Cheese keto buns

Buns can be stored in the refrigerator or freezer in an airtight container or ziplock bag. Before serving, it will be enough to heat them in the microwave several times for 20-30 seconds. The warm-up time depends on the power of your microwave oven.

Ingredients

• 90 gr chopped mozzarella
• 90g chopped cheddar
• 1 PC. egg
• 40 gr chopped parmesan
• 90 gr almond flour
• 1 tea spoon. baking powder
• ¼ tea. spoon. garlic powder

Directions

1. In a microwave-safe bowl, combine mozzarella and 3 cheddar cheese. Place the cheese in the oven for 30 seconds, then stir the cheese and return it to the oven for another 30 seconds. When the cheese has melted and cooled slightly, add the egg and stir.
2. In a separate bowl, combine all dry ingredients and Parmesan cheese.
3. After mixing, add the melted cheese and egg mixture. Stir.
4. Knead the mixture with your hands for a few minutes. If the dough becomes too heavy to work with, you can microwave it again to soften the cheese.
5. Note: the main thing is not to overheat the dough. Do not heat it for more than 15 seconds. If you heat the dough too much, the butter will start to separate from the cheese, so the dough will not rise.
6. Divide the dough into 6 equal portions. Roll each piece into a ball, then place on a parchment-lined baking sheet. Press lightly on the bun to flatten it. When baked in the oven, the buns will rise slightly.
7. Brush each bun with a raw, lightly beaten egg. This will give the buns a nice crust color (you can skip this step).
8. Sprinkle extra sesame seeds and onion spices over the buns (optional).
9. Bake the buns in the oven at 180 ° C for 12-15 minutes. The exact time depends on the oven, so check the buns after 10 minutes. The buns are ready when they have risen slightly and the top is golden brown.