Servings: 8 servings
Calories: 193kcal
Ingredients
- 2 cups shredded low-moisture mozzarella
- 1/4 cup cream cheese
- 1 cup blanched almond flour
- 1/2 cup finely grated Parmesan
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Put the mozzarella and cream cheese in a microwave-safe bowl and microwave for 1 minute. Stir, then heat in 20-second bursts until completely melted and smooth.
- Add the almond flour, Parmesan, egg, baking powder and salt. Mix with a spatula, then knead with your hands until you have a smooth, sticky dough.
- With lightly oiled hands, roll the dough into 16 balls about the size of a walnut. Place them on the baking sheet a little apart.
- Bake for 15 to 18 minutes, until puffed and golden. Let them cool for 5 minutes before serving warm.
Notes
Work quickly once the cheese is melted, because the dough stiffens as it cools. If it becomes hard to mix, microwave it for 10 seconds. The rolled balls freeze well on a tray; bake them straight from frozen, adding 3 to 4 minutes.
Chef's Tip: Swap a quarter of the Parmesan for an aged Minas cheese or a sharp Pecorino if you can find it. The extra tang is what makes the best pão de queijo taste so moreish.
Keto Swap: Traditional pão de queijo is built on polvilho, a cassava starch, which is almost pure carbohydrate. Melted mozzarella gives the stretch and chew, and almond flour gives body, so each pair of balls has only a few grams of net carbs.
Success Tip: Split them warm and fill with a slice of ham, or serve them alongside the Pão na Chapa and coffee for a full Mineiro breakfast table.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 193kcal | Protein: 11g | Fat: 15g | Fiber: 1.3g
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