VEGAN BREAD ROLLS
13th March 2025
Category
Classical & MKD Recipes
Fat: 44.65g Protein: 16.89g CHO:5.97g Kcal: 493 MKD 5.97g CHO TOTAL 1.49g CHO PER LOAF
Notes
Mo’s tip: Easy to batch up.
If you make a loaf instead of rolls, I would suggest doubling the recipe and
making a small loaf, increase the cooking time to 50 minutes.
Each roll is: 11.16g fat / 4.22g protein / 1.49g CHO
Ingredients
- 80g Ground almonds
- 12g Psyllium husk
- 8g Egg replacer – FREE AND EASY BRAND
- 90g BOILING water
- 7g White wine vinegar
- You will also need a pinch of salt, 3g LOW CARB GLUTEN FREE baking powder (I used Dr Oetker), and 6 tablespoons of COLD water.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Mix the ground almonds with the psyllium husk, baking powder and salt.
- Mix the egg replacer with the COLD water and vinegar, mix well then add it to the dry ingredients.
- Pour in the BOILING water and mix until a dough forms.
- Grease a baking tray or line with a non-stick liner.
- Divide into equal portions, I made 4 small rolls, you will find they shape really easily.
- Bake for approximately 35 minutes until cooked through.
- Leave to cool on a wire rack.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.