Low Carb Crunchy Pork Rind Bread Roll
You’ll see a similarity with fathead dough in this recipe, but a few changes make a big difference! These Keto dinner rolls have the fat of fathead dough and the sodium levels anyone with the Keto Flu will appreciate. Enjoy these rolls as a low-carb side dish to your main course or eat as a snack between meals. For anyone who enjoys a low-carb fat bomb before a workout, try one of these pork rind rolls for a burst of energy. With less cream cheese and the addition of ground flaxseed, each Keto roll here is fluffy and light to bite into. The crunchy pork rind topping gives an extra layer of flavor and texture to enjoy. You can also make these rolls at the start of your week for meal prepping.
How to Make It
Step 1
Make the dough recipe at least 4 hours before you wish to back your rolls. You can also prep the dough in advance and either freeze or store it in your refrigerator. In a mixing bowl, mix together the almond flour, paleo flour, ground flax, sesame seeds, baking soda, and egg. Set the bowl aside. In a small pot over low heat on the stove, melt the mozzarella and cream cheese together until they have melted into a creamy, solid white cheese.
Step 2
Let the cheese cool for about 60 seconds. Then, fold the melted cheese into the mixing bowl of flour and egg. Continue folding the dough over with a spatula until the dough is free of streaks. You can also knead the dough on a clean surface. Place the dough in plastic wrap, flatten the dough into a rectangle, and wrap airtight. Store the dough in your refrigerator for at least 4 hours to chill.
Step 3
When you’re ready to work with the dough, preheat your oven to 350 degrees. In one container, whisk together an egg white until it’s frothy and loosened. In another container, arrange finely ground pork rinds. Pull the dough out of your refrigerator and divide it into equal portions. Roll 1 portion per serving in a ball-shape or another classic dinner roll shape of your choosing. Additionally, prepare a sheet tray lined with parchment paper or have a non-stick sheet pan ready to go.
Step 4
One by one, brush the egg white over the top and sides of each roll. Then, pick up the roll and press it into the ground pork rinds. Make sure all the sides brushed with egg white are coated in pork rinds. Arrange each bread roll on your prepared sheet tray. Sprinkle parsley over the top of each roll and lightly press it onto the pork rinds. Bake the tray for 25 minutes. Cool briefly before serving.
Ingredients
- Almond Flour
¾ cup
- Paleo Baking Flour by Bob’s Red Mill
4 tablespoon
- Flaxseeds Or Flax Seeds Whole Or Ground
3 tbsp, ground
- Sesame Seeds
½ tablespoon, whole pieces
- Baking Soda
¼ teaspoon
- Raw Egg
1 large
- Mozzarella Cheese
1 cup, shredded
- Cream Cheese
1 ounce
- Egg White Raw
½ large
- Fried Pork Rinds
1 ounce
- Parsley, Dried
¼ teaspoon