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Prep time: 10 minutes
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Cook time: 15-18 minutes
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Total time: 25-28 minutes
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Yield: 6 buns
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Category: Bread, Snack, Side Dish
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Cuisine: American, Keto, Low-Carb, Gluten-Free
Ingredients
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1 ½ cups shredded mozzarella cheese (low-moisture, part-skim works best)
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2 oz cream cheese, softened and cut into cubes
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1 large egg, lightly beaten
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¾ cup superfine almond flour
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1 teaspoon baking powder
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¼ teaspoon garlic powder (optional)
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Pinch of salt
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Optional for topping: Everything bagel seasoning, sesame seeds, or flaky sea salt
Instructions
1. Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This is crucial, as the buns will stick to foil or an unlined pan.
2. Melt the Cheeses:
Place the shredded mozzarella and cubed cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring well in between, until the cheeses are completely melted and can be stirred into a smooth, uniform mass. This usually takes about 60-90 seconds total. Be careful not to overheat.
3. Incorporate the Dry Ingredients:
To the bowl of hot, melted cheese, immediately add the beaten egg, almond flour, baking powder, garlic powder (if using), and a pinch of salt.
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Intensity: High. Use a sturdy spatula and work quickly but carefully. The heat from the cheese will help everything combine, but you need to stir vigorously to incorporate the egg and dry ingredients before the cheese starts to cool and stiffen. The mixture will look a little shaggy at first but will soon come together into a cohesive, sticky dough.
4. Form the Buns:
Allow the dough to cool for just 1-2 minutes so it’s easier to handle. It will still be warm. Moisten your hands with a little water or oil to prevent sticking. Divide the dough into 6 equal portions. Gently roll each portion into a smooth ball and place them on the prepared baking sheet, spacing them a few inches apart.
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Intensity: Low to Medium. This step is gentle. You don’t want to compact the dough too much, just shape it into balls. If the dough becomes too stiff to work with, pop it back in the microwave for 5-10 seconds to soften.
5. Add Toppings and Bake:
If desired, sprinkle the tops of the buns with everything bagel seasoning, sesame seeds, or a pinch of flaky sea salt. Bake for 12-15 minutes, or until the buns are puffed up and golden brown on top.
6. Cool and Serve:
Remove from the oven and let them cool on the baking sheet for at least 10-15 minutes.
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Chef’s Tip: This is the hardest part! They need this time to set. If you cut into them immediately, they will have a gummy, eggy texture. As they cool, the structure firms up, giving them that perfect bread-like texture. Serve warm or at room temperature.
Notes
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Almond Flour: Be sure to use superfine almond flour, not almond meal. Almond meal is coarser and will result in a denser, grainy bun.
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Cheese: Low-moisture, part-skim mozzarella is key. Fresh mozzarella packed in water contains too much moisture and will make the buns soggy.
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Mixing: Work quickly when combining the wet and dry ingredients. The residual heat from the melted cheese is what helps the dough come together. If it gets too stiff before the buns are formed, a quick 5-10 second reheat in the microwave will make it pliable again.
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Storage: Store leftover buns in an airtight container in the refrigerator for up to 5 days. Reheat gently in a microwave (10-15 seconds) or toaster oven to restore freshness.
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Freezing: These buns freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or in the microwave.
Nutrition Information
(Please note: Nutritional information is an estimate and will vary based on the exact brands of ingredients used, sizing, and any added toppings. This information is provided as a courtesy and should not be considered a guarantee.)
Serving Size: 1 bun
Calories: 210
Total Fat: 17g
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Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 280mg
Total Carbohydrates: 5g -
Dietary Fiber: 2g
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Net Carbs: 3g
Protein: 11g