Brazilian Cheese Bread (Pão de Queijo–Style)
Golden, crisp-shelled cheese rolls with a soft, chewy middle, inspired by Brazil's pão de queijo. Mozzarella and parmesan do the job that tapioca starch does in the original, so a pair of rolls has only about 2 g net carbs.
Nutrition per serving
2 rolls- Net carbs
- 2g
- Calories
- 169kcal
- Protein
- 8.7g
- Fat
- 14g
- Total carbs
- 3.4 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Bacon & cheddar: Sharp cheddar and crumbled bacon kneaded into the dough for smoky, extra-savory rolls to serve with eggs or chili.
- Toss the cheddar and bacon with the flour along with the other cheeses. The dough is a little softer, so chill it 10 minutes, then roll 18–20 balls. Bake 16–20 minutes.
Jalapeño pepper Jack: Pepper Jack in place of the parmesan plus fresh jalapeño give the rolls a gentle heat — great alongside chili or taco soup.
- Use the pepper Jack instead of the parmesan and knead in the jalapeño; pat the minced jalapeño dry on a paper towel first so the dough does not turn wet. Bake as usual.
Nut-free (coconut flour): Coconut flour and an extra egg replace the almond flour for a nut-free roll that is a little lighter and more bread-like.
- Whisk both eggs with the cream. After mixing, let the dough stand 3–4 minutes so the coconut flour can absorb the moisture; it firms up and becomes easy to roll.
- Bake 14–17 minutes — coconut flour browns a little sooner.
- Also add
- Also add
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Estimated cost $5.53 for 8 servings ($0.69 each) · how we estimate
Instructions
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Heat the oven to 375°F (190°C) and line a baking sheet with parchment.
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In a large bowl, whisk the almond flour, baking powder and salt. Add the mozzarella and parmesan and toss with your fingers so every shred is coated in flour.
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Whisk the egg and cream together, pour over the dry mixture and stir, then knead with your hands for about a minute until it comes together into a soft, slightly sticky dough. If it is too sticky to roll, chill it for 10 minutes.
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With damp hands, roll the dough into 16 balls about 1¼ inches (3 cm) across (roughly 22 g each) and set them 2 inches (5 cm) apart on the sheet.
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Bake 15–18 minutes, until puffed, deep golden-brown and crisp on the outside; a few cheesy blisters on the surface are a good sign. Pale rolls stay gummy inside, so go for color.
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Cool on the sheet for 5 minutes — they firm up as the cheese sets — and serve warm.
Tips for success
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Traditional pão de queijo gets its stretch from tapioca starch, which is almost pure carbohydrate. Here the mozzarella supplies the chew, so expect a cheesier, slightly denser roll with a crisp shell. - Grate the parmesan finely (a microplane or the fine side of a box grater) so it melts into the dough; coarse shreds leave dry pockets.
- Serve them warm with creamy tomato basil soup, or split them and tuck in a slice of ham for a snack.
Nice to have, not needed
- A small cookie scoop (about 1½ tablespoons) makes even rolls quickly — damp hands work fine.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Rewarm at 350°F (175°C) for 5 minutes to re-crisp the outsides; the microwave makes them soft.
Prep tip: Freeze the shaped, unbaked balls on a tray, then bag them; bake from frozen at 375°F (190°C) for 20–24 minutes.
Refrigerate baked rolls in an airtight container up to 4 days, or freeze baked or unbaked rolls up to 3 months.
Variations
3 variations, each with its own ingredients and macrosBacon & cheddar
FlavorSharp cheddar and crumbled bacon kneaded into the dough for smoky, extra-savory rolls to serve with eggs or chili.
- + ½ cup shredded sharp cheddar
- + 4 slices cooked bacon
2.4 g net · 220 kcal · 12 g protein · 18 g fat · ≈$0.86 per serving (+0.4 g net carbs vs the original)
Jalapeño pepper Jack
FlavorPepper Jack in place of the parmesan plus fresh jalapeño give the rolls a gentle heat — great alongside chili or taco soup.
- finely grated parmesan → shredded pepper Jack
- + 2 medium jalapeños
2.1 g net · 176 kcal · 8.7 g protein · 15 g fat · ≈$0.62 per serving (+0.1 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and an extra egg replace the almond flour for a nut-free roll that is a little lighter and more bread-like.
- blanched almond flour → coconut flour
- + 1 large extra egg
1.9 g net · 114 kcal · 7.4 g protein · 7.9 g fat · ≈$0.49 per serving (−0.1 g net carbs vs the original)
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