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!