Bread! These taste like wheat bread! I’m not kidding… this is the closest to bread any keto recipe I have ever tried has come. In the Netherlands, where I grew up, a normal breakfast and/or lunch would often consist of a “broodje kaas” (a roll with a slice of cheese), and that’s what I had for breakfast this morning 🙂 However, you can use these however you want and the way you would use regular dinner rolls. We grilled burgers last night and used them to make a burger… you can make keto Sloppy Joe’s and use them for that or toast them and slather some cream cheese on top! I am seriously so happy I have found this recipe; it opens up a whole new world of meal possibilities, so go make them and don’t forget to share your creations so you’ll inspire other keto enthusiasts!
Make sure to weigh your dry ingredients instead of measuring them with measuring cups!
- 150 g/5.3 oz almond flour
- 40 g/1.4 oz powdered psyllium husks (If you can’t find them powdered, than buy whole husks or flakes and process till fine in a blender or a coffee grinder).
- 60 g/2.1 oz coconut flour
- 75 g/2.6 oz flax meal
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cream of tartar (you can use apple cider vinegar if you don’ t have cream of tartar on hand)
- 1 teaspoon baking soda
- 1 teaspoon pink Himalayan salt or sea salt
- 3 tablespoons sesame seeds
- 6 large egg whites
- 2 large eggs
- 2 cups boiling water
- Preheat your oven to 350 F (fan assisted) or 380 F (conventional)
- Use a kitchen scale to measure out all the dry ingredients (except for the sesame seeds) and add them to a large mixing bowl. (I used my Kitchen Aid stand mixer with dough hook).
- Mix all the dry ingredients.
- Add the egg whites and eggs and process on medium until the dough comes together.
- Reduce speed to low, add boiling water. When the water gets absorbed enough that there is no risk of splatters, then turn the speed up to medium and process until well combined.
- Divide the dough into 10 portions of 110 g/3.9 oz each (just use your scale again).
- Roll the dough into balls.
- Put the sesame seeds in a medium bowl and dip each dough ball in the seeds, covering the top of the ball.
- Put the dough balls on a prepared baking sheet (prepped with either non stick cooking spray, parchment paper or a silicone baking mat), and press the seeds in lightly to prevent them from falling of during the baking process. Make sure to leave room between the rolls since they will grow while they bake.
- Place in the preheated oven and bake for 50 minutes.
- When baked, remove from oven and put the individual rolls on a cooling rack to cool completely.
- Store these at room temperature in a paper bag if you plan to use them within the next couple of days, or in the freezer for longer storage.
Stats per roll:
Fat: 15.2 g
Carbs: 12.4 g
Fiber: 8.1 g
Net carbs: 4.2 g
Protein: 10.1 g
Source: The ultimate low carb diet app