The past months since quarantine started I have been a focus on learning. And one of the goal focus was to learn about different types of diets procedure. And here you go “Keto” or “Dieta Cetogenica” because in order for me to make recipes or address any questions about “Ketogenic” I needed to understand the concepts behind. So I enrolled in online classes. I accomplished to get a Keto diet certification. Yay and Now I am so excited to make recipes. These non-carbs rolls are really good. You can add any good fat to make it your own. Like shredded parmesan cheese, sesame seeds, Walnuts, etc.
Keto Bread: Non-Carb Rolls
Course: RecipesIngredients
3/4 cup almond flour
5 tablespoons psyllium husks whole, not powdered
1 teaspoon baking powder
3/4 teaspoon sea salt
3 egg whites
1 teaspoon white wine vinegar
1 cup boiling water
sesame seeds to top, optional
Directions
- Preheat the oven to 350ºF.
- In a medium-sized mixing bowl, add almond flour, psyllium husk, baking powder, and salt. Mix to combine. I use a hand mixer.
- Add egg whites, vinegar, and boiling water, and begin stirring. The mixture will seem too watery at first, but continue mixing for about 3 minutes. The psyllium husk will absorb the water and the dough will become thick.
- Split the dough into 6 portions, and add in mounds to a baking tray. They do not have to be perfect. The dough will be difficult to roll into balls, but just mounds are okay! Top with sesame seeds, if desired.
- Bake for 50 minutes to 1 hour. Test the consistency of 1 roll at 50 minutes, and if the bread seems on the wet side inside, leave them in the oven for an additional 10 minutes.
- Allow the bread to cool, and store wrapped tightly in the refrigerator for up to 5 days or frozen for up to 3 months.
Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness
Enjoy it!
Xx,