These cheesy, savory, garlicky rolls are baked in a skillet until golden brown. Entirely compliant with the keto diet, they are made from a few whole food ingredients and contain no gluten or grain!
Makes 1 dozen rolls
Ingredients
8oz. (2 cups) shredded mozzarella cheese
2oz. full-fat cream cheese
1 1/2 cups (165g) fine almond flour
3 eggs, beaten
1oz. (1/4 cup) grated Parmesan cheese
1 1/2 tsp. baking powder
1 1/4 tsp. garlic powder
Scant 1/2 tsp. salt
3/4 tsp. Italian seasoning
1 Tbs. grated Parmesan cheese
Instructions
- Place the shredded mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high in 20-second increments, stirring between each, until the cheese is melted and smooth.
- Add the almond flour, eggs, 1/4 cup Parmesan cheese, baking powder, garlic powder, and salt to the bowl. Use a wooden spoon to thoroughly mix the ingredients together, working until they are fully combined into a very thick batter. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
- Preheat the oven to 400° F. Spray a 9-10” oven-safe skillet or square baking pan with nonstick cooking spray.
- Once the oven is preheated, remove the bowl from the refrigerator. With slightly dampened hands, divide and shape the mixture into 12 balls and arrange them in the skillet or baking pan. Transfer the pan to the middle rack of the preheated oven.
- Bake the rolls for 15 minutes. Open the oven and sprinkle the Italian seasoning and 1 Tablespoon of grated Parmesan over the rolls. Rotate the pan. Continue baking the rolls for 10-12 minutes longer, until they are puffed and golden brown on top. Remove the pan from the oven.
- Allow the rolls to cool for 15-20 minutes before removing from the pan and serving.
