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Ingredients
- 8 ounces cream cheese (block, not spreadable)
- 3 cups shredded mozzarella cheese (low moisture - part skim)
- 4 large eggs
- 4 tablespoons aluminum free baking powder
- 1 1/3 cups almond flour (we use Bob's Red Mill)
- 1 tablespoon unsalted butter
Details
Adapted from castironketo.net
Preparation
Step 1
Preheat the oven to 400° F
In a small pot over low heat melt the cream cheese and mozzarella together.
Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and let stand 10-20 minutes. Roll into 24 balls and chill in the refrigerator for at least another 10 minutes.
Melt the butter over low heat in a 10" cast iron skillet
Place the dough balls into the skillet touching on each side. Bake for 20-25 minutes until fluffy, golden brown, and cooked through.
NOTES:
Yes, this recipe really does need 4 tablespoons of baking powder. This helps them rise, otherwise they'll be very flat.
Be sure to chill the dough so the rolls will keep their shape and rise up not out.
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