DRY INGREDIENTS

Coconut flour = 90 g / 3/4 cup

Golden Flaxseeds = 90 g / 3/4 cup (Finely Ground)

Baking Powder =12 g /3 tsp

Salt = 4 g / 1 tsp

Whole Psyllium Husk (Ground until half its original volume and weigh after grinding) = 27 g / 3 tbsp

Monk fruit = 50 to 100 g (I used 80 g in the video)

Zest = 1 lemon and orange each

Ground spices = 1 tsp cinnamon, 1/2 tsp all spice and 1/4 tsp nutmeg

Unsweetened dried cranberries = 50 g / 1/2 cup

WET INGREDIENTS

Egg Whites = 7 large (250 g) OR 4 whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Egg whites also prevent any eggy taste. Hence, it is highly recommended to use egg whites.)

Apple Cider Vinegar = 45 ml / 3 tbsp

YEAST MIXTURE

Instant or Rapid Yeast = 12 g / 3 tsp

Almond Milk = 240 ml / 1 cup (You can also use any other keto friendly milk or even water. The milk should be warmed up to 113 to 122 F or 45 to 50 C. This temperature helps to wake up the yeast from its dormant state and will NOT kill the yeast)

Sugar = 1/4 tsp (optional)

PASTE FOR THE CROSS

Powdered Allulose = 50 g / 1/2 cup (OR other keto friendly powdered sweetener)

Lemon juice or water = 1 to 2 tbsp

Xanthan gum = 1/4 tsp (OR 1 tsp Arrowroot Powder)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven to 210F or 100C and leave the heat on throughout the proofing process.

3. Mix the very warm milk or water with the instant yeast and sugar (optional). Stir to combine and set aside. This step is to check on the condition of the yeast.  

4. In a bowl, mix all the dry ingredients until well combined.

5. Add the wet ingredients including the yeast mixture and mix to combine. If the yeast mixture is foamy and bubbly, that means the yeast is in good condition. Otherwise, please change to a new batch. Mix until a dough is formed.

6.  Divide the dough into 90 to 95 g each. Shape into balls and place on a baking tray lined with parchment paper. Place the dough slightly touching each other. This recipe makes about 10 rolls of 90 to 95 g each. You could also make them into smaller rolls.

7.  Sprinkle with coconut flour on the top of the rolls. This is to prevent the dough from sticking to the towel.

8.  Place a baking dish with boiling water at the bottom of the oven and the dough covered loosely with a towel above it.  Close the oven door and proof for 45 to 60 minutes. I proofed it for 45 minutes. The humidity and warmth create a very conducive environment for the yeast to thrive and it will NOT kill the yeast.

9.  After proofing, remove the tray with dough and brush with 2 to 3 egg yolks.

10.  Remove the dish with water and bake the rolls at the lowest rack for 45 to 60 minutes. I baked it for 45 minutes. Increase the heat to 350F or 180C. It is not necessary to preheat the oven. This way, the dough can rise again while the oven is increasing its heat until a certain point.

11. Cool the rolls and meanwhile, prepare the paste by mixing all the ingredients until you get a thick consistency. Then transfer into a piping bag. It is best to make this paste just before piping.

12. Pipe the cross over the rolls as shown in the video.

13. The rolls can be kept for a few days at room temperature if you have a cool and dry climate. Otherwise, it's best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.

[Total Servings = 10]

NUTRITION INFO PER SERVING

Total Carb = 11.4 g

Dietary Fiber = 6.3 g

Net Carb = 5.1 g

Calories = 90

Total Fat = 3.7 g

Protein = 4.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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