I saw this recipe on SugarFreeLondoner and thought I’d give it a try! I enjoy soup but it’s not the same without a bread roll with a decent crust. Initially, I thought these would be complex to make but it was actually easy. I just used the Kenwood stand mixer which made it easier as I could just swap between the whisk and beater attachments. The dough came together well. I think next time I make these, I will make four larger buns for bean burgers. The texture is the best I have had from Keto bread. I would suggest trying to work quicker when shaping the rolls and not over-handle it. It is very important to have the eggs at room temperature so you get volume when you whisk.
The recipe made 8 bread rolls. The original recipe states that for each 50g roll it is 190 cals, 6.5g carbs, 9g protein, 14.5g fat, 1.5g saturated-fat, 4.5g fibre, and 1.2g sugar.
- 200g almond flour
- 4 egg whites, at room temperature
- 2 egg yolks, at room temperature
- 3 tbsp/ approx 24g psyllium husk powder
- 120ml hot water
- 2 tbsp baking powder
- 1/2 tsp xanthan gum
- a pinch of salt
- Preheat the oven to 360F, 180 degrees Celsius/160C fan-assisted oven
- Separate the eggs. Then whisk all 4 egg whites, until stiff peaks form. In a separate bowl, whisk the 2 egg yolks, until they have doubled in size and are pale.
- Mix the almond flour, psyllium husk powder, xanthan gum and baking powder together. Combine the dry ingredients alongside, egg yolks, and egg whites together with hot water, until fully incorporated. Be careful not to over-blend!
- Wet your hands with water, or you can oil them slightly, so the dough does not stick to your hands. Form a dough ball, and cut into 8 pieces. Then, form into 8 rolls, and place onto a baking tray lined with grease proof paper. Optional: cut a cross on the tops of your rolls and sprinkle with poppy/sesame/nigella seeds. I sprinkled mine with sesame seeds.
- Bake for around 25-30 minutes, on the middle shelf, until the bread rolls have browned on top.