Keto Dinner Rolls

There are only a handful of things a keto parent yearns for – keto kid snacks, crackers and BREAD. The internet is full of recipes of 90-second keto breads that are a bit too eggy, fathead bread that isn't fluffy enough and coconut breads that are dense and not airy. When you have young kids who recall the proper textures and tastes of traditional bread, passing off a ketofied version is not at all successful. 

Enter these keto dinner rolls. After trying several recipes online and tweaking a few components, here's a winner that is crunchy on the outside and soft and fluffy on the inside. My son even said, "This tastes like Panera bread mommy." Booya! #ketomomwin

Ingredients:
1 cup (4 oz or 130g) almond flour (I recommend this one)
1/4 cup + 2 teaspoons (1.2 oz) coconut flour (I recommend this one)
4 tablespoons (20g)  psyllium husk powder (I recommend this one)
2 1/2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons apple cider vinegar
2 tablespoons liquid egg whites (or 1 large egg whites)
1 tablespoons avocado oil (or olive oil)
1 cup boiling water

Directions:
Preheat the over for 350°. Whisk all the dry ingredients together a large bowl.

Add the vinegar and egg whites to the bowl, then the boiling water. With a hand mixer, mix the ingredients together for about 30 seconds. (Do not over mix it or the bread will be hard.)

Using a silicon spatula, scrape the sides and form the mixture into a ball. Let it stand for 2-3 minutes for the psyllium husk to start absorbing the liquid.

Divide the dough into 8 sections. Place on a silicon lined baking tray and bake in the oven for 60 minutes (or until you hear a hollow sounds when you tap the bottom of the bread).

The bread will rise and expand, though it will not spread width-wise. Your final keto dinner rolls should be about 3 inches in diameter. Serve them immediately with a healthy heap of Kerrygold butter! ~Enjoy!