Tip: Adjust your screen timeout in Settings
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
2 servings
EasyThis plan uses 2 servings for Keto Hazelnut Coconut Flour Rolls with Oregano. Adjust below if you need a different amount.
Watch How to Make This
Ingredients
Ingredients updated to metric measurements
- 40 ghazelnuts
ground in a blender
- 10 gpsyllium husk
- 10 gcoconut flour
- ½ tspbaking powder
- tsporegano
- pinchsalt
- 75 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.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
