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Keto-FriendlyKetoKeto — under 5g net carbs per servingSeed-BasedSeed-Based — built on seeds as the primary structureHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredients
Keto Psyllium Seed Bread Rolls (Gluten-Free)
Pillowy keto bread rolls bound by psyllium and 6 eggs, studded with toasted pumpkin and sunflower seeds and a hint of garlic. Baked hot in under 20 minutes.
10 min prep / 30 min total
143 kcal
8.2g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 60 gpsyllium husk
- 4 gbaking soda
- 1 tspgarlic powder
- pinchsalt
- 6eggs
- 60 mlboiling water
- 50 gpumpkin seeds
toasted in a pan
- 50 gsunflower seeds
toasted in a pan
Instructions
Mix 60g psyllium with 4g baking soda, 1 teaspoon garlic powder and a pinch of salt.
Whisk in 6 eggs until smooth.
Pour in 60ml boiling water and stir immediately to activate the psyllium.
Toast 50g pumpkin and 50g sunflower seeds in a pan, then fold them into the dough.
Shape into rolls on an oiled tray and bake at 250°C for 13- until crusted.
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