*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!
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 Buns for Fish Sandwiches
- 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.
Tuesday 7th of January 2020
They sound lovely. what is the purpose of the ice cubes?
Tuesday 7th of January 2020
Hi Lizzie, My daughter made these (and the post) so I don’t have hands on experience making them. I do however, have hands on experience “eating” them and they were awesome. According to the Low Carb Maven blog, the purpose of the ice is to help them rise and spread. I would think it would help with keeping them from drying out too much also — kind of like steaming them. Now that you asked, I think I’ll go make them and see for myself!
Low Carb Fish Sandwich with Jicama Slaw - Farm to Jar Food
Thursday 27th of June 2019
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