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Bread Rolls

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  • 1.5:1 Ratio
  • RECIPE MAKES: 6 bread rolls
  • PREP TIME: 10 minutes
  • COOK TIME: 20 - 25 minutes

This recipe makes 6 bread rolls. 1 bread roll contains:

15.1g
Total Fat
5g
MCT
6.6g
Protein
3.2g
Carbohydrate
175.5kcal
Energy

Step 1

Pre heat oven to 180°C/fan 160°C/gas mark 4.

Step 2

Mix together almond flour, baking powder, MCTprocal, psyllium husk and salt.

Step 3

Add egg white and vinegar, mix well.

Step 4

Pour in the boiling water and mix with a spatula until a dough forms.

Step 5

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.

Step 6

Brush with a little beaten egg yolk or oil and bake for approximately 15 minutes until cooked through.

Step 7
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