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VeganVegan — no animal products at allKetoKeto — under 5g net carbs per servingSeed-BasedSeed-Based — built on seeds as the primary structureNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Keto Almond & Coconut Flour Rolls with Seeds
Hearty keto rolls baked from almond and coconut flour with psyllium, pumpkin and sunflower seeds. Grain-free, vegan and tender inside with a crackling crust.
15 min prep / 55 min total
241 kcal
4.3g protein
6 servings
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Ingredients
Ingredients updated to metric measurements
- 150 galmond flour
- 35 gpsyllium husk
- 35 gcoconut flour
- 1 tspbaking powder
- 20 gpumpkin seeds
roughly chopped, plus more for topping
- 20 gsunflower seeds
roughly chopped, plus more for topping
- 330 mlwater
- 1 tbspolive oil
- 1 tbspapple cider vinegar
- pinchsalt
Instructions
Combine 150g almond flour, 35g psyllium husk, 35g coconut flour, 1 teaspoon baking powder, the chopped pumpkin and sunflower seeds and a pinch of salt.
Whisk 330ml water with 1 tablespoon olive oil and 1 tablespoon apple cider vinegar, then add to the dry mix and stir into a firm dough.
Shape into rolls, place on a lined tray, brush with water and sprinkle the tops with more pumpkin and sunflower seeds.
Bake at 180°C (356°F) for about , until the crust is deep golden and the rolls sound hollow when tapped. Cool briefly before serving.
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