About
These Keto Cinnamon Raisin Bread rolls are the best gluten-free rolls! They are tender, with little bites of sweet raisins hidden inside the bread and are best enjoyed with low-carb friendly fats like butter. Almond flour and psyllium husk are combined with egg whites and raisins to form gluten-free dough. These are easy to make because they can be made all in one bowl. Although if you have a stand mixer, it makes the job a lot easier and quicker.
How do I know the rolls are done baking?
Gluten-free Keto bread is hard to overbake due to the very low sugar content; err on the side of overbaking. If the rolls start to collapse upon exiting the oven, quickly place them back into the oven for at least 10-15 more minutes.
What can I eat with the rolls?
As mentioned before, a smear of grass-fed butter is delicious inside of these rolls. Another option is nut butter. I particularly like mixed nut butter or almond butter as it is higher in monounsaturated fats.
How do I store leftover rolls?
Bread rolls will last at room temperature for up to three days, after which you should freeze them.
Ingredients
- 1 ¼ cup almond flour
- 5 tablespoon psyllium husk powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ cup raisins
- 2 teaspoon apple cider vinegar
- 1 cup boiling water
- 3 large egg whites
Instructions
- Preheat the oven to 350 F. In the stand mixer bowl, combine the almond flour, psyllium husk, kosher salt, baking powder, cinnamon, and raisins. You can use a whisk to combine the ingredients as well.
- Add in the egg whites and beat until combined. The mixture will look sandy at this point. Once the boiling water is added the flour mixture will come together into a dough.
- Add the apple cider vinegar to 1 cup of boiling water. Slowly pour the boiling water into the flour mixture. Beat until well combined.
- Use a dough scraper to turn the dough out onto a parchment-lined baking sheet. Then cut it into 6 equal pieces. You can use the dough scraper to cut the dough.
- Roll each piece into a round ball. Push any of the raisins on the outside of the dough ball to the inside, so they do not burn. Give plenty of space between the rolls as they will rise considerably.
- Place the tray in the oven and bake for 50-55 mins. Try to remove the rolls from the oven before the raisins burn, but once the dough is fully cooked. If they deflate as they exit the oven, quickly return them and bake for another 10-15 minutes.
- Remove from the oven and allow to cool before placing them into an airtight container. The rolls should last up to three days at room temperature. In the freezer, rolls last up to three months if stored properly.
Nutrition Facts
- Servings: 6
- Calories: 188.4kcal/788.2kJ (per serving)
- Fat: 11.8g (per serving)
- Carbs: 17.1g (per serving)
- Protein: 6.9g (per serving)
