Low Carb Gluten-Free Cinnamon Raisin Bread Rolls
These Keto Cinnamon Raisin Bread rolls are the best gluten-free rolls! They are tender, with little bites of sweet raisins hidden inside the bread and are best enjoyed with low-carb friendly fats like butter. Almond flour and psyllium husk are combined with egg whites and raisins to form gluten-free dough. These are easy to make because they can be made all in one bowl. Although if you have a stand mixer, it makes the job a lot easier and quicker.
How to Make It
Step 1
Preheat the oven to 350 F. In the stand mixer bowl, combine the almond flour, psyllium husk, kosher salt, baking powder, cinnamon, and raisins. You can use a whisk to combine the ingredients as well.
Step 2
Add in the egg whites and beat until combined. The mixture will look sandy at this point. Once the boiling water is added the flour mixture will come together into a dough.
Step 3
Add the apple cider vinegar to 1 cup of boiling water. Slowly pour the boiling water into the flour mixture. Beat until well combined.
Step 4
Use a dough scraper to turn the dough out onto a parchment-lined baking sheet. Then cut it into 6 equal pieces. You can use the dough scraper to cut the dough.
Step 5
Roll each piece into a round ball. Push any of the raisins on the outside of the dough ball to the inside, so they do not burn. Give plenty of space between the rolls as they will rise considerably.
Step 6
Place the tray in the oven and bake for 50-55 mins. Try to remove the rolls from the oven before the raisins burn, but once the dough is fully cooked. If they deflate as they exit the oven, quickly return them and bake for another 10-15 minutes.
Step 7
Remove from the oven and allow to cool before placing them into an airtight container. The rolls should last up to three days at room temperature. In the freezer, rolls last up to three months if stored properly.
Ingredients
- Almond flour
1.25 cup
- Psyllium Husk Powder
5 tbsp
- Coarse Kosher Salt
1 tsp
- Baking powder
1 tsp
- Cinnamon
2 tsp
- Raisins
0.25 cup
- Apple cider vinegar
2 tsp
- Boiling Water
1 cup
- Egg whites
3 large