KN (Original): Ketonian “Potato” Rolls

I used to love a good potato roll with dinner and seriously, these rolls have the same texture to me. I am in love!!! Here’s the recipe:

KETONIAN “POTATO” ROLLS

cals 237.8| net carbs 1.9g| fat 21.2g| protein 9.8g

Servings 8

INGREDIENTS:

  • 1 cup of Lupin Flour
  • 2 eggs
  • 1 cup of heavy cream
  • 1 teaspoon of sour cream
  • 3 tbsp of butter
  • 1 heaping tablespoon of Granulated Stevia
  • 1 teaspoon of baking powder
  • 1 teaspoon of xantham gum
  • 1/2 cup of almond flour to sprinkle on pan and on top of rolls

DIRECTIONS:

Measure out the dry ingredients in a bowl and set aside (except for the alomond flour, that’s at the end). In another bowl, mix the wet ingredients and whisk them until fluffy. Add in dry ingredients. The Lupin Flour will absorb and expand. Put it in fridge for 5 minutes while you grease a 9 inch pan. I like to use olive oil for that and then sprinkle some almond flour on top of the grease. The dough should be doughie enough for you to spoon 8 servings and then sprinkle more almond flour on top.

Bake at 350 for 20 min. Let sit for 5 min before serving for the air in the rolls to decompress.

Whisk wet ingredients
Mesure out dry ingredients
Add in dry ingredients to whisked wet ingredients’ bowl
Refrigerate for 5 min and let the lupin flour expand in the fridge
Grease a 9 inch pan with olive oil
Sprinkle almond flour onto the grease
Use spoon to dump rolls 1 inch apart
8 servings for the macros listed 😉

  • Servings: 8
  • Print

Cals 237.8| Net Carbs 1.9g| Fat 21.2g| Protein 9.8g|


Credit: KetonianNerds.com

Ingredients

  • 3 tbp butter, melted
  • 1 cup heavy whipping cream
  • 2 eggs
  • 1 teaspoon xantham gum
  • 1 heaping tablespoon stevia sweetener
  • 1/2 cup almond flour to sprinkle on top
  • 1 teaspoon baking powder
  • 1 cup lupin flour
  • 1 teaspoon of sour cream

Directions

  1. Measure dry ingredients (not the almond flour though, that’s for the end) in a bowl and set aside. Whisk the wet ingredients in a separate bowl
  2. After the wet ingredients are homogenized, I slowly add the dry ingredients. It becomes like a paste, almost. Let it sit in the fridge so the lupin flour can expand.
  3. Grease a 9 inch pan and sprinkle almond flour. Dump the dough in 8 servings 1 inch apart. Sprinkle more almond flour on top. Bake at 350 for 20 minutes, Wait 5 minutes to serve.

Let us know how you like this recipe! Plenty more to come in 2020.

PS- HAPPY NEW YEAR from us, Nerds!

3 Comments

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