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Keto Pão de Queijo

You'll love these keto pão de queijo – otherwise known as Brazilian cheese puffs! They're super cheesy little rolls that are low carb, LCHF, and gluten free!

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

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Have you heard of Pão de Queijo? Here's what wiki tells us:

Pão de queijo (or Brazilian cheese bread or cheese puffs) is a small, baked cheese roll or cheese bun, a popular snack and breakfast food in Brazil.”

They're traditionally made from tapioca flour (also known as yuca starch), which makes them naturally gluten free, but sadly not low carb. So I decided to adapt my recipe for fathead bread rolls by making them smaller, adding grated Parmesan, and for some authentic flavor – some crumbled queso fresco. If you can't buy queso fresco locally then a very mild feta cheese would be a good alternative.

Got some cheese leftover? Try my new recipes for Queso Fresco Scrambled Eggs and Low Carb Chilaquiles!

How to Make Low Carb and Keto Pão de Queijo

Make the dough by melting shredded mozzarella and cream cheese together in the microwave – it takes about a minute. Add in some grated Parmesan, fine almond flour, and baking powder.

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

Next, add a beaten egg. 

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

Knead the dough until as smooth as possible.

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

Add in the crumbled queso fresco. It won't blend in, so just try to make sure that it is evenly distributed. Divide the mixture into sixteen golf-ball sized balls and place them on a baking sheet lined with a silicone mat.

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

Bake in a preheated oven until they start to turn golden brown on top, about seven or eight minutes. Let cool for five minutes.

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

This keto Brazilian cheese bread is best enjoyed warm from the oven. But they also reheat really well in the microwave!

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

They should be lightly crunchy on the outside, and chewy on the inside – and there's no hiding the amount of cheese in them!

Keto Pão de Queijo - my low carb version of Brazilian cheese puffs! Great for snacking!

You might also like my recipe for fried queso fresco!

Low Carb and Keto Pão de Queijo

Low Carb and Keto Pão de Queijo

Yield: Makes 16
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

You'll love these keto pão de queijo - otherwise known as Brazilian cheese puffs! They're super cheesy little rolls that are low carb, LCHF, and gluten free!

Ingredients

  • 1½ cups shredded mozzarella
  • 2 tbs cream cheese
  • ¾ cup fine almond flour
  • ½ cup grated Parmesan
  • 2 tsp baking powder
  • 1 egg, beaten
  • ½ cup crumbled queso fresco

Instructions

  1. Preheat the oven to 400F.
  2. Make the dough by melting the shredded mozzarella and cream cheese together in the microwave for 1 minute.
  3. Stir in the almond flour, Parmesan, and baking powder.
  4. Next, add a beaten egg. Knead the dough until as smooth as possible.
  5. Add in the crumbled queso fresco. It won't blend in, so just try to make sure that it is evenly distributed. Divide the mixture into sixteen golf-ball sized balls and place them on a baking sheet lined with a silicone mat.
  6. Bake until they start to turn golden brown on top, about seven or eight minutes. Let cool for five minutes before serving.

Notes

7g net carbs per serving of four rolls

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Nutrition Information
Yield 4 Serving Size 4 rolls
Amount Per Serving Calories 360Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 95mgSodium 843mgCarbohydrates 10gNet Carbohydrates 7gFiber 3gSugar 2gProtein 20g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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Nancy

Wednesday 7th of July 2021

Another outstanding recipe! After I incorporate the queso fresco, I shape a 12" roll, cut it in half, then cut each half again, and so on. This way, I manage to make 16 almost identical puffs. I had to bake mine longer to achieve the little golden brown spots, but that's probably a function of my oven. My husband and I ate five apiece the first night, and I can confirm that they reheat nicely, about 6 seconds for one puff. The second batch is in the oven right now.

Georgina

Wednesday 7th of July 2021

I'm so glad that you both liked it!

Carolyn

Friday 26th of February 2021

Could you swap out lupin flour for almond flour?

Georgina

Saturday 27th of February 2021

Sorry, I've never worked with lupin flour. If you try it, let me know!

Salwa

Sunday 14th of February 2021

I liked very much the taste but I think I might have used fresh soft mozzarella cheese. Would that be the reason they were flat? Thank you so much for your advice

Adriana Gutierrez

Wednesday 28th of April 2021

Yes.

Georgina

Sunday 14th of February 2021

The pre-shredded mozzarella is best for this recipe!

Morin

Tuesday 19th of January 2021

Mine turned out completely flat. They were still tasty though. How can I get 'buns' instead of 'pancakes'?

Georgina

Friday 22nd of January 2021

Hmmm. Can you tell me what type of what mozzarella you used?

Mysty

Sunday 27th of December 2020

I found these a bit meh. I added a bit of salt and and oregano to my second batch.

Georgina

Sunday 27th of December 2020

Sounds good to me!

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