First things first, both these Keto bread rolls and hazelnut cookies are my go to! They are absolutely delicious. They are great for a low carb snack or for those like me; who is gluten intolerant - your saviour for fixing those cravings.
I have tagged all the ingredients I use, so you can get baking as soon as those ingredients arrive on your door step!
Keto bread rolls - ingredients list:
- 150g Almond Flour
- 5 tbsp Ground Psyllium husk
- 2 tsp Baking Powder
- 1 tsp of Sea salt
- 2 tsp Apple Cider vinegar
- 225ml of boiling water
Add all the dry ingredients to a bowl (almond flour, psyllium husk, baking powder and sea salt) and incorporate together.
Then add 2 tsp of apple cider vinegar to a measuring jug.
Separate the egg white from the yolk of 3 eggs and place in a bowl.
Boil the water and add to the same measuring jug that includes the vinegar, and slowly add this to the dry ingredients together with the egg whites.
Now mix all the ingredients together - it will have a playdough consistency.
With a wooden spoon or wet hands (to prevent sticking) Divide the dough into 6 parts and place on a baking tray.
Sprinkle on sesame seeds on the buns and bake for 45-50 minutes in a pre heated oven at 170C or 338F
After 45 minutes, check they are fully cooked by tapping them on the base. If it sounds hollow, they are ready to enjoy!
Hazelnut keto cookies - ingredients list:
- 100g soft butter
- 1/3 cup of erythirol
- 1 egg yolk
-1/2 tsp baking powder
- 1 tsp vanilla extract
- A pinch of sea salt
- 1 cup almond flour
- 1 cup hazelnut flour
- Hazelnuts (for on top)
Measure the butter and place in a bowl.
Measure the sugar replacement (erythirol) and add to the butter.
Add the vanilla extract to the butter and sweetener.
Then add the baking powder and salt.
Separate the yolk from 1 egg and add to the bowl before mixing the ingredients.
Mix with an electric whisk until soft.
Then measure the almond flour and hazelnut flour and dd both to the already mixed ingredients - mix until combined.
Next, kneed the mixture until you have a moist dough. Then between your hands roll out 1 inch balls and place on baking tray.
Flatten the balls with two fingers, allowing the dough to crack and create a nice texture when baked.
Place a hazelnut on top, pressing carefully into the dough.
Bake for 15-20 minutes in a pre-heated oven on 150c or 300F
Remove from the oven and let cool for 30 minutes - then enjoy!