These are the BOMB! 💣 

Make them and freeze for the week! Even your kids will have zero clue that they’re only 3g net carbs! 

🍳 Egg and Bacon Dough Puffs 🥚 


1 egg white, beaten

1 1/2 cup mozzarella cheese

1 ounce cream cheese

1/2 cup almond flour

1/2 teaspoon baking powder


5 eggs, scrambled

1 ounce cream cheese

3 large slices of bacon, cut in half and cooked until crisp

3/4 cup shredded cheddar cheese


1 egg white beaten for egg wash to brush on top


Prepare the filling before preparing the dough because the dough is hard to work with once it cools. Cook the bacon slices and cut in half, each roll will have half a slice of bacon.

Soft scramble five eggs and add once ounce of cream cheese to the eggs. Remove from the skillet and place in a bowl, stir in the shredded cheddar cheese and add salt and pepper to taste.

Preheat the oven to 350 degrees F.

To make the dough: In a large microwave safe bowl combine the mozzarella cheese and cream cheese. Heat in 30 second increments until cheese is completely melted.

Stir the cheese so they are combined.

In a second smaller bowl combine the almond flour and baking powder. Mix the almond flour with the the melted cheeses.

When the almond flour and cheese are nearly combined add in a beaten egg white and stir well.

Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible) If the dough seems too wet just add 1 tablespoon of almond flour at a time until it feels right.

Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle.

Slice the dough into 6 triangles.

At the fatest end of the triangle add a heaping spoon of the egg mixture and half a slice of bacon. Tightly roll.

When all the breakfast rolls have been assembeled brush with the beaten egg white.

Bake 15-18 minutes until golden brown.


Thanks to my friend Casey for this recipe.