Low Carb Parmesan And Olive Bread Rolls

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  • prep time

    prep time

    18 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    53 min

Low Carb Parmesan And Olive Bread Rolls

These delicious low carb bread rolls are perfect as an accompaniment to keto soups or stews, stuffed with Italian ham, or simply served warm and slathered in butter.

The recipe makes 2 regular sized lunch rolls, however you could make 4 mini rolls if you wanted to reduce the carb count further.

  • Net Carbs

    8.9 g

  • Fiber

    13.9 g

  • Total Carbs

    23.6 g

  • Protein

    35.8 g

  • Fats

    73.8 g

869 cals

Low Carb Parmesan And Olive Bread Rolls

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Pitted Kalamata Olives by Mezzetta

    Pitted Kalamata Olives by Mezzetta

    9 olives

  • Olive Oil

    Olive Oil

    3 teaspoon

  • Egg Whole

    Egg Whole

    2 small

  • Rosemary, Fresh

    Rosemary, Fresh

    1 tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    1 tsp

  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 teaspoon

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    0.5 teaspoon

  • Food Cupboard Home Baking Almonds Ground by Sainsbury's

    Food Cupboard Home Baking Almonds Ground by Sainsbury's

    6 ounce

  • Parmesan Cheese, Dry (grated)

    Parmesan Cheese, Dry (grated)

    2 tablespoon, grated

  • Ground Flax Seeds by Joe's Tasty Travels

    Ground Flax Seeds by Joe's Tasty Travels

    ⅓ cup

Recipe Steps

steps 8

53 min

  • Step 1

    Preheat the oven to 300 degrees Fahrenheit and lightly grease a shallow oven tray with olive oil.
  • Step 2

    Add the ground almonds, ground flaxseed, parmesan, erythritol, baking soda and salt to a food processor. Pulse well to combine.
    Step 2
  • Step 3

    Finely chop the rosemary and the olives and set aside.
  • Step 4

    Add the apple cider vinegar and 1 egg to the food processor and blend to combine, until thick and almost forming a dough.
    Step 4
  • Step 5

    Add the olive oil to the food processor and blend again until a dough forms in the food processor. The dough should be slightly tacky but not wet or sticky.
    Step 5
  • Step 6

    Roughly press the dough out onto a sheet of baking paper and scatter over the rosemary and olives. Fold the olives and rosemary into the dough, kneading until evenly distributed.
    Step 6
  • Step 7

    Divide the dough into two even portions, forming roll shapes with your hands. Transfer the rolls to the greased oven tray.
    Step 7
  • Step 8

    Beat the remaining egg in a small bowl and liberally brush the egg over the outside of the rolls. Transfer to the oven to bake for 30-35 minutes until golden brown all over and cooked through.
    Step 8

Comments 1

  • Alexandra

    Alexandra 6 years ago

    Can I use almond flour instead of ground almonds?