Low Carb Artisan Bread Rolls
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper. Add the ground almonds, ground flaxseed, coconut flour, baking soda, erythritol, and salt to a large mixing bowl. Mix together well to combine. You may use your preferred low carb sweetener if desired, adjusting quantities to taste.
Step 2
Add the melted butter, apple cider vinegar, and yogurt to the bowl with the dry ingredients. Mix together well to combine. The mixture will be dry and crumbly.
Step 3
Crack the eggs into the mixing bowl with the dry ingredients. Mix everything together well to combine. The mixture should start to hold together, forming a dough in the bowl.
Step 4
Divide the dough into four even-sized portions and roll into balls. Arrange the balls of dough across the lined oven tray, pressing each one down slightly. Brush each ball of dough all over with a half tablespoon of olive oil.
Step 5
Transfer the rolls to the oven. Bake for 20-22 minutes or until cooked through and golden brown all over. Set aside to cool and firm before serving.
Ingredients
- 100% Pure Erythritol by Now – 2 tsp
- Raw Egg – 2 medium
- Olive Oil – 2 tablespoon
- Almonds, Raw – 1-¼ cup, ground
- Baking Soda – 1 teaspoon
- Apple Cider Vinegar – 1 tablespoon
- Ground Premium Flaxseed Organic by Spectrum – ¾ cup
- Salt, Sea Salt – ½ teaspoon
- Coconut Flour – ⅓ cup
- Dannon All Natural Yogurt, Plain – ⅓ cup
- Breakfast Butter Melted by Country Buffet – ¼ cup