Crunchy Pork Rind Bread Roll

About

You’ll see a similarity with fathead dough in this recipe, but a few changes make a big difference! These Keto dinner rolls have the fat of fathead dough and the sodium levels anyone with the Keto Flu will appreciate. Enjoy these rolls as a low-carb side dish to your main course or eat as a snack between meals. For anyone who enjoys a low-carb fat bomb before a workout, try one of these pork rind rolls for a burst of energy. With less cream cheese and the addition of ground flaxseed, each Keto roll here is fluffy and light to bite into. The crunchy pork rind topping gives an extra layer of flavor and texture to enjoy. You can also make these rolls at the start of your week for meal prepping.

How Do These Rolls Help Keto Flu?

The Keto Flu isn’t really an illness. For many people on the Keto diet, the first few weeks can lead up to low energy, brain fog, and some fatigue. The Keto diet requires the elimination of a lot of processed foods, which are notorious for high-sodium ingredients. Cutting out sodium shocks the body, in a sense, leading to the energy deficits. What’s the cure? Increasing the sodium in your diet! This Keto roll recipe has the sodium your body might be craving in the dough as well as in the pork rind topping. For more Keto Flu cures, check out the Carb Manager Keto Flu Cure recipe.

What Makes Keto Bread Fluffy Like Glutenous Bread?

Regular bread (like what you buy at the store) is made with wheat-based flours. These flours, when added to a liquid, form gluten. Gluten gives bread elasticity and stability, and it’s why you can load as much avocado as you can on regular bread without it falling apart. In Keto bread recipes, gluten is often eliminated. There are a few different ways you can give the airy, chewy sensation of gluten to your Keto bread. Adding ingredients like ground flax or chia seeds will provide fluffier and lighter textures than if you exclusively use almond flour in your recipe. Xanthan gum, gelatin, and pectin give your dough more elasticity and structure.

Ingredients

¾ cup almond flour
4 tablespoon paleo baking flour by bob's red mill
3 tbsp, ground flaxseeds or flax seeds whole or ground
½ tablespoon, whole pieces sesame seeds
¼ teaspoon baking soda
1 large raw egg
1 cup, shredded mozzarella cheese
1 ounce cream cheese
½ large egg white raw
1 ounce fried pork rinds
¼ teaspoon parsley, dried

Instructions

Make the dough recipe at least 4 hours before you wish to back your rolls. You can also prep the dough in advance and either freeze or store it in your refrigerator. In a mixing bowl, mix together the almond flour, paleo flour, ground flax, sesame seeds, baking soda, and egg. Set the bowl aside. In a small pot over low heat on the stove, melt the mozzarella and cream cheese together until they have melted into a creamy, solid white cheese.
Let the cheese cool for about 60 seconds. Then, fold the melted cheese into the mixing bowl of flour and egg. Continue folding the dough over with a spatula until the dough is free of streaks. You can also knead the dough on a clean surface. Place the dough in plastic wrap, flatten the dough into a rectangle, and wrap airtight. Store the dough in your refrigerator for at least 4 hours to chill.
When you’re ready to work with the dough, preheat your oven to 350 degrees. In one container, whisk together an egg white until it’s frothy and loosened. In another container, arrange finely ground pork rinds. Pull the dough out of your refrigerator and divide it into equal portions. Roll 1 portion per serving in a ball-shape or another classic dinner roll shape of your choosing. Additionally, prepare a sheet tray lined with parchment paper or have a non-stick sheet pan ready to go.
One by one, brush the egg white over the top and sides of each roll. Then, pick up the roll and press it into the ground pork rinds. Make sure all the sides brushed with egg white are coated in pork rinds. Arrange each bread roll on your prepared sheet tray. Sprinkle parsley over the top of each roll and lightly press it onto the pork rinds. Bake the tray for 25 minutes. Cool briefly before serving.