Ingredients:
300g almond flour
250ml unsweetened almond milk
50g butter (or a keto-friendly alternative)
50g erythritol (or your preferred keto-friendly sweetener)
12g active dry yeast
4g salt
2 eggs
Nutritional Information (per serving, makes 12 servings):
Calories: 180
Total Fat: 16g
Saturated Fat: 4g
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 1g
Net Carbohydrates: 3g
Protein: 7g
Instructions:
In a medium bowl, dissolve the active dry yeast and 10 grams of erythritol (or your chosen keto-friendly sweetener) in warm unsweetened almond milk. Allow it to rest in a warm place until it starts to ferment.
In a large bowl, combine the almond flour and add the yeast mixture, eggs, the remaining erythritol, and salt. Knead the mixture until everything is well integrated, and you have a homogeneous dough.
Add the diced butter (or a keto-friendly alternative) at room temperature to the dough and knead until it becomes smooth and elastic. Shape the dough into a ball, cover it with a clean kitchen towel, and let it rise in a warm place for about 90 minutes or until it doubles in size.
Divide the dough into pieces of about 50 grams each and shape them into oval or โtorpedoโ shapes. Place them on a baking tray and let them rest, covered with a kitchen towel, for about 30 minutes.
Brush the bread rolls with an egg glaze made from 1 yolk and 15ml of almond milk.
Preheat the oven to 180ยฐC (356ยฐF) for about 10 minutes.
Bake the keto Milk Bread rolls for 20 to 30 minutes until they achieve a dark golden color. Remove them from the oven and allow them to cool on a baking rack.
