Ingredients:
- 2 cups almond flour
- 1/2 cup vital wheat gluten
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated erythritol (or any keto-friendly sweetener)
- 1/2 cup warm water (around 110°F or 43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (optional, but helps with texture)
Instructions:
- In a small bowl, combine the warm water, active dry yeast, and erythritol. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the almond flour, vital wheat gluten, salt, and xanthan gum (if using).
- Once the yeast mixture is frothy, add the melted butter and eggs to it. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. It should be soft but not too sticky. If it’s too sticky, you can add a bit more almond flour.
- Knead the dough on a clean surface for a few minutes until it becomes smooth and elastic.
- Form the dough into 8 equal-sized rolls and place them in a greased 9×9-inch (23×23 cm) baking dish. Leave a little space between each roll.
- Cover the dish with a clean kitchen towel and let the rolls rise in a warm, draft-free place for about 45-60 minutes, or until they have doubled in size.
- Preheat your oven to 350°F (175°C).
- Once the rolls have risen, bake them in the preheated oven for 20-25 minutes or until they are golden brown on top and sound hollow when tapped.
- Remove the rolls from the oven and let them cool for a few minutes before serving.
Nutrition Facts:
(assuming 1 roll per serving):
- Calories: 220
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 200mg
- Total Carbohydrate: 6g
- Dietary Fiber: 3g
- Total Sugars: 1g
- Protein: 14g
