Low Carb ‘bread’ rolls
These are the best keto bread rolls and closest thing to a real bread roll I reckon I’m ever going to get on Keto. I have been working on this very recipe for more than a year. This is the result. Do let me know what you think. I’m very pleased with it.
The only slightly off the wall ingredient in here is the psyllium husk powder but if you are used to baking on Keto or low carb diets you might well have some of this anyway.
I would make sure that you use the powder form psyllium husk, Seven Hills do a fabulous one and the pack will last absolutely ages so well worth the investment.
Ingredients
60g Psyllium Husk powder *
60g Coconut Flour
1 tsp Bicarbonate of Soda
1/2 tsp salt
10g Cider Vinegar (or white wine vinegar)
4 whole eggs
300ml boiling water
Method
- Set your oven to 175ºC
- Line a baking sheet (if you have small baking sheets, you will need 2) with parchment/silicone paper .
- Mix the dry ingredients Psyllium husk powder, coconut flour and bicarbonate of soda, together in a large bowl
- Boil the water in a kettle.
- In a separate jug, crack the eggs and combine with the vinegar and lightly beat with a fork to combine.
- Add the egg and vinegar mix to the dry ingredients, begin to mix vigorously. Preferably you will be able to use either an electric hand whisk or a stand mixer for this. But if you don’t have either of these, ensure you put some muscle into this. But be quick!
- Mix until well combined but don’t overwork. Then quickly add the 300ml of ‘just boiled‘ water to the bowl and vigorously mix again until well combined. It will be stodgy and hard to mix. If you are mixing with a wooden spoon, I salute you! Make sure it’s all well combined but don’t overwork your dough. Be as quick as you can and mix just until the ingredients are well combined. It sounds complicated, but you will understand when you do it!
- Take a handful of the mix and roll between your hands into 10 larger balls, or 12 slightly smaller ones. They will look lumpy and strange but trust me, they will rise magically and dramatically in the oven.
- Place into your preheated oven. Bake for 1 hour and 15 minutes at 175º C. (350ºF)
- Remove and allow to cool on a rack. These keep well for a few days in an airtight container, but they also freeze beautifully.
- Pop in the oven for a few mins to refresh or defrost.
