Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone baking mat or parchment paper.
- 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.
- Stir in the almond flour, grated Parmesan and baking powder until evenly combined.
- 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.
- Knead in the crumbled queso fresco. It won't fully blend in, so just make sure it's evenly distributed through the dough.
- 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.
- 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
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.
Tried this recipe?
Let us know how it was!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.
