Keto Fitness Club
These rolls are dense with a lovely crust, making them a perfect accompaniment to the soup & stew recipes. The addition of whole seeds gives them a great crunch with flecks of colour throughout.
Makes 8 small rolls - each contains:
155 Calories / 2.7g Carbs / 8g Protein / 11.1g Fat / 5.9g Fibre (already deducted from the carbs)
60g Ground Almonds
30g Coconut Flour
30g Psyllium Husk (whole, blond - not the grey powder)
1 tsp Baking Powder
200ml Warm Water
4 Large Eggs
50g Whole Seeds (mixed - we use a bag of sunflower, pumpkin, whole linseed & hemp seeds)
Salt to taste
Preheat the oven to 180°C.
- In a bowl, mix together the ground almonds, milled linseed, coconut flour, psyllium husk, baking powder and salt.
Add the warm water and mix.
Now add the eggs and whole seeds and mix again. Leave to rest for 5-10 minutes - this will give the coconut flour and psyllium husk time to absorb some moisture.
You should now have a dough that holds together when you mould it. Create eight small rolls (use wet hands to stop the mix sticking) and place them on an oven tray lined with greaseproof baking paper. They won't spread out much so you don't need to leave lots of space between.
Bake for 15-20 minutes until golden and firm. Turn the rolls over and bake for a further 5 minutes to give them a nice crust all round.
Allow to cool slightly before slicing.