I would have to say that this recipe beats the Almond Biscuit recipe that I loved. Eating this roll was like biting into a bread roll, something that I have not done in a long time. I adapted this recipe from the Diet Doctor who specializes in low carb lifestyle. Why do we want to limit our carbs? Because carbs from grain increase glucose and insulin, which in turn creates inflammation and dis-ease.  The powdered psyllium seeds adds fiber and texture to the bread dough. This recipe makes 10 rolls.  Each roll is only 3 net carbs and 6 grams protein. Bon Appétit!

Mix the following dry ingredients in a mixing bowl:

1 ¼ cups almond flour

5 tablespoons ground psyllium husk powder

2 teaspoons aluminum free baking powder

1 teaspoon salt

In a separate bowl, whisk the following until they become slightly fluffy:

3 egg whites

Add the following to the egg whites:

1 ¼ cups boiling water

2 teaspoons raw apple cider vinegar

When you do this, the egg whites will instantly blow up and get very fluffy.

Pour this into the dry ingredients and mix until you get a fluffy dough.

Do not overmix as it will flatten the dough.

With wet hands, form round balls and place on a baking sheet covered with parchment paper.

Bake at 350 F for 45-55 minutes or until the rolls sound “hollow”. Serve warm with grass fed Ghee or butter. Delicious!! Store remaining ones in the fridge or freezer.