Gluten-Free Keto Bread Rolls

A friend in Germany asked me if I could make ‘edible’ keto bread for her since it’s difficult to find in her part of the world and she misses good keto bread. I decided to begin with making rolls since truly, making keto anything is not something I focus on but, for my friend, I decided to play with some of our low-carb gluten-free flours.

It took a few tries but I finally was able to create delicious keto rolls that are soft on the inside and crunchy on the outside and to make sure that I wasn’t the only one that thought they were appetizing and enjoyable, I brought them to a dinner party and everyone loved them!

Enjoy Brigitte and I want to see your creation!

Gluten-Free Keto Bread Rolls

YIELDS

Rolls

Prep time

minutes

Baking time

60 - 70

minutes

Ingredients

1 3/4 cups (180g) almond flour
2 tablespoons (15g) oat flour
1/2 cup (70g) psyllium husk powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cream of tartar
Pinch of sea salt
6 (240-250g) egg whites
1 1/2 cups + 3 tablespoons (390-400 g) boiling water

Directions

In a mixing bowl, sift together almond flour, oat flour, psyllium husk powder, xanthan gum, baking soda, cream of tartar, and salt. Mix ingredients well.
Add eggs whites and using a rubber spatula, fold ingredients until well combined.
Add boiling water, a little at a time, and continue to mix ingredients until you have a homogenous dough. Dough will be soft and sticky. Let dough rest for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C) and prepare a baking sheet lined with parchment paper.
Divide dough in equal size pieces (ours are 70g each), and roll with your hands using water to wet hands to help roll the dough.
Bake for 60 to 70 minutes or until they are a deep golden brown and hollow when tapped.