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Keto Almond Yeasted Rolls with Pomegranate Syrup
Pillowy keto almond-flour rolls leavened with yeast, egg whites and a hint of pomegranate syrup. Cloud-soft inside, nutty outside.
15 min prep / 40 min total
138 kcal
7.1g protein
6 servings
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Ingredients
Ingredients updated to metric measurements
- 100 galmond flour
- 30 gpsyllium husk
- 7 gdry yeast
- salt
- dried basil
- 1 tspbaking powder
- 3egg whites
- 2 tspsugar-free pomegranate syrup
- 200 mlboiling water
- almond flakes
for topping
Instructions
Whisk almond flour with psyllium, yeast, baking powder, salt and basil.
Stream in boiling water, then fold in egg whites and syrup to a sticky dough; rest .
Divide into 6 equal pieces and shape into rolls on an oiled tray.
Brush with water and sprinkle generously with almond flakes.
Bake at 200°C for 20- until the tops are deep golden.
Cool on a rack before serving.
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