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: 6halves (3 rolls)
Calories: 221kcal
Ingredients
1cupalmond flour
¼teaspoonbaking soda
¼teaspoonsalt
4tablespoonsunsalted butter, meltedor coconut oil or olive oil
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.