This low- to net zero-carb fathead bread can be used for bagels, pizza dough, and breakfast bread rolls.
Ingredients
- mozzarella cheese: 0.75 cup (shredded)
- ounces cream cheese: 2 piece
- egg: 1 piece
- almond flour: 0.33333 cup
- baking powder: 2 tsp
- garlic powder: 0.25 tsp
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.
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Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese.
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Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
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Remove the dough from the refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in half to form a top and bottom bun. Place dough, cut-side down, on the prepared baking sheet.
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Bake in the preheated oven until golden and set up, 10 to 12 minutes.
