Low Carb Rolls
If you are trying to reduce your blood sugar, bread is the last thing you should eat. These easy to make low carb rolls are the perfect replacement. I have adapted the original fabulous recipe from Diet Doctor. If you are allergic to nuts then follow the coconut flour replacement in the notes.
Instructions
- 1
Pre-heat the oven to 160°C fan, 180°C electric, or Gas 4.
- 2
Weigh the dry ingredients into a medium-sized bowl and mix well.
- 3
Separate the eggs and place the whites into a small jug.
- 4
In a separate jug combine the cider vinegar and the boiling water.
- 5
Pour the egg whites and vinegar/boiling water onto the dry ingredients. Using an electric hand whisk, beat for 20–30 seconds until the dough is well combined and running up the beaters as it thickens. DO NOT OVER WHISK.
- 6
Line a baking sheet with baking paper and, using wet hands, divide the mix into 6 and mould into balls. If using the sesame topping, sprinkle one pinch on top of each roll.
- 7
Bake in the oven for 1 hour. Allow to cool completely before eating.
Notes
- These can be frozen or kept in an airtight box for up to 3 days. After the first day they are best toasted.
- Nut-free option: replace the ground almonds with 32g coconut flour, increase the egg whites to 4, and increase the boiling water to 200ml.
- To make wraps: divide the mixture as you would for rolls. Place each portion onto a piece of baking paper and roll out with a wet rolling pin (the wet pin prevents sticking). Bake on a baking sheet at 200°C fan / Gas 7 for 5 minutes.
- Psyllium husk powder link available on the original recipe page.