SAVORY ARTISAN BUNS
1/2 small onion, diced
1 teaspoon garlic, minced
1 teaspoon butter
8 ounces cream cheese, softened
3 eggs
1/2 cup almond flour
3/4 cup MiniCarb bake mix (has been discontinued)
1/4 cup parmesan cheese
2 tablespoons parsley, chopped
4 ounces mozzarella cheese, shredded, 1 cup
4-5 tablespoons olive oil
Sauté the onion and garlic in the butter until soft; set aside. Combine all of the ingredients, except the olive oil, in a food processor until smooth. Drizzle in enough olive oil while processing to make a thick batter. Fill 10 muffin top pans with batter, patting into the pan with your fingers, and bake at 325º about 15-20 minutes.
Makes 10 buns
Can be frozen
Per Serving: 248 Calories; 23g Fat; 9g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This recipe is based on Sherrielee's Artisan Flat Bread recipe and an idea from LisaUK. I guess I just don't miss bread enough to like these much. They are very eggy inside. I might end up using them to make mini pizzas like I did with the Savory Burger Buns.