Low Carb Rosemary Onion Dinner Rolls
- 2 T. coconut flour
- 2/3 c. almond flour
- 1 c. + 2 T. flax meal
- 1/4 tsp. salt
- 2 1/2 tsp. baking powder
- 1 tsp. onion powder
- 1 1/2 tsp. crushed dried rosemary (or 1 1/2 T. fresh, chopped fine)
- 4 eggs, beaten
- 3/4-1 c. water
- 4 T. olive oil
Preparation time 10mins
Cooking time 30mins
Adapted from buttoni.wordpress.com
Preheat oven to 350º. Grease loaf pan or muffin pan with some olive oil. Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl. Measure all dry ingredients on top of the egg mixture and stir/beat well. Batter will be quite stiff. Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans. I used a square muffin pan making these. You want it fairly thick! Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.
Optional: Before baking, sprinkle a few poppy seeds or crushed minced onion on top.
Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread). Cool slightly before attempting to remove them from the pan.
NUTRITIONAL INFO: Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:
12.8 g fat
5.83 g carbs, 4.43 g fiber, 1.4 g NET CARBS
5.71 g protein
83 mg sodium