Wow, these were delightful. The texture is moist, cheesy and denser than regular bread buns, but in my opinion, nicer (more flavorful) and definitely more satiating.  I loved them with just butter or with lower carb fruit spread. It is possible to keep the buns outside the fridge for a few hours, but they should be refrigerated after that.  Nuke briefly in a microwave oven or bake 5 minutes or so to enjoy a tea bun as if it were fresh out of the oven again!  If you would prefer bigger buns, you can do that and make about 7 buns.

21/2 cups grated Mozzarella cheese* (625 mL)

2 oz cream cheese (60 g)

13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (425 mL)

  see Helpful Hints below for another grain-free alternative or two

1 tsp baking powder (5 mL)

1 tsp instant yeast (5 mL)

3 large eggs

1 tsp vanilla extract (5 mL)

1 tbsp powdered sweetener, OR (15 mL)

  2 coffee sweetener packets

1/4 tsp salt (1 mL)

1 egg yolk


Preheat the oven to 400°F (200°C). 

Line a greased 9-inch (23 cm) glass pie dish with parchment paper on the bottom (turn the pie dish upside down and trace the bottom of the dish on the parchment paper and then cut out the parchment paper to fit inside the dish). 

In microwaveable bowl, place Mozzarella cheese and cream cheese; nuke about 1 minute and 50 seconds until the cheese is molten.  Stir the cream cheese into the cheese with a big wooden spoon or large fork. In medium bowl, combine Gluten-Free Bake Mix 2, OR one of the suggested alternatives, baking powder and yeast.  Pour on top of the molten cheese mixture. 

In small bowl, beat eggs with fork and stir in vanilla extract, powdered sweetener, OR coffee sweetener and salt.  Pour on top of the dry ingredients and mix all together well until it comes together in a big dough ball (if the dough is too sticky – shouldn’t be though – add a titch of coconut flour).  Knead 30 seconds. Use an ice cream scoop to form the buns and place them next to each other and touching each other in the pie dish.  There should be enough room for all 13 buns.  Brush the tops of the buns with egg yolk.  Bake 25 minutes, or until the buns are golden brown on top.  Half way through baking, turn the pan in the oven for more even baking. 

Helpful Hints:  *I used pre-packaged shredded Mozzarella cheese from PriceSmart, the equivalent of Costco.  You will typically get the correct yield using that versus grating the cheese from a block of Mozzarella.  I am not exactly sure why that is but I found out the hard way when my Miracle Dough Tortillas sometimes yielded one more or one less tortilla.  I did finally figure it out.

For another easy Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  You generally need 3/cup (175 mL) per 1 cup (250 mL) of bake mix.  Leftover bake mix can be frozen and used to “bread” eggplant, other vegetables, fish or chicken for frying in some olive oil in a pan.  The packaged Mozzarella cheese from Costco or PriceSmart (similar store in the tropics) works best and will yield the correct number of rolls. You may also use this Grain-free Bake mix.

Yield:  13 tea buns

1 tea bun

178.3 calories

9.5 g protein

13.4 g fat

0 g fiber

4.1 g net carbs 

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