Recipes

1.6:1 Keto bread roll (per roll)

Author: Rachel (HCP)

Printable Version

INGREDIENTS:**
g Holland and Barrett Almond Flour Flurry (HCP added*)
ml Egg, white only (HCP added*)
g psyllium husk (HCP added*)
g Baking powder, carb free, Barkat (HCP added*)
ml Vinegar, white (HCP added*)

Directions:

Pre heat oven to 180c / fan 160c / gas 5.
Mix the almond flour flurry with the psyllium husks, baking powder and salt.
Add the egg white and vinegar, mix well.
Pour in the BOILING water and mix until a dough forms.
Divide into 6 equal portions and then shape in to bread rolls. If you dampen your hand with water this will help with the shaping.
Brush with a little beaten egg yolk and bake in pre heated oven for approximately 40 minutes until cooked through.
Leave to cool on a wire rack.

Nutrition Information (for entire recipe):

Carbohydrate: 1.99
Calories: 180
Fat: 14.85
Protein: 7.3
Ratio: 1.6:1

Tags:

SavoryMain Meal

*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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Serving suggestion

This recipe is for one bread roll with ratio 1.6:1. However, it would work best if made in a batch and will make 6 rolls. Please multiply all ingredients by 6 and follow instructions for best results

Added by M Mundkur

Recipes

1.6:1 Keto bread roll (per roll)

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