These quick, ultra-cheesy buns are built on a simple almond-flour dough enriched with mozzarella and cream cheese for tenderness. They bake up soft inside with a lightly crisp, savory crust—an ideal bread alternative for keto and gluten-free eaters, and exactly the kind of weeknight win you expect from tinsuf.
Serve warm with soups, salads, or stacked as mini sliders.
Author: tinsuf
Cuisine: American
Category: Bread, Snack
Keywords: keto buns, almond flour rolls, fathead dough, gluten-free bread, deesviral
Prep Time: 10 mins
Bake Time: 15–18 mins
Total Time: ~28 mins
Yield: 6 buns
Table of Contents
Ingredients
Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why This Recipe Works
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Ingredients
1 1/2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups shredded mozzarella cheese
2 ounces cream cheese
2 large eggs
1/4 cup grated Parmesan cheese
Instructions
Preheat & prepare —
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Melt cheeses —
Combine mozzarella and cream cheese in a microwave-safe bowl. Microwave 1 minute, stir, then heat 30 seconds more until fully melted and smooth.
Mix dry —
Whisk almond flour, baking powder, and salt in a medium bowl.
Combine & knead —
Stir melted cheeses into the dry mixture. Add eggs and Parmesan; mix, then knead briefly until a uniform dough forms.
Shape —
Divide into 6 equal portions and shape into round buns.
Bake —
Arrange on the prepared sheet with space between. Bake 15–18 minutes until golden and set.
Cool & serve —
Cool a few minutes before serving. Best enjoyed warm.
Troubleshooting & Consistency Tips
Dough too sticky: Lightly oil your hands, or chill the dough for 10 minutes. Add 1–2 teaspoons almond flour only if needed.
Pale tops: Broil for 30–60 seconds at the end (watch closely) for deeper color.
Extra lift: Ensure baking powder is fresh; a double-acting, aluminum-free brand works best.
Flavor ideas: Add 1 teaspoon garlic powder and 1/2 teaspoon Italian seasoning; top with extra mozzarella before baking.
Storage & Make-Ahead
Refrigerate: Store in an airtight container up to 4 days; rewarm at 325°F for 5–7 minutes.
Freeze: Freeze baked buns up to 2 months. Thaw and reheat at 325°F until warmed through.
Prep ahead: Shape and chill raw buns up to 24 hours; bake from cold, adding 1–2 minutes.
Why This Recipe Works
The melted-cheese base (often called “fathead” dough) provides structure without gluten while keeping carbs low. Almond flour adds tenderness and a subtle nuttiness; Parmesan deepens savory flavor; and a hot oven sets the exterior for gentle crispness while keeping the center soft.
Recipe by tinsuf. Explore more keto and gluten-free baking ideas in our collection.