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, MCTprocal, psyllium husk, baking powder 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 40 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.
- 60g Almond flour flurry e.g. Holland & Barrett
- 25g Psyllium husk e.g. Sat-Isabgol
- 96g MCTprocal
- 6g Carbohydrate free baking powder e.g. Barkat
- A pinch of salt
- 100g Egg white
- 2g Vinegar
- 80g Water, boiling
| 1 | |||||
| 2 | |||||
| 3 | |||||
| 4 |
| 1 | |||||
| 2 | |||||
| 3 | |||||
| 4 |
