8ouncescream cheeseblock – not spreadable – no additives
3cupsshredded mozzarella cheeselow moisture – part skim – no additives, preservatives, etc
4large eggsat room temperature
4tablespoonsaluminum-free baking powder
1 1/3cupsalmond flourwe use Bob’s Red Mill
Preheat the oven to 400° F
In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. Alternatively, melt the cream cheese and mozzarella together in a microwave-safe bowl in 30-second increments until smooth.
Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate for 10-20 minutes.
Roll into 24 balls and chill in the refrigerator for at least another 10 minutes. *see post above for handy tricks
Grease a 10.5″ cast iron skillet with the butter.
Place the dough balls into the skillet touching on each side. Transfer to the oven and bake for 20-25 minutes until fluffy, golden brown, and cooked through.
Nutritional info is for 2 rolls if you made 24 or for 1 roll if you made them into 12.
Amount Per Serving
Calories 234Calories from Fat 174
% Daily Value*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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