accolades from Saveur, Culture, Good Food Awards, Urban Famr, and Wine Spectator

Low Carb Buns for a Fish Sandwich

*Note: this is a guest post by my daughter, Tesla.

A few months ago I was really craving a loose meat sandwich (or a Maid Rite sandwich for those of us from the Midwest) but I had no buns.  I decided to set out to make my own and I wanted some low carb buns so that I could share it with my parents.  Fast forward a few months and I’m home for the summer.  My parents make (what I consider) the best tasting fish and seafood so I knew that would be my request for dinner-fish sandwiches! 

low carb buns
Low Carb Buns made with almond flour, eggs and cream cheese

Of course, Mom doesn’t just let me sit around all day and watch TV so I had to make the buns.  The recipe I used is slightly modified from this Low Carb Maven recipe.  The result is a tasty and sturdy bun that can be used for a multitude of purposes. I have a feeling this isn’t the last of the mozzarella bun for Heathglen!

low carb bread
Print Pin
0 from 0 votes

Low Carb Buns for Fish Sandwiches

Keyword low carb – keto
Prep Time 5 minutes
Cook Time 14 minutes
Servings 6 people
Calories 246kcal
Author dorothy stainbrook


  • 3 cups part skim mozzarella cheese grated
  • 4 ounces cream cheese
  • 2 large eggs
  • 3 cups almond flour
  • 2 tbsp baking powder
  • 1 tsp salt


  • In a microwave safe bowl, place the mozzarella and cream cheese. Microwave for one and a half minutes. Remove and stir. Microwave again for 30 seconds.
  • Place mozarella and cream cheese mixture in a food processor with the eggs and blend until smooth.
  • Add remaining ingredients and process until a dough forms. It may be helpful to hold the food processor down a little bit as the dough is very sticky and our food processor moved slightly.
  • Preheat oven to 400 F and place baking rack in the middle of the oven. Line a baking sheet with parchment paper.
  • Divide the dough into six equal portions. Roll and then flatten slightly and place on the parchment paper- it should not be too thin or the rolls will cook too quickly. Ours were about 5 inches around. It helps to put a tiny amount of water (or oil) on your hands between every 2 or 3 rolls.
  • Place another metal baking sheet on the bottom rack of the oven. Place 6 ice cubes on this sheet and then put the rolls on the middle rack.
  • Bake for 12-14 minutes or until the tops are slightly browned. Remove from oven and let cool on the baking sheet. We made these buns first and then let them cool until our fish was ready for these delightful fish sandwiches.


Serving: 1bun | Calories: 246kcal | Carbohydrates: 4.7g | Protein: 17.1g | Fat: 19.5g | Sugar: 0.6g

1 Comment

  1. […] 2 low carb buns […]

We'd love to engage with you. Comments are always welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: