Learn how to make low-carb burger buns to enjoy as keto hamburgers, breakfast buns, lunch sandwiches or dinner rolls. These are gluten-free and grain-free too. From The Frugal Keto Cookbook by Emily Pierce.
3 cups (336 g) shredded mozzarella cheese
1.5 cups (156 g) almond flour or meal
1 tsp baking powder
- Preheat the oven to 350°F (177°C, or gas mark 4) and place a rack in the middle. Line a baking sheet with parchment paper.
- Add the mozzarella cheese to a microwave-safe bowl. Microwave for 30 seconds and then stir the cheese. Microwave for 30 seconds. Stir. Continue to repeat short bursts in the microwave until the cheese is completely melted. Crack the egg into the bowl and stir the egg and the cheese together with a wooden spoon.
- In a separate bowl, combine the almond flour and baking powder. Mix well. Add the dry mixture to the cheese mixture. Stir to combine. Once you have mixed as well as you can with a wooden spoon, knead with your hands until the dough is completely uniform.
- Divide the dough into 4 equal sections and roll each section into a ball. Place the buns on the baking sheet and bake for 15 to 20 minutes until golden brown. Allow the buns to cool fully before removing them from the baking sheet.