This is the first keto ‘bread’ recipe I came across that actually turned out great! They are quick and easy to make. They take a longer time to bake than you’d expect, but it’s worth the wait. They smell like baking bread, look great, taste great! The rolls keep in the fridge for days and can be sliced and toasted to be used for mini sandwiches, buttered toast, toaster oven pizzas and are great to dunk in soups. I’ve been told they freeze well—I’ll test that out the next time I make them and update here.
Keto Rolls -- my favorite keto bread recipe!
These very low carb (2 gram each), no gluten rolls are just the thing when you're craving bread. They are quick to mix up, smell great baking and have a wonderful taste and texture. Firm enough to go in the toaster too.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 rolls
- 1.5 cups almond flour
- 5 tbsp ground psylliam husk
- 2 tsp baking powder
- 1 tsp sea salt
- toppings (optional) Sesame, poppy, "everything" bagel mix, etc.
- 1 cup boiling water
- 2 tsp cider vinegar
- 3 egg whites
Preheat oven to 350°. Line a baking sheet with parchment.
Put all dry ingredients into a bowl and mix well.
Add the wet ingredients and mix well until dough becomes a bit fluffy. I mix in the vinegar and eggs first, then quickly stir in the water to form a foamy dough.
Form 6 rolls out of the dough using WET hands. I wet my hands for each roll. Sprinkle optional topping. You may need to rub a little more water on the rolls so the topping sticks better.
Bake at 350° for one hour. Enjoy!
Ever had pesto? I’ve been making my own from scratch for years, since it’s so easy to make and tastes so much better than anything you’ll find in a jar. I grow basil in my garden and sometimes the plants get so big they start growing bark on the stems! To preserve as much as I can, I’ll make a batch of pesto a few times in late summer and early fall and vacuum seal them, about 1/3 cup per bag, so I can use it over the winter and into the next summer.
Not only is pesto a wonderful lighter pasta topping, but it’s also great as an appetizer, spread on buttered toasted bread medallions. I’ve also run across a keto-friendly pesto/chicken/kale soup recipe that I’ll post here soon.
Pesto - Fast & easy!
This is a great treat on pasta, but also delicious on crackers or warm bread as a snack. Try it as dip for bread sticks and even artichokes!
Prep Time20 mins
Total Time20 mins
Servings: 4 people
- 2 cups Fresh basil leaves
- 1/2 cup parsley
- 1 clove garlic
- 1/4 cup pine nuts
- 4-5 pieces dried tomatoes (optional)
- 1 TB fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- pepper, maybe salt
Combine basil, parsley, garlic, pine nuts, dried tomatoes (if you're using them) and lemon juice in a food processor and pulse until chopped.
Add olive oil and combine until smooth.
Move pesto to a bowl, mix in the parmesan cheese.
Taste before adding salt or pepper, sometimes parmesan is very salty and so you most likely will not need to add any.
Bruschetta is an Italian side dish or appetizer made with fresh tomatoes, basil, and just a few other ingredients. It’s full of the flavors of summer, bright and very savory. Make sure to use Roma tomatoes, as regular tomatoes have too much liquid in them.
I once sat eating Bruschetta on toast at a small sidewalk restaurant across from the Coliseum in Rome. It was not as good as this recipe. But the view made up for it.
Tangy yet sweet, with fresh full bodied flavor! This appetizer is best made with homegrown tomatoes, as they have the most flavor. I love to toast my homemade Einkorn sourdough bread,
add some butter and let guests spoon the brushetta on top themselves.
NOTE: Use plum tomatoes if you can. If using any other tomatoes, drain the extra juice out of them after chopping so you don't end up with a soggy mess!
Servings: 8 people
- 1 lb Tomatoes chopped. See note above.
- 1/3 cup fresh basil chopped
- 2 cloves fresh garlic pressed
- 1 TB balsamic vinegar
- 1 tsp olive oil
- salt & pepper to taste
- bread sliced and toasted, brushed with butter