Seeded Keto Rolls

These Seeded Keto Rolls are made Fat Head style with cheese, eggs, almond flour, and seeds like hemp, flax, and sunflower. The result? A whole-grain style low-carb roll that's also gluten-free! Use these as an easy side dish to dinner, as slider buns, or even croutons! Perfect for your holiday table as well.

📝 Ingredients

• 8 ounces block-style cream cheese (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 Bob’s Red Mill Superfine Almond Flour
• 1/3 cup Bob’s Red Mill Flaxseed Meal
• 1/4 cup Bob’s Red Mill Hulled Hemp Hearts
• 2 tablespoons sunflower seeds
• 1 tablespoon unsalted butter

👨‍🍳 Instructions

1. 1Preheat the oven to 400° F
2. 2In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. Alternatively, melt the cream cheese and mozzarella together in a microwave-safe bowl in 30-second increments until smooth.
3. 3Add the melted cheeses to a large bowl along with the baking powder, almond flour, flax meal, hemp seeds, and eggs. Mix until smooth and refrigerate for 10-20 minutes.
4. 4Roll into 24 balls and chill in the refrigerator for at least another 10 minutes. *see post above for handy tricks
5. 5Grease a 10.5″ cast iron skillet with the butter.
6. 6Place the dough balls into the skillet touching on each side. Transfer to the oven and bake for 20-25 minutes until fluffy, golden brown, and cooked through.