Fathead Bread Keto Recipe
This recipe can be adapted for multiple purposes of 'bread,' including but not limited to pizza dough, bagels and breakfast bread rolls.
Break out the grill to make some sliders... and let's deliver a low-carb, keto-friendly bun to go with it!
TGK Founder Amber Lewis took the low-carb/keto recipe 'Fathead Bread' for a spin as a great way to create a slider bun. This recipe can be adapted for multiple purposes of 'bread,' including but not limited to pizza dough, bagels and breakfast bread rolls.
One suggestion from Amber: set the bread at the size/thickness you intend it to be used when putting in the oven. It will 'rise' but it doesn't grow in size 😉.
Recipe Notes: Makes 4 mini rolls.
Prep Time: 15 min / Cook Time: 10-12 minutes / Total Time: 25 min
Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.
Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese. Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
- Remove dough from refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in 1/2 to form a top and bottom bun. Place dough, cut-sides down, on the prepared baking sheet.
Bake in the preheated oven until golden and set up, 10 to 12 minutes.