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 lately have some time, I had been browsing on the web last week. Looking for new, fascinating ideas, inspiring meals that We have never tried before, to amaze my loved ones with. Looking for a while unfortunately couldn’t discover any interesting stuff. Just before I wanted to give up on it, I ran across this scrumptious and easy dessert simply by accident on Suncakemom. It looked so yummy on its photos, that required quick action.

It was not so difficult to imagine how it’s made, how it tastes and just how much boyfriend will probably enjoy it. Mind you, it is rather simple to impress him in terms of puddings. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the blog and used the precise instuctions that were coupled with wonderful photos of the task. It just makes life much simpler. I could imagine that it is a bit of a effort to shoot photos in the midst of cooking in the kitchen because you most often have sticky hands therefore i highly appreciate the time and energy she put in to make this post .

Having said that I’m empowered presenting my very own dishes in the same way. Thanks for the idea.

I was tweaking the main formula to make it for the taste of my family. I must say it had been a great success. They enjoyed the taste, the structure and enjoyed getting a treat such as this in the midst of a stressful workweek. They basically asked for lots more, more and more. Hence next time I’m not going to commit the same mistake. I am gonna double the volume to keep them delighted.

All credit from keto bread roll goes to 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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