Low Carb Hamburger Buns

Step 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.

Step 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.

Step 3

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.

Step 4

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.)

Step 5

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.

Step 6

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.

Step 7

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.*