These Low Carb Rolls are gluten-free and net just 2 carbs per piece. Each roll is topped with a blend of onion flakes, sesame and poppy seeds! Enjoy with butter or fill with egg salad or tuna!
Finally! After numerous attempts working on a low carb bread option I found one that is blog-worthy and super simple to make! Phew, I went through a lot of trial and error experiments. Some combinations came out ok, but others went straight to the trash!
At first, I was working hard on creating a low-carb tortilla because I like cheesy quesadillas for quick dinners and snacks, but those darn tortillas can add up to a whole days worth of carbs if you are trying to keep the count low.
I’m certain my grandmothers had something to do with the failure of that recipe attempt! haha! Yeah, don’t mess with tortillas.
Shhhh, my secret fall back are these Mission carb balance tortillas
I found these rolls over at the Diet Doctor website and from the description they sounded like they would cook up beautifully in my popover pan and they did.
Each roll poofed up just like my pesto and parmesan popovers, and not only do these look as pretty as you would expect from a restaurant they are also an excellent vessels for egg salad, tuna or crab sandwiches!
The the slight purple color of these low carb rolls I believe comes from the psyllium husks powder. It looks like wheat bread don’t you think?
Keep these rolls in mind when you start planning your holiday meals. Serve a batch of these rolls and enjoy the carb savings in a different dish!
- 1¼ cups almond flour
- 5 tablespoons ground psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoons sea salt
- 2 teaspoons apple cider vinegar
- 1¼ cups boiling water
- 3 egg whites
- EVERYTHING SEEDS
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon minced onion, dried
- Preheat the oven to 350 degrees.
- In a small bowl mix together the sesame, poppy seeds and minced onion. Set aside.
- In a medium bowl whisk together the almond flour, psyllium husk powder, salt, and baking powder.
- Pour boiling water, cider and egg whites over the dry ingredients and mix ingredients together quickly with a hand mixer. Dough will be sticky.
- Form into rolls (or place in popover pan), place on baking sheet and sprinkle about 1 tablespoon of prepared seeds over each roll. Bake for about 55 minutes or until a crust forms and when you tap the bread it sounds hollow.
- Keep in the refrigerator or freeze.
Recipe source: Diet Doctor Low Carb Bread