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Keto Rolls with cheese

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Easy to make, quick, very tasty and super low on carbs! Enjoy these soft, filling white rolls as a sandwich or toast/ grill them slightly and just spread your fav Irish butter on it, its delicious either way!

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About This Recipe

Ingredients

4 medium eggs (room temperature), 125g mozzarella (1 ball), 32g whole organic psyllium husk, 30g oat fibre, 1/2 tsp himalayan salt, 1 tsp gluten free baking powder, 1 tbsp apple cider vinegar

Equipment

Mixing Bowl, Hand Mixer, Grater, Baking Tray, Baking Foil

Cook Time : 30

Prep. Time : 5

Servings : 6

Calories : 69.5

Carbs : 0.7

Fat : 4.3

Fat : 0.1

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Instructions

Step 1

Preheat the oven to 175C and line a baking tray with parchment paper.

In a medium size bowl measure out the dry ingredients,

32g whole psyllium husk (powder psyllium husk will not work great for this recipe),

30g oat fibre,

1/2 tsp salt,

1 tsp baking powder and mix them with a fork.

 

Step 2

In a medium size bowl whip the 4 eggs (room temperature) until stiff using a hand or stand mixer.

Drain and grate the 125g mozzarella cheese (1 mozzarella ball).

Step 3

Add the grated cheese and 1 tbsp apple cider vinegar to the whipped eggs, stir with a fork and then add the dry ingredients and mix until fully combined, no need to over work the dough.

Let the dough sit for 5-10 minutes, it will thicken up just enough to be able to work with.

Step 4

Using your wet hands shape 6 equal size rolls, you can press them down gently as they will rise while baking.

Make a few slit on the top of the rolls using a wet knife. (if you skip this they will bake into funny shape)

I sieved some oat fibre on the top of the roll to keep them lighter in colour and also to make them look fancier 🙂

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Step 5

Bake the rolls at 175C for 30 minutes, (25 minutes only if you made them flatter )

These rolls are very filling so you won’t have to worry about the small size, 1 will be enough for a meal.

Step 6

Let the rolls cool on a cooling rack or have one still warm with a big lump of lovely Irish butter on it.

Store them in a cool, dry place in an airtight container.

Suitable for freezing.

I hope you love these rolls as much as my family does, let me know if you made them and what did your serve them with?

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Roberta Birdthistle

Is it ment to be egg whites?? I’ve never seen whole egg go stiff.