Low Carb Parmesan And Olive Bread Rolls
These delicious low carb bread rolls are perfect as an accompaniment to keto soups or stews, stuffed with Italian ham, or simply served warm and slathered in butter.
How to Make It
Step 1
Preheat the oven to 300 degrees Fahrenheit and lightly grease a shallow oven tray with olive oil.
Step 2
Add the ground almonds, ground flaxseed, parmesan, erythritol, baking soda and salt to a food processor. Pulse well to combine.
Step 3
Finely chop the rosemary and the olives and set aside.
Step 4
Add the apple cider vinegar and 1 egg to the food processor and blend to combine, until thick and almost forming a dough.
Step 5
Add the olive oil to the food processor and blend again until a dough forms in the food processor. The dough should be slightly tacky but not wet or sticky.
Step 6
Roughly press the dough out onto a sheet of baking paper and scatter over the rosemary and olives. Fold the olives and rosemary into the dough, kneading until evenly distributed.
Step 7
Divide the dough into two even portions, forming roll shapes with your hands. Transfer the rolls to the greased oven tray.
Step 8
Beat the remaining egg in a small bowl and liberally brush the egg over the outside of the rolls. Transfer to the oven to bake for 30-35 minutes until golden brown all over and cooked through.
Ingredients
- Pitted Kalamata Olives by Mezzetta
9 olives
- Olive Oil
3 teaspoon
- Egg Whole
2 small
- Rosemary, Fresh
1 tablespoon
- 100% Pure Erythritol by Now
1 tsp
- Apple Cider Vinegar
1 teaspoon
- Baking Soda
½ teaspoon
- Salt, Sea Salt
0.5 teaspoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
6 ounce
- Parmesan Cheese, Dry (grated)
2 tablespoon, grated
- Ground Flax Seeds by Joe’s Tasty Travels
⅓ cup