Keto bread rolls

How hard is the road to the keto-vana? Luckily, we are not doomed to be alone on the long journey as long as we have keto bread rolls in our backpack.

As I currently have a little time, I was browsing on the web the other day. In search of new, exciting thoughts, inspiring recipes that I’ve never tried before, to impress my loved ones with. Looking for a while yet could not come across too many interesting things. Just before I wanted to give up on it, I found this fabulous and easy treat simply by luck on Suncakemom. The dessert seemed so tempting

on its photo, that called for fast actions.

It had been simple enough to imagine how it is made, its taste and how much boyfriend is going to want it. Actually, it is rather easy to please the man when it comes to treats. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I visited the blog and then used the comprehensive instuctions which were coupled with great photographs of the process. It really makes life faster and easier. I could imagine that it’s a bit of a hassle to take snap shots in the midst of cooking in the kitchen as you may normally have sticky hands so that i genuinely appreciate the time and effort she devote to make this blogpost .

With that in mind I am empowered presenting my personal formulas in a similar way. Many thanks for the concept.

I had been tweaking the main formula create it for the taste of my family. I can tell you that it was an awesome success. They prized the taste, the consistency and enjoyed having a sweet like this in the midst of a busy workweek. They basically asked for more, more and more. Hence the next time I’m not going to make the same mistake. I am going to double the quantity .

There are more keto bread roll at SunCakeMom

Preheat oven to 350°F / 180°C and pour almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure it by tablespoons after grinding it.

Warm the water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder.

With a hand mixer gradually mix the water with the dry ingredients.

Mix in the egg whites as well. Don’t get scared of the soft texture. It is supposed to be like somewhat sticky slime.

Get a bowl of water close to us will allow to wet our hands after shaping each bread rolls.

Shape the bread rolls. They grow in size but they won’t be huge. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable.

Place the formed bread rolls into the pre-heated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.

The bread rolls are ready when slight golden brown color starts to appear on some of them and by tapping them results a hollow sound and somewhat firm crust.

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