Posted by Duration:
INGREDIENTS:
- 1 packet Active dry yeast (2 1/4 tsp)1/4 cup Water (lukewarm)
- 1 tsp Inulin powder
- 3/4 cup Almond Flour
- 1/2 tbsp Gluten-free baking powder
- 1 large Egg (beaten)
- 1 1/2 cups Mozzarella cheese
- 1 oz Cream cheese (cubed)
- Sesame seeds (optional, for topping)
INSTRUCTIONS
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In a medium bowl, stir together the warm water and inulin. Stir in the yeast and set aside for 10 minutes.
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In another medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
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Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
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Chill the dough in the fridge for 15-20 minutes, until it’s not too sticky to work with.
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Preheat the oven to 400 degrees F (204 degrees C). Line a 10×15 baking sheet with parchment paper.
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Using oiled hands, form a ball with the dough. Cut it into 8 sections, like a pie. Roll each section into a ball and place onto the lined baking sheet, 2 inches apart. Repeat with the remaining dough sections.
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Sprinkle the rolls with sesame seeds, if using, and press in lightly so that they stick.
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Bake for 10-15 minutes, until the rolls are golden brown.
RECIPE NOTES:
Serving size: 1 keto dinner roll
NUTRITION INFORMATION PER SERVING
Calories: 139 | Fat: 11g | Total Carbs: 4g | Net Carbs: 2.5g | Fiber: 1g | Sugar: 1g | Protein: 9g