mozzarella, shredded 150g feta cheese, cut into small cubes 2 eggs 30 g of butter 
, cut into two medium squares
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PREPARATION
1. Preheat oven to 200°C 
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.2. In a large microwave-safe bowl, place the almond flour , mozzarella, and cream cheese. Microwave for 1 minute, mix 
and heat for 1 more minute. Mix until well combined.
and heat for 1 more minute. Mix until well combined. 3. Add the baking powder and egg. Mix again and knead until a smooth dough forms.
4. Mix the two cheeses of the filling and set aside.
5. Divide the dough into 2 balls. Place one ball between two sheets of parchment paper and roll it out with a rolling pin into a round (pizza shape). Cover the dough with half of the cheese mix and fold the two sides together to form a boat shape. 
. Connect the touching ends. Repeat.
. Connect the touching ends. Repeat. 6. Place the jars on a baking sheet lined with parchment paper. Brush the sides of the jars with beaten egg. to brown the dough.
to brown the dough.7. Bake for 10 minutes 
or until the cheese melts. Remove from the oven, break an egg in the center of each jar and add the square of butter on one side.
or until the cheese melts. Remove from the oven, break an egg in the center of each jar and add the square of butter on one side. 8. Return to the oven for 5 more minutes or until the egg is cooked. Garnish with chopped parsley and enjoy!
9. Enjoy! 
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TIP: This is the classic way to stuff Khachapuri, but have fun and make them with your favorite keto filling. 
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