THE BEST KETO ROLLS WITH A SECRET INGREDIENT
There are lots of keto bread roll recipes on the internet, but many of them are not very good. They are either too cheesy, eggy or grainy. Plus they are flat and dense. But, don’t fray, I have developed a recipe for the PERFECT KETO ROLL. My recipe for the best keto rolls has a secret ingredient. This ingredient will help develop that classic bread flavor and work with the leavening agents to help these rolls rise. My keto roll recipe creates fluffy, airy rolls that are the closest thing you can have to your grandma’s rolls on the holidays.
In this video, I show you how to make these easy keto rolls in less than 20 minutes. Follow along as I give step by step instructions.
FULL RECIPE FOR KETO ROLLS: /
KETO BREAD BOWL RECIPE: /
PEAK YOGURT: />FOOD PROCESSOR: Y
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KETO BREAD ROLL RECIPE
(makes 12 rolls)
3 cups shredded mozzarella cheese
4 ounces cream cheese
2 1/4 cups almond flour
1/4 cup coconut flour
1/4 cup buttermilk or plain low carb yogurt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees. In a small glass bowl, add shredded mozzarella cheese and cream cheese. Microwave at 1 minute intervals until the cheese is melted and cream cheese has softened. If you don’t want to use a microwave, melt the shredded cheese over the stovetop in a non-stick skillet and use softened cream cheese.
To a food processor, add remaining ingredients and melted cheeses. Pulse until combined. You may also combine the ingredients using an electric mixer; however, the dough comes together evenly and faster using a food processor.
Wet your hands with some water or oil in order to handle the dough. This will prevent the dough from sticking to your hands. Grad a handful of dough, form it into a ball and place on a parchment lined baking tray. Continue with remaining dough. You can form your desired size. Dough balls larger than 2.5 inches wide, will require longer cooking times. Evenly place dough balls on the tray spacing about 1 inch apart.
Bake at 400 degrees Fahrenheit for 13-18 minutes or until hardened on the outside and slightly firm on the inside. Let cool for 3-5 minutes before eating.
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