Keto Almond and Flaxseed Bread Roll
This round keto bread roll combines almond flour and flaxseeds for a soft crumb, topped with sliced almonds.
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Servings: 1 round bread roll
Ingredients
- 50 g almond flour
- 20 g flaxseed
- 1 egg white
- 1 tablespoon extra virgin olive oil
- 1 teaspoon baking soda
- 3 teaspoons white vinegar or apple cider vinegar
- flaked almonds for topping
Procédé
- Preheat the oven to 180 degrees. Prepare the baking sheet by lining it with a sheet of parchment paper.
- Finely grind the flaxseed into flour. Mix it with the almond flour and baking soda in a mixing bowl.20 g flaxseed, 50 g almond flour, 1 teaspoon baking soda
- Crack the egg and separate the yolk from the white. Add the white. Do not use the yolk. Mix the egg white and olive oil into the dry ingredients until you have a crumbly dough.1 egg white, 1 tablespoon extra virgin olive oil
- Drizzle the vinegar over the dough. Immediately mix everything together. The mixture will start to foam and turn slightly white; this is normal (the acid reacting with the baking soda). The texture will become a little sticky and gooey.3 teaspoons white vinegar or apple cider vinegar
- Shape the dough into a small ball with your hands. It does not need to be perfectly smooth or pretty; the rolls will rise considerably, so the crust will smooth out on its own.
- Place the small ball on the baking sheet and flatten it slightly. Top with flaked almonds (press them lightly into the dough).flaked almonds
- Immediately place the baking sheet in the oven (while the baking soda is still active). Set the timer for 40 minutes. Afterwards, let the rolls rest a little longer.
Notes
You can keep the bread for about 2 days or freeze it.
Equipment: oven at 180 degrees, baking sheet, PFAS-free parchment paper, mixing bowl, small bowl, teaspoons.
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