Ingredients:
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 2 large eggs (room temperature)
- 2 tbsp unsalted butter (melted)
- ½ cup unsweetened almond milk or coconut milk
- 1 tsp yeast (optional for flavor, not for rising)
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, salt, and yeast (if using).
- Prepare wet ingredients: In a separate bowl, mix the melted butter, apple cider vinegar, and eggs. Then stir in the almond milk.
- Combine wet and dry ingredients: Slowly pour the wet ingredients into the dry ingredient mixture, mixing thoroughly until a dough forms. The dough will be slightly sticky but should hold its shape.
- Shape the bolillos: Divide the dough into 6 equal portions. Roll each portion into a ball and then shape them into an oval, typical of bolillos. Use a knife to make a small slit on top of each roll.
- Bake: Place the shaped rolls on the prepared baking sheet and bake for 20-25 minutes, or until the tops are golden brown and firm to the touch.
- Cool and serve: Let the bolillos cool slightly on a wire rack before serving. You can enjoy them with butter, cheese, or your favorite keto-friendly fillings.
Tips:
- For extra crispness, spray the rolls with a bit of water before baking.
- Adding the yeast is optional since it won’t cause the dough to rise but will add a traditional bread flavor.
