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Sandwich Rolls {almond flour}

December 20, 2018 by Erica 10 Comments

Sandwich Rolls

Sandwich Rolls

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.

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
  • slathering them with butter
  • toasting them and slathering them with butter
  • 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.

Sandwich Rolls

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As featured in
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
5 from 2 votes

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
US Customary - Metric

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
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Filed Under: Breakfast, Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Gravy {grain free}
Next Post: Sweet and Sour Meatballs »

Reader Interactions

Comments

  1. Mary ellen

    January 25, 2020 at 4:10 am

    What can you use in place of butter? My son cannot digest butter.

    Reply
    • Erica

      January 25, 2020 at 6:26 pm

      I haven’t tried it yet but I bet coconut oil or shortening would work. I think olive oil will work as well.

      Reply
  2. Lori

    April 26, 2019 at 3:57 pm

    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!

    Reply
    • Erica

      April 27, 2019 at 11:23 pm

      Yes! You can. Thank you!!

      Reply
  3. Y

    December 29, 2018 at 2:17 pm

    Can you use coconut flour? Also, what I use if I don’t have that kind of muffin pan?

    Reply
    • Erica

      December 29, 2018 at 9:18 pm

      You can’t replace the almond flour with coconut flour, sorry. That would be a different recipe.

      Reply
  4. Carrie

    December 28, 2018 at 12:23 pm

    5 stars
    What is the calorie and nutrition values in these?
    Thank you!

    Reply
    • Erica

      December 28, 2018 at 7:38 pm

      Based on 6 servings: Calories:143 Carbs:1 Fat:13 Protein:5

      Reply
  5. Gina Baker

    December 22, 2018 at 7:17 am

    5 stars
    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

    Reply
    • Erica

      December 22, 2018 at 9:43 am

      You’re welcome! You can also use dairy-free yogurt. Thanks for purchasing my books, Gina! Happy Holidays!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Tangy Peanut Sauce & Veggies
Peanut Butter Banana Ice Cream {no churn}
Almond Cocoa Bites

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