This low- to net zero-carb bread can be used for bagels, pizza dough, and breakfast bread rolls.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 sandwich rolls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.

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  • Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese. Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.

  • Remove dough from refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in 1/2 to form a top and bottom bun. Place dough, cut-sides down, on the prepared baking sheet.

  • Bake in the preheated oven until golden and set up, 10 to 12 minutes.

Nutrition Facts

240 calories; protein 13.5g; carbohydrates 4.2g; fat 19.4g; cholesterol 90.5mg; sodium 522.2mg. Full Nutrition
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Reviews (13)

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Most helpful positive review

Rating: 4 stars
08/27/2019
I've made at least a dozen types of keto/fathead breads which all have slightly different variations of ingredients. The flavor of these is delicious! The execution, however, is problematic, hence the 4 stars instead of 5. I tried 1 bun using the stated method (cutting in half BEFORE baking) - the two halves turned out like small "cookies" and were very small and thin, about 3" in diameter, about slider bun size but thinner. It was also difficult to keep the dough from becoming misshapen when cutting it raw. I baked the next three buns without cutting them in half first. I rolled the dough into a ball, flattened it to about 3/4" thickness and baked for 12 mins. Not only did these produce bigger buns, it was much easier to slice them in half after they had baked and cooled. Another issue: 425F was too hot (at least in my oven), so I lowered it to 400F and they came out perfectly browned. I made my first one into a turkey sandwich - DELICIOUS! These would also make great breakfast sandwiches with egg and sausage rounds, or shaped into biscuits. They definitely have an eggy texture, but if you are used to fathead breads, you will love these! Read More
(15)
15 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/27/2019
I've made at least a dozen types of keto/fathead breads which all have slightly different variations of ingredients. The flavor of these is delicious! The execution, however, is problematic, hence the 4 stars instead of 5. I tried 1 bun using the stated method (cutting in half BEFORE baking) - the two halves turned out like small "cookies" and were very small and thin, about 3" in diameter, about slider bun size but thinner. It was also difficult to keep the dough from becoming misshapen when cutting it raw. I baked the next three buns without cutting them in half first. I rolled the dough into a ball, flattened it to about 3/4" thickness and baked for 12 mins. Not only did these produce bigger buns, it was much easier to slice them in half after they had baked and cooled. Another issue: 425F was too hot (at least in my oven), so I lowered it to 400F and they came out perfectly browned. I made my first one into a turkey sandwich - DELICIOUS! These would also make great breakfast sandwiches with egg and sausage rounds, or shaped into biscuits. They definitely have an eggy texture, but if you are used to fathead breads, you will love these! Read More
(15)
Rating: 5 stars
02/02/2020
This was awesome. Did as the other review suggested and sliced after baking-worked perfectly. Even my bread-loving husband who suffers through taste-testing my Keto recipes loved it. Thank you for the recipe! Read More
(1)
Rating: 5 stars
03/06/2020
I love this bread so much! I have been making it with different cheeses and adding things like bacon, onion, garlic... I made it into bagels. Love it! I also mixed Italian seasoning into the flour. Rolled it out. Baked for 10 minutes at 375°. I then put garlic butter instead of sauce. Topped with chicken, broccoli, mushrooms and mozzarella cheese. Baked it for another 5 minutes untill the cheese was melted. Turned out great! The family loved it! Read More
(1)
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Rating: 5 stars
08/18/2020
We loved the flavor and texture, but were a bit disappointed in the size of the rolls created. We'll make double batches in future (at least!). Definitely a favorite, though! Read More
Rating: 5 stars
05/13/2020
This has been a go-to recipe for me for years. Even people that don't follow the keto lifestyle love this bread. Highly recommend this recipe! Read More
Rating: 5 stars
04/27/2020
Made as directed, but planned to cut the buns after baking at 400. They were just right - no cutting, so I had 2 tops and 2 bottoms and 4 burger patties! LOL. Will double the recipe next time, but it was delicious. We haven't had bread for about 5 months and this was a super treat! Thanks for the recipe! Read More
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Rating: 5 stars
01/03/2021
I read some of the reviews first, so I didn't try to cut the raw dough. I heartily agree that the recipe needs to be doubled at least! So tasty! Would make great hamburger buns! Read More
Rating: 5 stars
10/17/2020
Doesn’t taste eggy! Good texture. I made two large buns with the intent to slice them after baking, but they thinned out quite a bit, so I instead I just broke them in half to make tops/bottoms for two sandwiches. Read More
Rating: 5 stars
09/16/2020
Pretty good! Beats not having a bun on your burger! Read More
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