Petits pains keto

Ingrédients

• 8 ounces cream cheese (block – not spreadable – no additives)
• 3 cups shredded mozzarella cheese (low moisture – part skim – no additives, preservatives, etc)
• 4 large eggs (at room temperature)
• 4 tablespoons aluminum-free baking powder
• 1 1/3 cups almond flour (we use Bob’s Red Mill)
• 1 tablespoon unsalted butter

Préparation

1. 1

   Preheat the oven to 400°F (200°C),

2. 2

   Melt the cream cheese and mozzarella in a small pot over low heat. It should resemble a thick gooey paste.

3. 3

   Alternatively, melt the cream cheese and mozzarella together in a microwave-safe bowl in 30-second increments until smooth.

4. 4

   Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate for 10-20 minutes.

5. 5

   Roll into 24 balls and chill in the refrigerator for at least another 10 minutes.

6. 6

   Grease a 10.5″ cast iron skillet with the butter.

7. 7

   Place the dough balls into the skillet touching each side. Transfer to the oven and bake for 20-25 minutes until fluffy, golden brown, and cooked through.