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!
- 2 cups almond 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.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 399.5Total Fat: 33.3gSaturated Fat: 11.4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 113.2mgSodium: 608.6mgCarbohydrates: 8.8gNet Carbohydrates: 5.3gFiber: 3.5gSugar: 2.5gProtein: 19.8g
This Nutrition Panel is provided as a courtesy and we try to be accurate, but feel free to make your own calculations. Research indicates that sugar alcohols do not affect blood glucose levels in many people, but does for some. As we are all bio-individual, the best way to know for certain is to test yourself