Sunday, January 31, 2021




These keto buns are so soft, mushy, and chewy, you won't believe they're low in carbs! they are perfect as a hot bun or even as a slider!


  • 2 tablespoons of coconut flour
  • 1 1/3 cups super fine almond flour 
  • 3 large eggs one egg is reserved for egg washing
  • 1-1 / 2 cups grated low-moisture part-skim mozzarella cheese
  • 2 oz whole cream cheese
  • 1 1/2 tsp. Double-acting aluminum-free baking powder


First, preheat the oven to 350 ° F. Line a baking sheet with parchment paper.

Then, in a small bowl, whisk together the almond flour, coconut flour and baking powder. Put aside.

Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and causing a mess in your microwave). Melt in the microwave at 30 second intervals. After every 30 seconds, stir the cheese until the cheese is completely melted and uniform and looks like a paste in appearance (see photo for reference). It should only take about 1 minute of total cooking time. Do not try to microwave all the time at a time as some of the cheese will be overcooked. You can also melt the cheeses on the stove in a double boiler.

Let the cheese dough cool slightly (just a few minutes) so that it is still warm to the touch but not too hot. If the cheese is too hot, it will cook the eggs. But don't let the cheese cool completely because it will get hard and you won't be able to mix it with the other ingredients in the dough.

Add cheese, 2 eggs (remember the third egg is only for the egg finish) and the almond flour mixture in a food processor with a dough blade. Mix on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Remove the dough with a spatula and place it on a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have an even dough ball. Lightly coat your hands with oil and divide the dough into 8 equal parts. Roll each dough between your palms until it forms a round, smooth ball. Place dough balls on a baking sheet, 2 inches apart.

Add the final egg to a small bowl and whisk. Liberally brush the surface of the rollers with egg.

Bake the buns for about 21 to 23 minutes in the middle rack of your oven or until the buns are golden brown. Rolls are best eaten hot.

Happy Cooking Time.


These buns should be eaten hot. When they cool, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or in the oven.