Keto Onion Rolls
The recipe for these onion rolls is exactly the same recipe as my cheesy bread with the addition of 1/2 tsp. onion powder. I’m always experimenting with variations on my recipes and this roll was developed to hold an obscene amount of corned beef and swiss. :)
6 oz. mozzarella
3 oz. almond flour
1.5 oz. parmesan cheese (about 1/3 of a cup)
1/2tsp. onion powder
1 tsp. baking powder
Begin by melting 6 oz. of shredded mozzarella in a microwave safe bowl. I microwave my cheese for 30 seconds, stir, and then 30 more seconds. A full, much more in-depth tutorial on assembling fathead dough can be found here. Stir in your egg. This takes a bit of work but your effort will pay off. Combine the remaining dry ingredients in a separate bowl and mix well. Add the dry ingredients to your wet ingredients and stir to combine. When you have mixed as well as you can it’s time to wash your hands and roll up your sleeves and prepare to knead! I usually knead my dough for about 3 minutes. If your dough becomes too hard to work with you can microwave it in very short bursts to warm it up. Be very careful not to overheat your dough. The oil will begin to separate from the proteins in the cheese and you will end up with greasy dense rolls instead of puffed up bread-like rolls. 10-15 second visits to the microwave should be a good limit.
Divide your dough into 6 equal sections. *Update* Can be divided into 4 sections for larger, hamburger bun sized rolls. Roll these sections into little balls and then gently press them down on a parchment or silicone lined baking sheet. I topped my rolls with some sautéed onions and a bit of Everything but the bagel seasoning from Trader Joes.
Bake at 350 for about 15 minutes.
Storage tips! Store any leftover buns in a ziplock bag or airtight container in the fridge. If they won’t be enjoyed within a week it’s best to freeze them.