Keto Buns
Keto buns made with shredded mozzarella, cream cheese, almond flour, baking powder, and eggs.
Servings: 6 buns
Ingredients
Ingredients
- 3 cupsshredded cheesemozzarella cheese * See notes
- 2 ouncescream cheese
- 1 3/4 cupsalmond flour
- 1 tablespoonbaking powder
- 2 largeeggs
Instructions
Instructions
- Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper and set it on the middle rack.
- In a microwave-safe bowl, combine the 3 cups shredded mozzarella and 2 ounces cream cheese. Microwave in 20-second intervals, stirring between each interval, until the cheeses are mostly melted.
- Whisk the melted cheeses until smooth and combined. Let the mixture cool slightly (about 1–2 minutes) so it is warm but not piping hot.
- Transfer the warm cheese mixture to a food processor. Add 1 3/4 cups almond flour, 1 tablespoon baking powder, and the 2 large eggs. Pulse (or process) until the mixture forms a thick, cohesive dough, stopping to scrape down the sides as needed.
- Lightly dust a work surface with a little almond flour. Transfer the dough onto the surface. With slightly damp hands, knead the dough several times until it is smooth and holds together.
- Divide the dough into 6 equal portions. Roll each portion into a ball, place them on the prepared tray, and gently press each ball into a bun shape about 1/2–3/4 inch thick.
- Bake the buns for 14–17 minutes, or until the tops are golden brown.
- Remove the tray from the oven and let the buns cool on the tray for 5 minutes before slicing in half and serving.
Equipment
- Oven
- baking tray
- Parchment Paper
- Microwave-safe bowl
- Microwave
- Food Processor
Notes
Notes
* Mozzarella cheese is best, as it is mild flavored. You can also use cheddar cheese or provolone, but the flavor will be more prominent.
** 2 eggs will be used for the dough, and the remaining egg will be used to brush on top of the buns.
For slider buns, make 12 portions.
For the glaze and topping: 1 large egg and 1 tablespoon sesame seeds
TO STORE
: Leftover buns should be stored in the refrigerator, covered. They will keep well for up to 1 week.
TO FREEZE
: Slice the buns in half and place them in a ziplock bag and store them in the freezer for up to 6 months.
TO REHEAT
: Either microwave the buns for 30 seconds or slice them in half and heat in a non-stick pan until warm.
* Mozzarella cheese is best, as it is mild flavored. You can also use cheddar cheese or provolone, but the flavor will be more prominent.
** 2 eggs will be used for the dough, and the remaining egg will be used to brush on top of the buns.
For slider buns, make 12 portions.
For the glaze and topping: 1 large egg and 1 tablespoon sesame seeds
TO STORE
: Leftover buns should be stored in the refrigerator, covered. They will keep well for up to 1 week.
TO FREEZE
: Slice the buns in half and place them in a ziplock bag and store them in the freezer for up to 6 months.
TO REHEAT
: Either microwave the buns for 30 seconds or slice them in half and heat in a non-stick pan until warm.