KETO ROLLS!!!!! (low carb, paleo, gluten free, keto BREAD)

I met Norma Hartie when we both volunteered with the same pug rescue group. When Norma joined the Sober October group that I hosted she wowed us all on our private facebook page with many of her low carb recipes. Her keto rolls are perfect for anyone getting off flour who is craving the taste and texture of bread. And guess what else, eat three of em and you will take the best poop of your life. My website wouldn’t be complete without having Norma guest post here!

You can find more of Norma’s delish low carb recipes at www.normalehmeierhartie.com/blog/

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Direct from Norma Lehmeier Hartie’s Kitchen-

If you are on a Keto/low carb diet, want to cut out or down on carbs or gluten but are worried about missing bread, make these suckers and you’ll forget all about flour-based bread!

I make a variety of Keto-friendly rolls, but these are my favorite because they are light and very neutral tasting, so they are good with just about anything. If you want them for burgers, shape them for that. Dinner rolls? Done. I’ve used these for anything from sandwiches to dip for my stews.

If you are unfamiliar with psyllium husk powder, it’s a super healthy carb that’s all fiber—good to help you go and for heart health.

Finally, if you have dogs, feed them the egg yolks! Just microwave them for about a minute and add it to their food for a healthy and delicious treat!

Ingredients

1¼ cups almond flour

5 tbsp ground psyllium husk powder

2 tsp baking powder

1 tsp sea salt

2 tsp cider vinegar

1 cup boiling water

4 eggs whites

2 tbsp sesame seeds (optional)

Instructions

Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.

Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.

Moisten hands and make 6 pieces of the dough. Place on parchment paper on a sheet and bake on lower rack in the oven for 35-45 minutes, depending on the size of your rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.

*** From Galadriel…a few clients have reported their rolls became soggy the next day. I find if I split my down the middle in the final 15 minute they are perfection. I keep mine in a zip lock bag in the fridge. I also found when I used psyllim husk vs psyllium husk powder the texture the next day that of bread and not at all mushy.

 

 

www.NormaLehmeierHartie.com