Keto Philly Cheesesteak Buns (+ Chris's Carnivore Philly Rolls)

Ingredients

Victor's keto cheesesteak buns

• 3 cups shredded low-moisture mozzarella
• 2 oz cream cheese
• 1 3/4 cups almond flour
• 1 tbsp baking powder
• 1 1/2 tsp cream of tartar
• 3 large eggs, divided

Chris's Philly rolls

• 4 eggs, separated
• 6 heaping tbsp egg white powder, divided
• 1 tsp baking soda
• 3/4 cup heavy whipping cream
• 1 heaping tbsp unflavored gelatin
• 1 tsp white vinegar
• 1/2–1 tsp instant bread yeast (optional, for flavor)

Instructions

Victor's buns

1. Preheat the oven to 400°F and put silicone bun molds on a baking sheet.
2. Microwave the mozzarella and cream cheese in bursts until mostly melted, then whisk smooth.
3. Add the dry ingredients and 2 of the eggs and mix into a dough. Knead until combined and divide among 6 molds.
4. Whisk the last egg and brush it over the buns.
5. Bake 13–17 minutes until golden. Cool 5 minutes, slice, and top with Cheez Whiz, beef and onions.

Chris's rolls

1. Preheat the oven to 375°F. In a spotlessly clean bowl, whip 4 egg whites with 3 heaping tbsp egg white powder to soft peaks. Add the baking soda and whip to stiff peaks.
2. In another bowl, whip the heavy cream to soft whipped cream.
3. Add the egg yolks, gelatin, vinegar, the other 3 heaping tbsp egg white powder and the yeast (if using). Mix just until the clumps are gone, keeping it fluffy.
4. Mix 1/3 of the egg whites into the cream mixture vigorously, then gently fold in the rest until no white streaks remain.
5. Spread in a parchment-lined bread mold and bake on the middle rack 25 minutes.
6. Turn the oven off, crack the door slightly, and let the rolls cool in the oven 20–25 minutes. Then cool to room temperature.
7. Store airtight up to 1 week in the fridge or 3 months in the freezer.