Bread - Keto Pumpkin Rolls

calendar Dec 30, 2022 · 2 min read · keto bread almond flour psyllium husk

| fat 71% | protein 14% | net carbs 5% |

Quick info

  • 1 roll serving (145 kcal)
    macro ratio grams calories
    fat 71% 11.6g 104.4 kcal
    protein 14% 5g 20 kcal
    total carbs - 14.2g - kcal
    dietary fiber - 8.7g - kcal
    net carbs 15% 5.5g 22.0 kcal
  • 12 rolls
  • oven 350 F

Ingredients (dry)

  • 160g Almond Flour
  • 25g Allulose (5 tsp)
  • 60g Oat Fiber
  • 4 Tbsp whole psyllium husk fiber (ground in mortar and pestle to half size)
  • 1 tsp Salt
  • 3 tsp active yeast

Ingredients (mix later)

  • 1 1/2 cups hot water (300g)
  • 180g Pumpkin puree
  • 50g Coconut flour
  • 100g Almond flour

Directions

  1. Preheat the oven at 350F or 180C.
  2. In a bowl, mix dry ingredients
    • 160g almond flour
    • allulose
    • oat fiber
    • psyllium husk
    • salt
    • active yeast
  3. Add hot water to dry ingredients bowl, mix well
    • psyllium husk will cause the mix to bind together
  4. Add pumpkin puree to bowl, mix well
  5. Add coconut and almond flour to bowl, mix well
    • may need to add more coconut flour or almond flour to get texture, should be a "play dough" consistency
  6. Measure out 90g, form into rolls onto parchment paper
  7. Bake at a low rack for 50 minutes or until cooked.
  8. Cool completely on a wire rack before eating.

Notes and References

  • psyllium husk needs hot water to cause it to do its binding