Like any bread recipe, you need to adjust the amount of almond flour depending on the level of moisture of your location. Also, if the eggs are a bit on the large side I would recommend taking the eggs from 4 to 3 or even 2 to make sure the dough is firm enough.
It might look tricky to spoon the bread into the baking dish but trust me, the least amount of flour added to the recipe the more moisture the rolls will be, giving you a real fluffy end product.
If you really like a golden and crusty surface, you can bake it a little bit longer, but watch out and don’t let it burn.
What a nice addition to your list of favorite keto recipes!
Preheat your oven to 350°F.
Mix the mozzarella and cream cheese in a bowl. Microwave for one minute to fully melt the cheese.
Allow the mixture to cool before adding the eggs, baking powder, and almond flour. Mix the ingredients thoroughly until smooth. Let it sit for 10-20 minutes.
Spread melted butter over your baking dish. Mold 2-inch balls of dough and place them in the dish. This should make around 15 balls.
Bake for 20-30 minutes. When they are golden brown and fluffy, your rolls are finished. Remove from the oven and serve!
Watch how we prepare this here:
These gluten free rolls will be a perfect dinner side or a keto snack to keep you full during the day too.