Ingredients:
2 cups almond flour
1 cup Greek yogurt (full-fat)
1 cup shredded mozzarella cheese
1 tablespoon baking powder
2 large eggs
1 teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds (optional, for topping)
Instructions:
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Mix the almond flour, baking powder, and salt in a large bowl.
Melt the mozzarella cheese in a microwave or on the stovetop until smooth and stretchy.
Add the Greek yogurt, eggs, and apple cider vinegar to the flour mixture and combine.
Fold in the melted mozzarella cheese until a dough forms. This might take some elbow grease!
Shape the dough into 6-8 buns and place them on the prepared baking sheet.
Sprinkle with sesame seeds if using.
Bake for 20-25 minutes, or until the buns are golden brown and firm to the touch.
Cool the buns on a wire rack before serving. Enjoy! 
Macros per serving (1 bun):
Calories: 220
Fat: 17g
Protein: 8g
Carbs: 5g (net carbs: 2g)
Fiber: 3g
Nutritional Information per serving:
Total Fat: 20g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 350mg
Potassium: 75mg
Vitamin A: 200 IU
Calcium: 150mg
Iron: 1mg
These keto yogurt buns have become my go-to for brunches and dinners. The trick to a great texture is in the mixing—don’t skimp on incorporating the mozzarella! I also love to experiment with different toppings; poppy seeds, garlic powder, or even a bit of rosemary. You’d be surprised how versatile these little buns can be. 
Give these buns a shot! You may just find them to be your new keto staple.
