Use this allergy-friendly keto bread as a side for soups, or to fill with your favorite sandwich fillings. These rolls are delicious, and a welcome addition to a low-carb diet. The dough to make these allergy-friendly bread rolls is delightfully elastic (a plus for those of us who used to LOVE working with wheat bread dough) and can be sprinkled with sesame seeds or even Everything But The Bagel Seasoning before baking.
To make the flax egg, to a small bowl, add flax seeds and water and whisk together. Allow to rest for 5 minutes
In a medium bowl, add the almond flour, ground flax seeds, psyllium husk powder, salt, and baking powder and whisk together until well combined.
Next add flax egg to the dry ingredients and mix with electric mixer or vigorously with a fork until well-combined.
Heat water. If you heat it over the stove, heat more than you need to allow for evaporation. You need 1-1/4 cups hot water.
Slowly add hot water to the dough mixture, stirring as you add it. Mix until all ingredients are combined.
Let dough rest for 5-10 minutes as the oven preheats to 375 degrees. As the oven preheats, line a baking sheet with parchment paper. If you are usign stoneware, allow the baking sheet to preheat in the oven.
Form dough into 8 equal rolls. This elastic dough works best if you form it by squeezing, in the same way you would make a hamburger patty.
Bake for 45 minutes.
Remove rolls from oven and allow to cool before serving.
4 net carbs per roll.
**If you're not egg-free, you can replace the flax egg in the recipe with 3 whole eggs and continue on with the recipe as written.
Dairy-Free and Egg-Free Keto Bread Rolls
Amount Per Serving (1 roll)
Calories 206Calories from Fat 117
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com