cheddar cheese buns

In my never ending quest to turn everything into a flatbread, I substituted half of the mozzarella in my cheesy bread recipe for cheddar. This was going to be the base for another flathead variation that I've been working on but they smelled so much like cheddar bay biscuits that I just had to try them baked up as individual rolls first. Boy oh boy am I glad!


3 oz. shredded mozzarella

3 oz. shredded cheddar cheese, I used medium.

1 egg

3 oz. Almond flour. I use this!

1/3 c. (1.5 oz.) parmesan cheese

1 tsp. baking powder. I use this!

1/4 tsp. garlic powder

In a microwave safe bowl, combine 3 oz. mozzarella cheese and 3 oz. cheddar cheese and microwave in short bursts until melted. I microwave for 30 seconds, stir, and then another 30 seconds. Add your egg and stir into the cheese. It’s ok if you can’t get them 100% incorporated, you just want them well mixed. In a separate bowl, combine all of your dry ingredients and your parmesan cheese. Once mixed, add to your cheese and egg mixture. Stir to combine. Once you have mixed as well as possible with a spoon or spatula knead the mixture together with your hands for a few minutes. If your dough becomes too hard to work with you can pop it back into the microwave to warm back up. Be very careful if you opt for this step! It’s easy to overheat your dough. I don’t reheat for more than 10-15 seconds. If you warm your dough too much, the oil will begin to separate out of the cheese and you’ll end up with a greasy dough that doesn’t rise as well.

Divide your dough into 6 equal sections. *Update* Can be divided into 4 sections for a hamburger sized bun! Roll each section into a ball and then press down onto a parchment lined baking sheet. They don’t have to be perfect, they will puff up a bit in the oven. Just flatten them a bit with your fingers as you press them down. I then brushed each roll with an egg wash. This will give you a nice sheen on your buns but is completely optional. I also sprinkled a bit of Trader Joe’s onion salt on top of each before baking.


Bake at 350 for 12-15 minutes. Every oven is different. What takes me 10 may take you 15 minutes. I bake them right on the center rack and 12 minutes usually does it. You can always leave them in a bit longer if they don’t seem done but you can’t un-bake them! :)

Keto Cheddar Cheese Buns. Topped with some dried parsley.

Keto Cheddar Cheese Buns. Topped with some dried parsley.

Keto Cheddar Buns. Makes a great cream cheese delivery device!

Keto Cheddar Buns. Makes a great cream cheese delivery device!

Storage tips! Store these buns in the fridge or freezer in an airtight container or ziplock bag. Microwave in short bursts to re-heat.


Nutrition information. This is the nutrition information calculated based on my ingredients. Your ingredients may have different values. I always encourage everyone to calculate their own.

Serving size, one roll. 6 rolls per batch.

Calories = 149

fat = 10.9 g.

carbs = 3 (-1.3 g. fiber) = 1.7 net carbs

protein 9.8 g.

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