Keto Melon Pan
Indulge in the guilt-free delight of Keto Melon Pan, a low-carb twist on the iconic Japanese sweet bread. This recipe combines almond flour, coconut flour, and shredded mozzarella cheese to create a soft, fluffy interior with a golden, slightly crisp exterior—perfectly mimicking the texture of traditional melon pan. Sweetened with erythritol and infused with a hint of vanilla, these sugar-free and gluten-free buns are an irresistible treat that fits seamlessly into your ketogenic lifestyle. The crisscross topping adds an authentic touch, making them as visually appealing as they are delicious. Ready in under an hour, this keto-friendly bake is ideal for breakfast, afternoon tea, or a satisfying dessert. Perfect for those following a low-carb or gluten-free diet, these Keto Melon Pans are the perfect balance of nostalgia and nutrition.
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Recipe Information
Ingredients
- 150 g Almond flour
- 20 g Coconut flour
- 50 g Erythritol
- 1 tsp Baking powder
- 1 tsp Xanthan gum
- 2 large Eggs
- 100 g Unsalted butter
- 100 ml Heavy cream
- 1 tsp Vanilla extract
- 0.5 tsp Baking soda
- 150 g Mozzarella cheese, shredded
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, erythritol, baking powder, and xanthan gum. Mix well and set aside.
In a separate bowl, melt 50g of unsalted butter, then add 1 beaten egg, heavy cream, and vanilla extract. Mix until smooth.
Add the wet ingredients to the dry ingredients and mix until a dough is formed. If the dough is too sticky, add a little more almond flour.
Divide the dough into 8 equal portions and shape each into a ball. Set aside.
In a heatproof bowl, combine 100g shredded mozzarella cheese with 50g unsalted butter. Melt them together in the microwave or over a double boiler until a smooth mixture forms.
Stir in baking soda and the remaining egg into the cheese mixture. Mix until incorporated.
Divide the cheese mixture into 8 portions and flatten each into a thin disc.
Wrap each of the dough balls with a cheese disc, gently pressing around the dough to ensure it sticks and covers the entire surface.
Score the tops of each dough with a crisscross pattern to resemble traditional melon pan.
Place the melon pans on the prepared baking sheet and bake for 15-20 minutes, or until the tops are golden brown.
Allow the keto melon pans to cool slightly before serving. Enjoy your low-carb treat!
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 186 mg | 14% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
