Ingredients
The following ingredients have 9 Servings
- 2 cups superfine blanched almond flour
- 3 tbsp coconut flour
- 2 tbsp aluminum free baking powder
- 3 tbsp erythritol granular
- 2 1/4 cups pre-shredded mozzarella cheese (part skim low moisture )
- 3 oz full fat cream cheese
- 3 large eggs
- 2 tbsp butter (melted)
- sugar free maple syrup (to taste)
Instruction
- Preheat oven to 350°F. Line the bottom of a 9 inch square baking pan with parchment paper.
- In a small bowl, whisk together almond flour, coconut flour, baking powder and erythritol.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform and resembles a dough in appearance. This should only take around 1-2 minutes total cooking time. Do not try to microwave the full time at once because some of the cheese will overcook.
- Add cheese, flour and eggs into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky.
- Scoop out dough with a spatula and place onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball. Divide dough into 9 equal parts. Roll each dough between your palms until it forms a smooth round ball. If you find the dough is too sticky to roll, lightly coat your hands with oil before rolling the dough.
- Place dough balls onto baking pan, spaced evenly apart.
- Bake rolls for about 22-28 minutes in the middle rack of your oven, or until rolls are a dark golden brown.
- While rolls are baking, stir together melted butter and syrup. When rolls are finished, brush tops melted butter. Rolls are best enjoyed warm.
