Even if you don’t consider yourself all that good at baking, you can still master this simple recipe. The rolls are best served hot with butter. The buns hold up well whether you’re making hamburgers or sloppy joes.
Here are the ingredients:
- 3 cups shredded mozzarella cheese
- 4 ounces cream cheese
- 2 eggs (free range, pasture raised)
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cut plain low carb yogurt or buttermilk
Note: This recipe works best with a food processor. You can use a mixer, but the food processor works best for ensuring that ingredients are combined evenly and smoothly.
Preheat oven to 400˚F.
In a microwave safe mixing bowl, combine cream cheese and mozzarella cheese. Microwave in 4-6 minute intervals until cheese is melted. Mix well.
Pour cheese mixture into food processor and add your eggs, almond flour, coconut flour, baking soda, baking power, salt, and yogurt or buttermilk. (I used FAGE 2% milk fat Greek strained yogurt with excellent results.)
Pulse the ingredients until they are well combined.
The dough will be very sticky. Scoop out the dough onto a parchment lined countertop surface or cooking pan and shape it into bun or bisquit sizes (your preference). To handle and shape the dough, you will have to wet your hands with water, or add a light coating of oil to your palms.
Pull apart the size you want and shape the dough into balls no larger than about 2-2 1/2 inches in diameter. The bigger the dough the longer cooking time it will require. Allow spaces of about an inch between the dough balls on the tray.
Note: I brushed on an egg wash and sprinkled sesame seeds on top of my buns before placing the tray in the oven.
Bake for about 13-15 minutes, depending on the size of your dough.
Here is how they turned out! Yum!