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KETO BREAD ROLLS

CategoryDifficultyBeginner

Finally ... a bread roll that tastes great and is great for your tummy!

Yields12 Servings
Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins
INGREDIENTS:
 2 ½ cups almond flour
 10 tbsp ground organic psyllium husk powder
 4 tsp baking powder
 2 tsp pink Himalayan salt
 4 tsp apple cider vinegar
 6 egg whites
 2 cups water
 excess egg yolks (for coating rolls)
 fennel, sesame or poppy seeds (optional)
METHOD:
1

Preheat the oven to 180°C

2

Mix the almond flour, psyllium husk powder, baking powder and salt in a large bowl. Stir to combine well.

3

Bring the water to a boil.

4

Add apple cider vinegar and egg whites to the dry ingredients, and combine well ensuring all the dry ingredients are well mixed with the vinegar/egg white mix.

5

Add boiling water and allow the dough to 'fizz' for 30 seconds.

6

Beat the mixture with a hand mixer for about 30 seconds ensuring all the dough comes together. Don't over mix the dough, the consistency should resemble Play-Doh.

7

Place the dough onto a chopping board and cut into 12 equal portions.

8

Shape each portion of the dough into round balls. Place the balls of dough into a greased 12-muffin baking tray. Coat with the excess egg yolks and top with optional seeds of choice.

9

Bake on the LOWEST rack in the oven for 1 hour and 15 minutes or until the rolls are firm and bounce back.

10

Allow the bread rolls to cool in the tray. Serve with butter and toppings of your choice.

Ingredients

INGREDIENTS:
 2 ½ cups almond flour
 10 tbsp ground organic psyllium husk powder
 4 tsp baking powder
 2 tsp pink Himalayan salt
 4 tsp apple cider vinegar
 6 egg whites
 2 cups water
 excess egg yolks (for coating rolls)
 fennel, sesame or poppy seeds (optional)

Directions

METHOD:
1

Preheat the oven to 180°C

2

Mix the almond flour, psyllium husk powder, baking powder and salt in a large bowl. Stir to combine well.

3

Bring the water to a boil.

4

Add apple cider vinegar and egg whites to the dry ingredients, and combine well ensuring all the dry ingredients are well mixed with the vinegar/egg white mix.

5

Add boiling water and allow the dough to 'fizz' for 30 seconds.

6

Beat the mixture with a hand mixer for about 30 seconds ensuring all the dough comes together. Don't over mix the dough, the consistency should resemble Play-Doh.

7

Place the dough onto a chopping board and cut into 12 equal portions.

8

Shape each portion of the dough into round balls. Place the balls of dough into a greased 12-muffin baking tray. Coat with the excess egg yolks and top with optional seeds of choice.

9

Bake on the LOWEST rack in the oven for 1 hour and 15 minutes or until the rolls are firm and bounce back.

10

Allow the bread rolls to cool in the tray. Serve with butter and toppings of your choice.

KETO BREAD ROLLS