Jenna’s Best Ketogenic Bread Rolls
1 1/2 cups Super Fine Almond flour
1/4 cup Coconut flour
1 Tbsp Hemp Hearts
2 Tbsp Flax seeds (whole)
1/4 cup Psyllium husk powder
2 tsp Baking Powder
1 tsp Himalayan Pink salt
1/4 cup Avocado or olive oil
3 eggs + 1 white
1 cup Sour cream ( I like Daisy)
1 Packet of dry yeast mixed with 3 Tbsp of very warm but not hot water (mixed and set aside. You will only use 2 Tbsp of this mixture.
Poppy or sesame seeds for garnish for tops
Preheat oven to 400 degrees. Prepare 2 -9″ cake pans with parchment paper and grease sides of cake pans (or can use muffin tin). Mix together yeast and very warm water and set aside.
Combine all dry ingredients then add in all wet ingredients including 2 Tbsp of yeast mixture and mix thoroughly till it all comes together. Before handling dough grease hands with butter. Divide dough into 8 equal portions. Dough will be sticky! Try to form dough into circles or balls and place four in each prepared pan. Brush tops of rolls lightly with more oil or melted butter. If you want a smaller more formed roll use a greased muffin tin. The yeast is for flavor in this recipe. It will not make them raise because there is no sugar for the yeast to feed on.
Bake for 20-25 or until browned. All ovens vary so keep an eye on them! Remove and let cool.
macros vary by brands used. Mine came to net carbs 3.7g protein-10g fat-28g