I'm calling these sandwich rolls, but feel free to use them in any way you'd like. They make great buns and are equally good as toast and french toast. The photo above is from my Sloppy Joes recipe added to a sandwich roll.
You probably already know what you're going to do with them, however here are a few ideas that I've enjoyed so far...
- slicing them in half
- eating them whole
- toasting them for sandwiches
- building peanut butter and jelly sandwiches
- covering them with everything bagel topping
I use blanched almond flour however feel free to use cashew flour or other nut or seed flour.
As for the pan type, I use large muffin pans, however you can use any kind of pan you like, including a donut pan to make bagels or bagel rolls. Just make sure the pan is non-stick. Silicon molds or pans work as well.
This recipe also appears in my Everyday Keto Baking cookbook. Enjoy!
As featured in
Sandwich Rolls
This recipe is from my cookbook, Everyday Keto Baking, page 65.I recommend using a non-stick muffin top pan or muffin rings to bake the rolls since the dough is not firm but thick and pourable. I also recommend sprinkling the top of each roll with bagel seasoning such as Trader Joe’s Everything but the Bagel Seasoning before you place the pan in the oven to bake.If you prefer you can use baking powder in place of baking soda. If you find them a bit dry, you can add 1 additional tablespoon of milk, or use heavy cream instead of milk.You can make this dairy free by using olive oil or coconut oil in place of butter.
Servings: 6 halves (3 rolls)
Calories: 221kcal
Ingredients
- 1 cup almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted or coconut oil or olive oil
- 4 large eggs
- 2 tablespoons almond milk or other milk
Instructions
- Preheat your oven to 425°F (220°C, or gas mark 7).
- Combine almond flour and baking soda in a mixer bowl or other bowl and mix to blend. You can also use a whisk to blend the batter.
- Add the remaining ingredients to the bowl and mix to blend well.
- Spread the batter among 6 Muffin ring molds or a muffin top baking pan (non-stick), and shuffle the pan to even out the batter. Optionally, sprinkle seasoning on top of each roll.
- Bake for 12 to 14 minutes.
- Cool. Store sealed in the refrigerator for several days, or in the freezer for a few months.
- Makes 3 rolls (6 halves) using a muffin top pan or muffin rings. Or, you can slice each and have 12 halves or 6 rolls.
Nutrition
Calories: 221kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 197mg | Potassium: 46mg | Fiber: 2g | Sugar: 1g | Vitamin A: 413IU | Calcium: 66mg | Iron: 1mg
Mary ellen says
What can you use in place of butter? My son cannot digest butter.
Erica says
I haven't tried it yet but I bet coconut oil or shortening would work. I think olive oil will work as well.
Lori says
Can I substitute SCD yogurt for the almond milk? (
I love your cookbook and your recipes here. They always turn out and they’re always good! Thank you!
Erica says
Yes! You can. Thank you!!
Y says
Can you use coconut flour? Also, what I use if I don’t have that kind of muffin pan?
Erica says
You can't replace the almond flour with coconut flour, sorry. That would be a different recipe.
Carrie says
What is the calorie and nutrition values in these?
Thank you!
Erica says
Based on 6 servings: Calories:143 Carbs:1 Fat:13 Protein:5
Gina Baker says
Thank you!! We needed a new sandwich rounds recipe that doesn't call for yogurt as we stopped making the SCD yogurt. My son will be happy to be able to make his sandwich rounds again in his muffin-top pan,
We so appreciate your recipes and love your cookbooks!
Best,
Gina
Erica says
You're welcome! You can also use dairy-free yogurt. Thanks for purchasing my books, Gina! Happy Holidays!