- 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.
