Keto Cloverleaf Rolls
1.6g
Net Carbs
6.4g
Protein
10.5g
Fat
1.6g
Fiber
127
Calories
Cooking tip: Tender and fluffy, these keto rolls are based on melted cheese in the style of keto fathead dough. Note that they are pretty calorie dense, which is why we made them in a mini muffin tin.
Ingredients:
- 1 3/4 cups (7 ounces) shredded whole milk mozzarella cheese
- 3 tablespoons (1 1/2 ounces) cream cheese
- 2 large eggs
- 6 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 2 tablespoons butter, melted
- 1/4 teaspoon kosher salt
Directions:
- Heat oven to 350°F.
- In a microwave safe bowl, microwave shredded cheese and cream cheese for 45 seconds. Stir and microwave for another 45 seconds, until fully melted and bubbling around the edges. Mix until well combined. In a medium bowl while the cheese is melting, combine the eggs, coconut flour, and baking powder with a fork until all the flour is incorporated. Add the melted cheeses and with well-oiled or gloved hands kneed together the cheese and egg mixtures until even in texture and well combined.
- Measure out 13 grams of dough (about 2 teaspoons) and roll to form a cohesive oval sphere, similar in shape to a rugby ball. Dip in melted butter and arrange three balls together in one well of a mini muffin pan. Repeat for all the dough, resulting in 10 total filled mini muffin wells. Sprinkle evenly with coarse kosher salt.
- Bake for 25-30 minutes, rotating for even browning if needed, until the tops begin to brown. Remove from oven and let cool in the muffin tin for 5 minutes, then use a knife to loosen the edges, remove from pan, and serve. One roll as described is one serving.
