Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
Intensity: Easy (Minimal effort, simple technique)
Yield: 6 buns
Serving Size: 1 bun
Ingredients
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1 ½ cups shredded mozzarella cheese
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2 ounces cream cheese, cubed
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1 large egg, room temperature
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¾ cup super fine almond flour
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1 teaspoon baking powder
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¼ teaspoon garlic powder (optional, for savory buns)
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Pinch of salt
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Optional toppings: Everything bagel seasoning, sesame seeds, flaky sea salt
Instructions
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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.
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Melt the Cheeses: Place the shredded mozzarella and cubed cream cheese in a large microwave-safe bowl. Microwave in 30-second increments, stirring well in between each interval, until the cheeses are completely melted and smooth when stirred together. This usually takes about 60-90 seconds total. Alternatively, you can melt them together in a double boiler on the stovetop over low heat, stirring constantly.
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Incorporate the Egg: Let the melted cheese mixture cool for about a minute. (If it’s too hot, it will cook the egg when you add it). Add the egg to the bowl and quickly stir until it is fully incorporated into the cheese. The mixture will look a bit like a sticky, shiny dough.
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Add Dry Ingredients: Add the almond flour, baking powder, garlic powder (if using), and a pinch of salt to the bowl. Stir vigorously with a spatula or spoon until a cohesive dough forms. It might look a little separated at first, but keep mixing; it will come together.
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Form the Buns: With slightly wet hands (to prevent sticking), divide the dough into 6 equal portions. Gently roll each portion into a smooth ball. Place the balls onto the prepared baking sheet, spacing them a few inches apart.
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Bake: Bake for 12-15 minutes, or until the buns are puffed up, firm to the touch, and golden brown on top.
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Cool and Enjoy: Let the buns cool on the baking sheet for at least 5-10 minutes before serving. This is an important step, as they are very soft and fragile when hot but will set as they cool.
Tips for Success:
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Weigh Your Almond Flour: For the most accurate results, use a kitchen scale. 3/4 cup of almond flour is typically about 84 grams. Scooping can lead to using too much flour, making the buns dry.
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Don’t Skip the Parchment Paper: This dough is sticky, and parchment paper ensures easy removal and cleanup.
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Wet Hands are Your Friend: The dough will be sticky. Lightly wetting your hands with cold water before rolling the balls makes the process much easier and prevents the dough from sticking to you.
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Storage: Store leftover buns in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster oven or microwave for a few seconds to restore their softness.
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Freezing: These buns freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
Recipe Card Notes:
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Gluten-Free: Yes
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Vegetarian: Yes
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Low-Carb / Keto-Friendly: Yes
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Make-Ahead: The dough can be made and rolled, then refrigerated on the baking sheet for up to 2 hours before baking. You may need to add a minute or two to the bake time.
Nutrition Information
Please note: This information is an estimate and provided as a courtesy. Actual values may vary depending on the specific brands of ingredients used and any additions or substitutions.
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Serving Size: 1 bun
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Calories: 210
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Total Fat: 17g
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Saturated Fat: 6g
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Cholesterol: 55mg
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Sodium: 250mg
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Total Carbohydrates: 4g
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Dietary Fiber: 1g
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Net Carbohydrates: 3g
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Protein: 11g