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!
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!