This recipe makes 6 bread rolls. 1 bread roll contains:
Pre heat oven to 180°C/fan 160°C/gas mark 4.
Mix together almond flour, baking powder, MCTprocal, psyllium husk and salt.
Add egg white and vinegar, mix well.
Pour in the boiling water and mix with a spatula until a dough forms.
Divide into 6 equal portions and then shape in to buns. Alternatively use a 5cm diameter ice cream scoop to portion out which will provide 6 equal portions.
Brush with a little beaten egg yolk or oil and bake for approximately 15 minutes until cooked through.
Leave to cool on a wire rack.
Serving Suggestion
Perfect for sandwiches and lunchboxes
Great as a burger bun
Serve with keto soup
MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- 108g Almond flour flurry e.g. Holland and Barrett
- 25g Psyllium husk e.g. Sat-Isabgol
- 48g MCTprocal™
- 6g Carbohydrate free baking powder e.g. Barkat
- a pinch Salt
- 100g Egg white
- 2g Vinegar
- 90g Water, boiling
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