These rolls are so quick and easy to make. I make them most days. When you are on a Keto or low-carb diet, the biggest thing that most people miss is bread.
This recipe makes 6 Rolls.
Preheat oven to 175 degrees.
Ingredients
6 Tbsp Psyllium Husks
1 1/4 cup of Almond Meal
2 tsp Baking Powder
3 tsp Apple Cider Vinegar
1 tsp of Sea Salt
3 Egg Whites
2 tsp MCT oil (optional)
1 cup of Boiling Water
1 Tbsp Black and White Sesame Seeds (optional)
Avocado oil for hands (olive oil is also suitable)
Method
Place all dry ingredients in a bowl, mix well, mix in the apple cider vinegar and MCT oil (optional), then the egg whites, mix well.
Slowly add the boiling water and continue stirring until completely mixed. It will be light and fluffy. Let stand for 2 minutes.
Moisten hands with a little oil and shape dough into six separate round rolls. Place on a greased baking sheet. Sprinkle with sesame seeds.
Place in oven and bake for around 50 minutes. The roll will sound hollow when the base is tapped.
Allow to cool before cutting; for extra fat, hit smother with coconut oil, almond butter, or sliced avocado and marmite.
These rolls are great, sliced in half and toasted.
This recipe is adapted from a bread recipe by Maria Emmerich.
These rolls will last up to 5 days and can be frozen.