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.

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

PS- HAPPY NEW YEAR from us, Nerds!