Keto yeast rolls

Ingredients

1/4 teaspoon sugar
1 packet yeast
1 tablespoon of hot tap water
2 tablespoons baking powder
1/2 cup almond flour
1/3 cup oat fiber*
1/8 teaspoon salt
4 ounces cream cheese
2 cups shredded mozzarella cheese
2 large eggs
1 tablespoon butter

Steps

Preheat oven to 375 degrees. Grease an 8” case iron skillet
In a small bowl, mix the sugar, yeast, and hot water. Stir to incorporate and set aside to the activate yeast.
In another bowl, mix the baking powder, almond flour, oat fiber, and salt with a whisk and set aside.
Melt the cream cheese and mozzarella together. When the cheese are completely melted and mixed, remove from heat, and stir in the almond flour mix to combine with the melted cheeses.
Add the eggs and the yeast mixture. Use your hands to mix the dough until smooth. Cover the pan with a kitchen towel and set in a warm place to rise for 25 to 30 minutes.
Coat your fingers with butter and roll the dough into balls approximately 1 ½” inches in diameter. The dough should yield twelve balls. Place the dough balls in the greased pan.
Bake for 22-26 minutes until the tops are browned and the rolls are firm to the touch. If the tops begin to brown too much, cover loosely with foil for the remaining baking time.
Refrigerate any leftover rolls for up to 5 days.

Notes

Nutritional facts: 
Per serving: carbs 2.08, protein, 13.33, fat 11.25 
I did not count the sugar because the yeast uses it up in the fermentation process.