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VeganVegan — no animal products at allKetoKeto — under 5g net carbs per servingSeed-BasedSeed-Based — built on seeds as the primary structureNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Keto Hazelnut Coconut Flour Rolls with Oregano
Hearty keto rolls made with ground hazelnuts, psyllium and coconut flour, seasoned with oregano and sprinkled with flaxseeds. Low-carb and fragrant.
15 min prep / 60 min total
212 kcal
5.8g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 80 ghazelnuts
ground in a blender
- 20 gpsyllium husk
- 20 gcoconut flour
- 1 tspbaking powder
- tsporegano
- pinchsalt
- 150 mlhot water
- flaxseeds
for topping
Instructions
Grind 80g hazelnuts in a blender. Combine with 20g psyllium husk, 20g coconut flour, 1 teaspoon baking powder, oregano and salt.
Pour 150ml hot water over the dry mix and stir until a firm dough forms. Let rest .
Lightly oil a work surface. Shape the dough into 2 bars, brush the tops with water and sprinkle with flaxseeds.
Bake at 180°C (374°F) for 40-, until the crust is golden. Cool before slicing.
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