Four buns from mozzarella, almond flour and flaxseed, made in about seventeen minutes with no yeast and no proving.

They hold together under a burger, which is the claim in the title and the thing most low carb breads fail at.

Melted cheese is the dough

A cup and three quarters of pre-shredded mozzarella with two tablespoons of cream cheese, microwaved until fully melted.

This is a variation on what gets called fathead dough, and the mechanism is that melted cheese provides both the structure and the binding that gluten normally would. As it cools it sets, holding whatever shape you gave it.

Fully melted matters. Partially melted cheese leaves stringy pockets that do not incorporate, and the dough tears rather than stretching.

One minute, stir, then another thirty seconds if needed. Do not overheat it; scorched cheese is bitter and cannot be recovered.

Baking powder into hot dough

Added while the mozzarella dough is still hot, then mixed and folded.

The heat starts the reaction immediately, which is what gives these any lift at all. There is no gluten to trap gas and no proving time, so the leavening has to work fast and be worked in while the dough is pliable.

Once the dough cools it stiffens considerably and becomes difficult to fold anything into.

Egg and vinegar mixed first

A separate small bowl, set aside until needed.

Combining them beforehand means they go in as one addition rather than two, which matters when you are working against a dough that is cooling and stiffening.

The apple cider vinegar reacts with the baking powder and adds a little more lift. It also cuts the richness slightly, which a dough made largely of cheese needs.

Grind the flaxseed coarsely

A quarter cup, ground in a grinder or blender.

Note the source has a typo here, referring to flax seen rather than flax seed. It means flaxseed.

Coarsely rather than to a powder. Coarse ground flax gives texture and something like the bite of a seeded bun, where finely ground disappears into the dough.

It also absorbs moisture, which firms the dough and helps the buns hold their shape.

Shape by flattening top and bottom

The dough divided into four, rolled into balls, then flattened top and bottom.

A bun needs two flat faces so it sits properly and slices cleanly. A ball flattened only on top rolls on the plate and cuts unevenly.

Work quickly while the dough is warm and pliable. Cooled dough cracks when you shape it.

Twelve to fifteen minutes at 375F

The recipe header says twelve and the instructions say twelve to fifteen. The longer range is the one to work with, judging by the tops going golden brown and the centre being cooked through.

Cheese-based doughs brown faster than wheat ones, so watch from twelve.

Move them off the pan as they cool

The note makes this point and it is worth following.

A hot baking sheet keeps cooking whatever sits on it. With a cheese dough that means the bottoms continue browning and can burn after the buns come out of the oven.

Onto a wire rack or a towel for five minutes before slicing.

What to expect

Not bread, and worth saying.

These are dense, chewy and rich, closer to a savoury cheese scone than to a yeasted bun. At 394 calories and 32 grams of fat each they are also substantial. <p>What they do well is hold up. A burger with juice and sauce will not disintegrate them, which is more than most low carb bread alternatives manage. ## Pre-shredded rather than block The recipe specifies pre-shredded mozzarella, which is unusual since most recipes prefer block cheese. Here the anti-caking starch actually helps, absorbing a little moisture and firming the dough.

Block mozzarella works, shredded yourself, and gives a slightly wetter dough.

Storing

Three days refrigerated in an airtight container, or frozen for two months. Reheat in a low oven or a toaster rather than a microwave, which makes them rubbery.