Keto Pão de Queijo

These keto pão de queijo are little Brazilian cheese puffs that are crisp and golden on the outside, chewy and stretchy in the middle, and packed with three kinds of cheese. They're low carb and gluten free, with about 7g net carbs for a serving of four rolls!

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Pão de queijo (say "pown jee KAY-zhoo") is one of Brazil's favorite snacks, and it's easy to see why. The traditional version gets its famous chewy texture from tapioca flour, which keeps it gluten free but makes it very high in carbs. So I took the dough from my Fathead Bread Rolls, made the rolls smaller, and added grated Parmesan and crumbled queso fresco for that authentic salty, cheesy flavor. They're a fun snack, a great side with soup, and they disappear fast!

Key Ingredients & Substitutions

The big swap here is the flour. Instead of tapioca flour, which is pure starch, this keto version uses melted mozzarella and almond flour (the classic fathead dough combination) to make a stretchy dough that bakes up chewy inside.

• Shredded mozzarella. This is what replaces the tapioca flour's stretch. Use low-moisture, part-skim or whole milk mozzarella from a bag or block, not fresh mozzarella, which is too wet.
• Cream cheese. A couple of tablespoons melts into the mozzarella and makes the dough softer and easier to knead. Full-fat block cream cheese works best.
• Almond flour. Fine, blanched almond flour gives the rolls structure in place of tapioca flour. Coarse almond meal makes them grainy, so stick with the fine stuff if you can.
• Grated Parmesan. Adds a nutty, salty bite that tastes a lot like the hard Brazilian cheeses used in the original. Pecorino Romano is a good swap.
• Baking powder. Helps the rolls puff up so they're light rather than dense. Make sure yours is fresh; I use Rumford baking powder.
• Egg. Binds everything together. Beat it first so it mixes evenly into the warm cheese dough.
• Queso fresco. Crumbled into the dough at the end for little pockets of mild, salty cheese. If you can't find it locally, a very mild feta is a good alternative.

How to Make Keto Pão de Queijo

Make the dough by melting the shredded mozzarella and cream cheese together in the microwave, which takes about a minute. Then stir in the grated Parmesan, fine almond flour and baking powder.

Next, add the beaten egg and mix it in.

Knead the dough with your hands until it's as smooth as possible, then add the crumbled queso fresco. It won't blend in completely, so just try to make sure it's evenly distributed.

Divide the dough into sixteen golf ball-sized pieces, roll them into balls, and place them on a baking sheet lined with a silicone mat.

Bake in a preheated oven until they puff up and start to turn golden brown on top, then let them cool for five minutes before diving in.

Helpful Tips

Work while the dough is warm. Melted mozzarella firms up quickly as it cools, so have the almond flour, Parmesan and baking powder measured out before you start the microwave. If the dough gets too stiff to knead, pop it back in the microwave for 10 to 15 seconds.

Oil your hands for rolling. This dough is sticky. A little olive oil or water on your hands makes kneading and shaping the balls much easier, and it gives the tops a nice golden finish.

Keep the balls the same size. Sixteen even pieces means they all bake at the same rate. A small cookie scoop is handy here, or divide the dough in half, then in half again, and so on until you have sixteen.

Use a silicone mat or parchment. Cheesy dough loves to stick. A silicone baking mat lets the rolls slide right off, and you won't lose any of those crispy bottoms.

Don't overbake them. Start checking at 7 minutes. You want golden tops with a soft, chewy middle; if they go too dark they'll turn dry and crunchy all the way through.

Variations

• Garlic and herb. Knead in a teaspoon of garlic powder and a tablespoon of chopped fresh parsley or chives along with the queso fresco.
• Bacon and cheddar. Swap the queso fresco for sharp cheddar and add a couple of slices of crumbled cooked bacon.
• Jalapeño. Mix in a finely diced, seeded jalapeño for a little heat. It's great with a bowl of chili.
• Everything bagel. Brush the tops with a little beaten egg and sprinkle with everything bagel seasoning before baking.
• Stuffed. Press a small cube of mozzarella or cheddar into the center of each ball and pinch the dough closed for a gooey middle.

Serving Ideas

Pão de queijo is best enjoyed warm from the oven, when the outside is lightly crunchy and the inside is chewy and stretchy. In Brazil they're eaten for breakfast or as an afternoon snack with coffee, and they're just as good that way at home. They also make a great low carb bread basket swap next to a bowl of Low Carb Taco Soup or Keto Turkey Soup.

For a party, pile them in a bowl as an appetizer and serve them with a Low Carb Caipirinha for a fun Brazilian theme. Got some queso fresco left over? Use it up in my Queso Fresco Scrambled Eggs or Low Carb Chilaquiles Rojos.

Storing & Freezing

Let leftover rolls cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They firm up in the fridge, but they reheat really well: warm them in a 350°F oven for 5 to 8 minutes to bring back the crisp outside, or microwave them for 15 to 20 seconds if you're in a hurry.

To freeze, place the baked and cooled rolls on a tray until solid, then transfer them to a freezer bag for up to 2 months. Reheat straight from frozen in a 350°F oven for about 10 minutes. You can also freeze the unbaked dough balls the same way and bake them from frozen, adding a few extra minutes to the baking time.

FAQs

What is pão de queijo?

Pão de queijo means "cheese bread" in Portuguese. It's a small, baked cheese roll from Brazil, popular as a breakfast food and snack. The traditional dough is made with tapioca flour, milk, oil, eggs and cheese, which gives it a crisp outside and a chewy, almost stretchy inside.

Is Brazilian cheese bread keto?

Traditional Brazilian cheese bread isn't keto. It's naturally gluten free, but the tapioca flour it's made from is almost pure starch, so it's high in carbs. This version swaps the tapioca flour for melted mozzarella and almond flour, which brings it down to about 7g net carbs for a serving of four rolls.

Can I make these without queso fresco?

Yes. A very mild feta is the closest swap, or you can use extra Parmesan or shredded cheddar. The rolls will still be delicious, just a little less salty and crumbly inside.

More Cheesy Low Carb Snacks

If you loved these cheese puffs, here are a few more cheesy recipes you might enjoy:

• Keto Fried Queso Fresco
• Keto Crispy Cheese Balls
• Keto Pull-Apart Bread with Bacon and Cheese
• Everything Parmesan Crisps

📖 Recipe

StepAwayFromTheCarbs.com

Keto Pão de Queijo

4.59 from 58 votes

Cheesy, chewy keto pão de queijo (Brazilian cheese bread) made with mozzarella, Parmesan, queso fresco and almond flour instead of tapioca flour. Golden outside, soft and stretchy inside, and ready in about 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Makes: 4 servings (4 rolls each)

Net Carbs: 7

Calories: 387

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1½ cups shredded mozzarella
• 2 tbs cream cheese
• ¾ cup fine almond flour
• ½ cup grated Parmesan
• 2 teaspoon baking powder
• 1 egg beaten
• ½ cup crumbled queso fresco or a mild feta

Equipment

• Le Creuset Stoneware Tapas Dish, 17-Ounce, Cerise (Cherry Red)
• AmazonBasics Silicone Baking Mat Sheet, Set of 2

Step-by-Step Instructions

 

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1. Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone baking mat or parchment paper.
2. Put the shredded mozzarella and cream cheese in a large microwave-safe bowl. Microwave for 1 minute, stir, then microwave in 15-second bursts if needed until the cheese is completely melted and smooth.
3. Stir in the almond flour, grated Parmesan and baking powder until evenly combined.
4. Add the beaten egg and mix it in, then knead the dough with your hands until it is as smooth as possible. If it's very sticky, lightly wet or oil your hands.
5. Knead in the crumbled queso fresco. It won't fully blend in, so just make sure it's evenly distributed through the dough.
6. Divide the dough into 16 equal pieces, roll each into a ball about the size of a golf ball, and place them on the lined baking sheet about 2 inches apart.
7. Bake for 7 to 10 minutes, until puffed and golden brown on top. Let cool on the sheet for 5 minutes, then serve warm.

Nutrition

Serving: 4rollsCalories: 387kcalCarbohydrates: 9gProtein: 22gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0gCholesterol: 108mgSodium: 637mgPotassium: 303mgFiber: 2gSugar: 2gVitamin A: 678IUVitamin C: 0mgCalcium: 552mgIron: 1mgNet Carbs: 7g

Notes

This recipe makes 16 rolls; one serving is 4 rolls, at about 7g net carbs per serving. The nutrition is calculated automatically and is an estimate.

No queso fresco? A very mild, crumbly feta works well in its place.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in a 350°F oven for 5 to 8 minutes, or briefly in the microwave.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.