ingredients
Serves 8
3 Eggs, reserve 1 for the egg wash
Baking & Spices
1 1/3 cups
Almond flour, super fine
2 tbsp Coconut flour
1 1/2 tbsp baking powder
2 oz Cream cheese, full fat
1 1/2 cups Low moisture shredded mozzarella cheese, part skim
Preheat oven to 350
Line baking sheet with parchment paper
In a small bowl, whisk together the dry ingredients
In a large microwave safe bowl add the cheese. Cover the cream cheese with the mozzarella cheese. Melt for 30 second intervals. Stir each time until cheese is completely melted and uniform it will resemble a dough.
You could also do this over a double boiler on the stove if you would like.
Allow the cheese dough to cool for a few min. You want it warm to the touch but not hot to cook the eggs. You don’t want it too cold either or it won’t blend with the other ingredients well.
Add the eggs and dry ingredients to the cheese. Into a food processor with dough blade or mixer with dough attachments. I use my hand mixer or kitchenaid. Dough will be sticky
Scoop out put on a large sheet of plastic wrap and kneed until it forms a uniform ball.
Lightly coat your hands with oil. Cut into 8 pieces and roll into balls. You can even form some them if you want. Like hotdog rolls
Whisk the final egg and spread it on top of the rolls.
Bake for 21-25 min in the middle rack until golden brown.
They are best eaten hot. Put leftovers in the Refrigerator or freezer. Reheat in the microwave, oven or toaster oven
216 calories
6 G protein
11 G Fat
6 carbs
net carbs: 4g