Keto friendly dinner rolls

Whether you’re new to Keto or a veteran no doubt you are going to experience cravings now and again.

My occasional cravings come in the form of bread or pizza, now and again something sweet, I can stave the something sweet off by having a vanilla collagen coffee be it caffeinated in the morning or de-caf in the afternoon or evening. Does the trick every time. It’s the Stevia and the rich, creaminess of the Vanilla Collagen and the MCT oil Powder, the Pure cream that is included into my coffee. It really does take the sweet cravings away and is very filling. (If you would like to know exactly how I make this decadent drink let me know and I’ll let you know).

As for my bread and pizza cravings, they are satisfied with Fathead inspired doughs like the dinner roll recipe below, even though to me, these taste more like a scone but who cares I say, they’re still yum! Each serving is a low carb 3.8 grams so you can afford to put one, maybe two on the side of your plate to have with a nice scoop of Keto Shepherds Pie or any other keto friendly meal, see my other recipes for some nice meals.

Flathead Based Dinner Rolls

Ingredients

  • 8 ounces of block cream cheese
  • 3 cups shredded Mozzarella
  • 4 large eggs
  • 4 tablespoons of aluminium free baking powder (yes 4 Tablespoons)
  • 1 1/3 cups almond flour ( I needed 2 1/2 cups probably because I used almond meal and didn’t pulverise it into flour, not sure but needed it)
  • 1 tablespoon grass fed butter

Instructions

  1. Preheat oven to 200c
  2. Melt the cream cheese and mozzarella together
  3. Add the melted cheese to a large bowl with the baking powder, almond flour and eggs
  4. Mix until smooth and let stand in fridge for 20 minutes
  5. Roll this into 24 balls and chill in the refrigerator for another 10 minutes. This will help them rise up and be easier to handle.
  6. Melt the butter in an oven proof pan, I use a cast iron pan which holds all the dinner rolls close together and helps them to rise up rather than out.
  7. Place the dough balls into the pan and bake for 20-30 minutes until fluffy, golden and cooked through.

Hint… by putting the dough in the fridge before rolling and again after firms them up a bit. Keep hands rinsed and damp to ensure the dough doesn’t stick to your hands. I set them out on kitchen paper on a plate for the fridge.

Per Serving there is 234 calories, 19 grams of fat, 8 grams Sat. Fat, 4.9 grams carbs, 3.8 Net carbs, 13 grams protein, 1.4 grams sugar.

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