Bread Rolls
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Recipe makes 6 portions
This ketogenic diet recipe provides approximately:
| Nutritional content | 6 bread rolls | 1 bread roll |
| MCT | 60g | 10g |
| LCT | 34.2g | 5.7g |
| Protein | 35.4g | 5.9g |
| Carbohydrate | 26g | 4.3g |
| Energy (calories) | 1093kcal | 182kcal |
| Ingredients | Quantity |
| Almond flour flurry e.g. Holland and Barrett | 60g |
| Psyllium husk e.g. Sat-Isabgol | 25g |
| MCTprocal™ | 96g |
| Carbohydrate free baking powder e.g. Barkat | 6g |
| Salt | a pinch |
| Egg white | 100g |
| Vinegar | 2g |
| Water, boiling | 80g |
Method:
- Pre heat oven to 180°C/fan 160°C/gas mark 4.
- Mix together almond flour, MCTprocal, psyllium husk, baking powder and salt.
- Add egg white and vinegar, mix well.
- Pour in the boiling water and mix with a spatula until a dough forms.
- Divide into 6 equal portions and then shape in to buns. Alternatively use a 5cm diameter ice cream scoop to portion out which will provide 6 equal portions.
- Brush with a little beaten egg yolk or oil and bake for approximately 40 minutes until cooked through.
- Leave to cool on a wire rack.
Serving Suggestions:
- Perfect for sandwiches and lunchboxes
- Great as a burger bun
- Serve with keto soup
To download the Bread Rolls recipe card click here.
MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.