Keto Hamburger Bun

1-1/2  cups		part skim grated mozzarella cheese
2  ounces		cream cheese
1		large egg
1-1/4  cups		almond flour
1/4  cup		coconut flour
1  tablespoon		baking powder

Tip: For nutritional information on all the ingredients in Keto Hamburger Bun just click on each ingredient name. Then adjust the serving size for any Keto Hamburger Bun ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
2. Add the dry ingredients and process until a dough forms. It is very sticky! If it's too sticky to handle, let it cool for a few minutes.
Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. Place cheap-o metal pan at the bottom of the oven.
3. Divide into 5 equal pieces. Lightly oil hands and roll each portion into a ball. Drop onto the parchment paper and gently flatten slightly with your hand, while still retaining a domed shape. (You will have to experiment with how much to flatten because it's hard to explain accurately.)
4. Place 6 ice cubes in the metal pan at the bottom of the oven. Then place the rolls into the oven. This will help the rolls rise and spread.
5. Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy.
6. Keep burger buns in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well. Makes 5 small burger buns.*