Keto Bread Rolls

This is the closest I have made yet to non keto bread. I make a double recipe of these and freeze them. They are great toasted.

With the left over egg yolk I make mayonnaise or aioli.

The recipe comes from ‘Diet Doctor’ via a friend.

For anyone into Keto - We had been buying Home Street buns while on holiday and these are easily as good and pretty easy to make.

I started Keto with these with a poached egg for breakfast each day. I made a double batch, then froze them and toasted them each day. Macros included at end based on single recipe making 6 small buns - 1 bun =1 serving

Formatting still needed for this post...when I get back from holiday!

Ingredients

5 tbsp (40 g) ground psyllium husk powder

300 ml (150 g) almond flour

2 tsp (10 g) baking powder

1 tsp sea salt

225 ml water

2 tsp cider vinegar

3 egg whites

2 tbsp (20 g) 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.

Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.

Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.

Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.

Serve with butter and toppings of your choice.