FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
PREP TIME: 20 minutes
COOK TIME: 25 minutes
RISE TIME: 1 hour 10 minutes
TOTAL TIME: 1 hour 55 minutes
YIELD: 24 rolls
SERVING SIZE: 1 roll
Ingredients:
2 cups (240g) almond flour
1 packet Instant Yeast (2 ¼ teaspoons or 7g)
2 tablespoons (25g) granulated erythritol (or your preferred keto-friendly sweetener)
1 teaspoon salt
¾ cup (177ml) almond milk (unsweetened)
½ cup (118ml) warm water
3 tablespoons (42g) unsalted butter or coconut oil
1/3 cup (33g) almond flour (for the dough)
1 large egg
2 tablespoons (28 g) unsalted butter or ghee, melted (for brushing)
Instructions:
In a mixing bowl, combine 1 cup of almond flour, yeast, erythritol, and salt. Mix well to combine.
In a separate microwave-safe bowl, heat almond milk, water, and butter (or coconut oil) until it reaches a temperature between 120°F and 130°F. Stir in 1/3 cup of almond flour and mix until smooth.
Pour the liquid mixture into the dry ingredients and mix using a dough hook for 1 minute on medium speed. Add the egg and 1/3 cup of almond flour and mix for another minute. If needed, add up to 1/4 cup more almond flour to achieve a soft and slightly sticky dough.
Turn the dough out onto a surface dusted with almond flour. Knead it until it forms a cohesive ball that bounces back when pressed with two fingers, which should take about 4-6 minutes. Cover the dough and let it rest for 10 minutes.
After 10 minutes, divide the dough into two equal portions. Roll each portion into a 10-inch circle and cut it into 12 wedges (like a pizza).
To form the crescent rolls, roll each triangle from the wide end to the point. Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat, keeping them about 1 inch apart. Cover them with a kitchen towel and let them sit at room temperature until they double in size, approximately 1 hour.
Preheat the oven to 375°F. Brush the rolls with melted butter or ghee. Bake for 15-25 minutes or until they are light golden brown and cooked through. Brush them with additional melted butter after baking.
Store the keto crescent rolls in an airtight container for up to 3 days. They can also be frozen for up to 3 months.
Make-ahead instructions: After placing the rolls on the baking sheet, tightly cover them with plastic wrap and store them in the refrigerator for up to 24 hours. Allow them to come to room temperature and double in size before baking.
Recipe Nutrition (per roll):
Calories: 92 kcal
Carbohydrates: 2g
Protein: 2g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 14mg
Sodium: 104mg
Potassium: 40mg
Fiber: 1g
Sugar: 1g
Vitamin A: 95IU
Vitamin C: 1mg
Calcium: 13mg
Iron: 1mg
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
