Bread or buns and butter on the table at dinner time was a staple in my family when I was growing up. Then the low-fat craze hit and it was bread or buns with margarine (my dad always called it candle wax!). There was bread or buns at every meal, cereal and toast, a sandwich for lunch and bread or buns with dinner (I won’t say that dinner also included potatoes and gravy or pasta too!). And then there was dessert. Yikes, no wonder I was obese.
While we don’t eat low-carb or keto breads daily, it is a nice option to have when you do occasionally want a sandwich or panini! This recipe is divided into six which is a really good size to make a sandwich. If I want something to have with soup or a salad, You can divide by twelve and still have a nice sized bun. Don’t forget to add some healthy grass-fed butter to your bun! Yum!Print
Soft and fluffy, these rolls make a great addition to any dinner table or bagged-lunch sandwich!
2 cups almond fine flour
1 TBSP baking powder
3 cups full-fat mozzarella cheese
2 large eggs, at room temperature
5 TBSP full-fat cream cheese (1/3 of an 8oz. block)
Sesame seeds and 1 egg white for garnish (optional)
- Place a rack in the center of the oven and preheat it to 425F. Line a cookie sheet with parchment paper or a silicon baking mat.
- In a large mixing bowl combine the almond flour and baking powder. Blend thoroughly ensuring there are no lumps and it’s well mixed.
- In a separate dish, beat the eggs and set them aside.
- In a large microwave-safe dish, combine the cream cheese and shredded mozarella cheese together and microwave for 1 minute and 30 seconds. Remove from the microwave and stir. Microwave an additional 30 seconds or so until the mixture is soft and mixes together easily.
- Add the almond flour mixture to the cheese mixture and add the beaten eggs. Mix everything together until well blended.
- Wet your hand with cold water and take 1/6th of the dough and shape into a ball and place on baking sheet.
- Wet hands again and repeat this process until all the dough is used and you have six buns on your tray.
- OPTIONAL: Brush each bun with beaten egg white and sprinkle with sesame seeds if desired.
- Place the cookie sheet in the middle of the rack and bake for approximately 13 – 14 minutes or until golden brown (you may want to turn your tray after 10 minutes of baking depending on how evenly your oven bakes).
- Cool the rolls on the cookie sheet for a minute and then transfer them to a cooling rack.
- Once completely cool, cut them in half and build yourself a sandwich!
Store in an air tight container in the fridge for up to 5 days.