Carbs per serve 8g
6 tbsp Whole psyllium husks (about 27 grams)
3/4 cup Warm water
1 cup Coconut flour (about 110 grams)
1 1/2 tsp Baking soda
3/4 tsp Sea salt
2 cup Egg whites (1 pint from a carton)
2 large Eggs
1/2 cup Avocado oil
1/4 cup Coconut oil
Preheat oven to 180C
Lightly grease a muffin top pan (or use a lightly greased sheet pan for hand formed rolls).
Mix psyllium and water in small bowl, set aside. It will turn into a thick gel.
Add remaining ingredients into a food processor (or mixing bowl) and pulse (or blend with electric mixer) until well combined.
Add psyllium gel into the food processor (or mixing bowl) and pulse (or blend with electric mixer) until mixed in.
Divide batter evenly between 12 muffin top molds (or shape into 12 rolls with wet hands). Smooth top, if desired.
Bake for 25-30 minutes or until edges are brown and toothpick inserted near center comes out clean.
Let rolls sit in pan for 10-15 minutes. Remove bread from pan and allow to cool completely on rack.