ngredients:
- 1 ¾ cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon garlic powder (optional, for flavor)
- 1 teaspoon onion powder (optional, for flavor)
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs
- 2 tablespoons butter (melted, for brushing)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder (if using). Set aside.
- Melt the Cheeses: In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each interval, until the cheese is fully melted and smooth.
- Combine Ingredients: Add the melted cheese mixture to the bowl of dry ingredients. Add the eggs and mix well until a dough forms. You may need to use your hands to knead the dough to fully incorporate everything.
- Shape the Buns: Divide the dough into 6-8 equal portions and shape them into balls. Place them on the prepared baking sheet and slightly flatten the tops.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the buns are golden brown on top.
- Brush with Butter: As soon as the buns come out of the oven, brush the tops with melted butter for extra flavor.
- Cool and Serve: Allow the buns to cool slightly on a wire rack before serving. Enjoy them warm with your favorite keto toppings or fillings!
Tips:
- Store any leftover buns in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
- Reheat in the oven or toaster before serving for the best texture.
