- 1 1/4 cup of water (295ml)
- 100 g egg white protein powder (1 1/4 cups)
- 1/2 tsp cream of tartar
- 1/2 tsp redmond real salt
- 1 tbsp unflavored gelatin powder (10g)
- 2 tbsp allulose (18g)
- 1 tbsp arrowroot powder (8g, optional)
- 6 tbsp Keto Olive Oil Super Powder (36g) **See the notes for substitution options
- 1/2 cup pesto
- 1 tbsp olive oil
-
Preheat oven to 325 degrees and prepare a 9×13 baking pan by lining with parchment paper.
-
To the bowl of your stand mixer add the water and bun base mix (or individually measure out the egg white powder, cream of tartar, salt, gelatin, allulose and arrowroot).
-
Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes or until you get a consistency similar to shaving cream.
-
Reduce speed to low and add in the olive oil super powder. Mix on low speed just until combined. Do not whip the batter at this point.
-
Using an ice cream scooper, divide the batter into 12 rolls in your prepared pan. Spray the scooper with cooking spray between each roll. They should be touching.
-
Bake in the preheated oven for 25 minutes.
-
In a small bowl, mix together the pesto and olive oil.
-
Remove the rolls from the oven. Drizzle and brush the pesto mixture over the top of the rolls.
-
Return the pan to the oven and cook for 10 more minutes.
-
Remove from the oven and allow to cool for about 10 minutes before serving. These rolls are best served warm. Enjoy!
Substitutions for Keto Super Powder in this recipe:
3 tbsp (18g) butter powder + 3 tbsp (18g) acacia fiber powder
OR
1 tbsp (6g) coconut milk powder + 3 tbsp (18g) acacia fiber powder
OR
3 tbsp (18g) mct oil powder + 3 tbsp (18g) acacia fiber powder
Calories & Macros per roll:
Calories: 107
Total Carbs: 2.3g
Fiber: 1.4g
Net Carbs .9g
Fat: 7.1g
Protein: 8g