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Keto Mozzarella Almond Dinner Buns (No Flour)
Cheesy keto buns built on an almond-mozzarella dough with Parmesan, psyllium and butter. Shaped into 6 rounds, sesame-topped and baked to a golden crumb.
20 min prep / 60 min total
517 kcal
14.6g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 224 galmond flour
fine
- 16 gpsyllium powder
- 14 gbaking powder
- pinchsalt
- dried garlic
- basil
- 3large eggs
room temperature
- 60 mlolive oil
- 15 mlapple cider vinegar
- 170 glow-moisture mozzarella
- 33 gParmesan
grated
- 28 gbutter
- sesame seeds
for topping
Instructions
Preheat oven to 175°C (350°F) and line a baking sheet with parchment.
Whisk 224g almond flour, 16g psyllium, 14g baking powder, salt, dried garlic and basil in a large bowl.
Beat 3 eggs lightly, then stir in 60ml olive oil and 15ml apple cider vinegar.
Melt 170g mozzarella, 33g Parmesan and 28g butter gently until stretchy, then fold into the dough with the egg mixture.
Knead 2- with an immersion mixer until smooth, rest , then divide into 6 balls and flatten slightly on the tray.
Sprinkle with sesame seeds and bake at 175°C for 35- until golden; cool in pan before transferring.
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