Low carb hamburger buns

1 1/2 Cheese - Sargento Chef Style Mozzarella Part-Skim Shredded Cheese
2.0 tbsp Cream Cheese
1.0 large Egg, fresh, whole, raw
5.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup
26.0 gram(s) Designer Whey Protein - 100 Good for you Calories 100% Whey Protein Powder - 1 scoop (26 grams)
1.0 tsp Baking Powder

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. Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer. Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. When oven is ready, remove the hamburger bun dough from the freezer and 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.) 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. Keep burger buns in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well. Makes 5 burger buns.

Serving Size: 5 buns

Number of Servings: 5.0

Recipe submitted by SparkPeople user BRATSSCRAPPY.