Low Carb Flaxseed & Psyllium Bread Rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 rolls
Low carb bread rolls made with flaxseed & pysllium for a healthy gluten free roll.
- 2 cups ground golden flaxseed
- 5 egg whites
- 2 egg yolks
- 4 tablespoons olive oil or coconut oil
- 1 tablespoon baking powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons pysllium husk powder
- 1 teaspoon salt
- 1/2 cup boiling water
Preheat the oven to 180C/350F degrees.
Place the flaxseed, baking powder, salt and psyllium husk powder in a bowl and whisk the ingredients together.
Add the egg whites and egg yolk and whisk well.
Add the oil and apple cider vinegar and whisk until the mixture is combined.
Pour the boiling water into the mixture and whisk to combine. The mixture will be slightly sticky.
Using wet hands, roll the dough into 6 balls and place on a parchment lined baking tin.
Bake for 30 minutes.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1roll | Calories: 379kcal | Carbohydrates: 25g | Protein: 17g | Fat: 26g | Fiber: 20g