Low Carb Hamburger Buns

Low carb hamburger buns are fast and easy to make with the fathead dough recipe. Bread-like in texture, they're the perfect low carb keto sandwich roll.

📝 Ingredients

• 1 1/2 cup part skim grated mozzarella cheese
• 2 oz cream cheese
• 1 large egg
• 1 1/4 cup almond flour
• 2 tbsp oat fiber ((or protein powder or 1/4 c. more almond flour))
• 1 tbsp baking powder
• 1 metal cake plate or pan that you don't care about

👨‍🍳 Instructions

1. 1Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
2. 2Add the dry ingredients and process until a dough forms. It is very sticky! If it's too sticky to handle, let it cool for a few minutes.
3. 3Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. Place cheap-o metal pan at the bottom of the oven.
4. 4Divide into 5 equal pieces. Lightly oil hands and roll each portion into a ball. Drop onto the parchment paper and gently flatten slightly with your hand, while still retaining a domed shape. (You will have to experiment with how much to flatten because it's hard to explain accurately.)
5. 5Place 6 ice cubes in the metal pan at the bottom of the oven. Then place the rolls into the oven. This will help the rolls rise and spread.
6. 6Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy.
7. 7Keep burger buns in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well. Makes 5 small burger buns.*