DRY INGREDIENTS

Almond flour = 150 g / 1 1/4 cups

Baking powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success.)

WET INGREDIENTS

Apple cider vinegar = 15 ml / 1 tbsp

Hot or boiling water = 60 ml / 1/4 cup

Fresh Egg whites = 3 large (108 g)

Note:

1.  For liquid egg whites, use the same amount at 108 g.

2.  For egg white powder, use 19 g of egg white powder + 105 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients. Mini (Cocktail) Sausages = 12 (200 g)

INGREDIENTS FOR KETO KETCHUP (TOMATO SAUCE)

Tomato paste = 85 g

Apple Cider Vinegar = 30 ml / 2 tbsp

Salt = 1 tsp

Monk fruit = 60 g (depending on your preferred level of sweetness)

Onion Powder = 1 tsp

Garlic Powder = 1 tsp

Italian seasoning (optional) = 1/2 tsp

Xanthan Gum = 1/2 to 3/4 tsp (Depending on how thick you like the texture)

Water = 120 ml / 1/2 cup

INGREDIENTS FOR KETO CHILI SAUCE

Chili Powder or Flakes = 3 to 6 tbsp (Depending on your preferred level of heat)

Apple Cider Vinegar = 15 ml / 1 tbsp

Salt = 1 1/2 tsp

Monk fruit = 60 g

Tomato Paste = 8 g / 1 tbsp

Garlic Powder = 1 tsp

Xanthan Gum = 1/2 to 3/4 tsp (Depending on how thick you like the texture)

Water = 120 ml / 1/2 cup

DIRECTIONS FOR THE BREAD ROLLS

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

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and mix until a dough is formed.

5.  Shape the dough into a ball, cover with cling wrap or wet towel and rest for 20 minutes. This is to ensure the dough firms up and will be easier to roll out.

6.  Place the dough between 2 parchment papers and roll into a moderately thin layer. Ensure that it's not too thick and not too thin.

7.  Cut out the uneven edges and remove the excess dough

8.  Measure the height at 5 1/2 inch (13 cm) and the width should be the same as the width of the sausages. Then cut into triangular shapes.

9.  Place the sausage at the flat end and roll over. Then place on a baking tray lined with parchment paper.

10.  Brush with 1 egg yolk mixed with 1 tbsp water.

11. Top with white sesame seeds.

12. Bake at the lowest rack for 20 minutes or until golden brown.

13.  Cool on a wire rack.

DIRECTIONS FOR KETO KETCHUP & CHILI SAUCE

1. Place all ingredients into a pan (except the xanthan gum) and bring to a boil.

2. Reduce heat and simmer for about 15 to 20 mins. Adjust taste accordingly.

3. Add the xanthan gum and cook for a while.

4. The xanthan gum tends to be lumpy hence, after cooking just use a handheld blender and give it a blitz. The texture will be smooth and thick.

5.  Store in jars and refrigerate.

6.  This recipe makes 200 g net weight of chili or tomato sauce.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 3.6g

Dietary Fiber = 2.0 g

Net Carb = 1.6 g

Calories = 106

Total Fat = 7.6 g

Protein = 5.6 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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