- 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)
In a medium bowl, stir together the warm water and inulin. Stir in the yeast and set aside for 10 minutes.
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.
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.
Chill the dough in the fridge for 15-20 minutes, until it’s not too sticky to work with.
Preheat the oven to 400 degrees F (204 degrees C). Line a 10×15 baking sheet with parchment paper.
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.
Sprinkle the rolls with sesame seeds, if using, and press in lightly so that they stick.
Bake for 10-15 minutes, until the rolls are golden brown.
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