How hard is the road to the keto-vana? Luckily, we are not doomed to be alone on the long journey as long as we have keto bread rolls in our backpack.
As I most recently have a little time, I was browsing on the internet the other day. In search of new, stirring thoughts, inspirational meals that We have never tried before, to surprise my family with. Looking for a while but could not come across too many interesting things. Just before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by luck on Suncakemom. It looked so yummy on its snapshot, that called for rapid actions.
It had been simple enough to imagine how it is made, its taste and how much boyfriend might want it. Mind you, it is quite easy to impress him in terms of treats. Yes, I’m a lucky one. Or perhaps he is.Anyway, I got into the website and then followed the step by step instuctions that were combined with great images of the operation. It just makes life faster and easier. I can suppose it is a slight effort to take photographs in the middle of baking in the kitchen as you may normally have gross hands therefore i really appreciate the time and effort she put in for making this post .
With that said I am inspired to present my very own formulas in the same way. Many thanks for the concept.
I had been fine tuning the initial mixture create it for the taste of my family. I can say that it was a great outcome. They enjoyed the flavour, the consistency and enjoyed getting a sweet like this in the middle of a lively workweek. They basically asked for lots more, a lot more. Hence next time I am not going to make the same mistake. I’m likely to double the quantity to get them delighted.
You can find the original keto bread rolls at SunCakeMom
Preheat oven to 350°F / 180°C and pour almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure it by tablespoons after grinding it.
Warm the water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder.
With a hand mixer gradually mix the water with the dry ingredients.
Mix in the egg whites as well. Don’t get scared of the soft texture. It is supposed to be like somewhat sticky slime.
Get a bowl of water close to us will allow to wet our hands after shaping each bread rolls.
Shape the bread rolls. They grow in size but they won’t be huge. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable.
Place the formed bread rolls into the pre-heated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.
The bread rolls are ready when slight golden brown color starts to appear on some of them and by tapping them results a hollow sound and somewhat firm crust.
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