3 lb. chuck roast, trimmed of fat and cut into large chunks
3 Tbsp. garlic powder
1 large onion, sliced
1 cup pepperoncini peppers, sliced
20 oz. can beef broth
6 sliced provolone cheese
3 cups Southern Recipe Small Batch pork rinds, crushed
3 cups mozzarella cheese, shredded
2 oz. cream cheese
1 cup almond flour
1 Tbsp. baking powder
2 large eggs
Preheat the oven to 400°F. Line a large baking tray with parchment paper and set it aside.
In a microwave-safe bowl, add the shredded cheese and cream cheese — microwave in 20-second increments until the cheese is melted. Remove and whisk until combined and smooth. Let the mixture cool slightly.
Add the dry ingredients, along with the eggs, and mix into a thick dough.
Lightly dust a kitchen surface with almond flour. Knead dough until it is smooth, divide it into 6 balls, and place on the lined tray.
Bake the buns for 12-14 minutes, or until golden brown on top. Remove from the oven and let cool before slicing and serving. Keto Beef Sandwiches
Place chuck roast into the bottom of a large crockpot. Add all ingredients, mix well. Place a lid on top, cook on low for 6 hours, or until meat shreds easily with a fork.
Scoop the shredded meat mixture inside a keto bun and add provolone cheese slices.