INGREDIENTS
2 cups of extra-fine almond flour
3 tbsp. coconut flour
2 tbsp of baking powder without aluminium
2 1/4 cups part-skim pre-shredded mozzarella cheese low humidity
full-fat cream cheese, 3 ounces
Three big eggs
BREAD GLAZE
Melted sugar-free maple syrup with two tablespoons of butter, to taste
INSTRUCTIONS
Set the oven to 350°F. Using parchment paper, line the bottom of a 9-inch square baking pan.
Almond flour, coconut flour, baking powder, and erythritol should all be combined in a small bowl.
In a sizable microwave-safe bowl, combine the mozzarella and cream cheese. Place mozzarella over the cream cheese (this will prevent the cream cheese from overheating). Microwave for 30 second intervals to melt. Microwave for 30 second intervals to melt. Stir the cheese every 30 seconds or so until it is uniformly melted and resembles dough in appearance. The entire cooking time should be under two minutes. Some of the cheese will overcook if you try to microwave it for the entire time at once.
Using the dough blade attachment of a food processor, combine the cheese, flour, and eggs. Once the dough is homogenous, rapidly pulse. It will be a very sticky dough.
With a spatula, remove the dough and spread it out on a sizable piece of plastic wrap. When you have a consistent dough ball, wrap the dough in plastic wrap and knead it a few times within the plastic wrap. Cut the dough into nine equal pieces. Each dough piece should be rolled between your palms into a smooth, rounded ball. If the dough proves to be too sticky to roll, lightly grease your hands before beginning.
Spread out the dough balls evenly on the baking sheet.
Rolls should be baked in the centre of the oven for about 22 to 28 minutes, or until they are a deep golden brown.
Melted butter and syrup should be stirred together as the rolls bake. Brush melted butter on the rolls’ tops once they are done. Warm rolls are the best.
NOTES
NUTRITION
serving: 1 roll, 316 kcal, 9 g carbs, 11 g protein, 24 g fat, 7 g saturated fat, 248 mg sodium, 4 g fibre, 1 g sugar, and 5 g net carbs.
