INGREDIENTS FOR ORIGINAL ROLLS

Almond flour = 300 g / 2 1/2 cups

Whole Psyllium Husk = 45 g / 5 tbsp. (Ground until half its original volume then weigh it)

Baking powder = 13.5 g / 3 tsp

Eggs = 4 large egg whites or 3 whole eggs (room temperature)

Monk fruit = 130 g / 0.64 cup (or any keto sweetener to taste) [Optional]

Instant or Rapid Rise Yeast = 12 g / 4 tsp

Salt = 1 tsp

Warm water = 200 ml (2/3 cup + 2 1/2 tbsp) (Temperature = 120 to 132 F or 50 to 56 C) [Note: This temperature DOES NOT kill the yeast]

For brushing = 3 egg yolks (lightly beaten with fork)

INGREDIENTS FOR COFFEE ROLLS

Almond flour = 300 g / 2 1/2 cups

Whole Psyllium Husk - 45 g / 5 tbsp (Ground until half its original volume then weigh it)

Baking powder = 13.5 g / 3 tsp Eggs = 4 large egg whites or 3 whole eggs (room temperature)

Monk fruit = 203 g / 1 cup (or any keto sweetener to taste) [Optional]

Instant coffee = 16 g / 4 tbsp. (Dissolve with 50 ml hot water) {Note: Taste and adjust to your preference]

Instant or Rapid Rise Yeast = 12 g / 4 tsp

Salt = 1 tsp

Warm water = 150 ml (1/2 cup + 2 tbsp) (Temperature = 120 to 132 F or 50 to 56 C) [Note: This temperature DOES NOT kill the yeast]

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

2.  Boil a pot or kettle of water.

3. Turn on oven at 212 F or 100 C and leave it on during the entire proofing process.

4.  In a large bowl, use a handheld mixer to whisk the almond flour, psyllium husk powder, baking powder and erythritol until well combined.

5. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved {Note: By dissolving the salt in water with yeast, it DOES NOT kill the yeast as there is proportional concentration).

6. Add the wet ingredients (including the instant coffee for coffee rolls) and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

7. Weigh the dough into 60 g portions each. This recipe makes 15 original rolls and 17 coffee rolls.

8. Shape the dough into balls with your hands. Place dough on a parchment lined square or rectangle tray just slightly touching each other. If doing two batches, refrigerate the first batch to slow down the fermentation while you work on the second batch. This is because we want both batches to ferment together during the proofing process. But if you're doing one batch only, then you can proceed with the proofing process.

9. Cover the dough loosely with a microwave safe cling wrap or dry towel.

10. Pour sufficient boiling water into a baking dish that fits the oven.

12.  Place the baking dish with boiling water at the bottom of the oven and the tray with dough directly above it. Close the oven door and let it proof for 1 hour with the heat turned on at 212F or 100C. Do not open the oven door during the proofing process to prevent the warmth and humidity from escaping.

12. After 1 hour, remove the cling wrap or towel and the baking dish with water.

13. Brush the top of rolls with egg yolks to get a golden-brown look.

14. Bake for about 30 mins or until cooked (test with wooden skewer) at 350F or 180C at the lowest rack. Pre-heating of oven is not necessary.

[Total servings = 12] (Original)

[Total servings = 15] (Coffee)

NUTRITION INFO PER SERVING

Total carb = 7.3 g

Dietary fiber = 4.6 g

Net carb = 2.7 g

Calories = 133

Total fat = 9.4 g

Protein = 5.4 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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