In the quaint town of Ashville, nestled among the rolling hills and vibrant foliage, there lived a baker named Eleanor. Eleanor’s bakery was a little gem on the main street, known for its inviting aroma of freshly baked goods and a cozy atmosphere that felt like a warm hug. Despite the traditional fare that filled her display cases, Eleanor harbored a passion for innovation, particularly for creating recipes that catered to the dietary needs of her patrons. Among her loyal customers were those who followed the ketogenic lifestyle, inspiring Eleanor to experiment with keto-friendly ingredients.
One crisp autumn morning, inspired by the golden hues of the season and the desire to offer a comforting, yet healthful treat, Eleanor set out to craft the perfect Keto Almond Rolls. She envisioned a recipe that would capture the essence of her beloved pastries without the carb-heavy ingredients that her keto-following patrons needed to avoid.
Eleanor began with almond butter, rich and creamy, ensuring the rolls would be moist and full of flavor. She added eggs for structure and tenderness, apple cider vinegar to activate the baking soda, giving the rolls a light and airy texture. A touch of swerve sweetener added just the right amount of sweetness, while a pinch of Himalayan Pink Salt balanced the flavors beautifully.
The result was nothing short of a revelation. Eleanor’s Keto Almond Rolls became an instant favorite, their nutty aroma and tender crumb drawing people into her bakery like bees to honey. Served warm, with a pat of butter melting into their crevices, the rolls were a testament to Eleanor’s belief that dietary restrictions should never compromise the joy of eating.
Through her Keto Almond Rolls, Eleanor not only delighted her patrons but also became a champion for inclusivity in the culinary world. Her bakery, once a simple local eatery, transformed into a haven for all, where every patron could find something to savor, regardless of their dietary journey.
Ingredients
- 1 cup almond butter no sugar
- 5 large eggs
- 1 tablespoon apple cider vinegar
- 2 teaspoons swerve
- ¾ teaspoon baking soda
- ¼ teaspoon Himalayan Pink Salt
Instructions
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Step One: Preheat Oven to 350 degrees
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In a Vitamix or Cuisinart pulse together almond butter and eggs until very smooth
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Add in apple cider vinegar and swerve
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Add the baking soda and salt
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Transfer batter to pan greased with coconut oil
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Bake at 350° for 35 – 45 minutes depending on your oven.
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Makes 6 large muffins or 12 small muffins. These rise so fill the tin only half way. You can also make them in a loaf pan.
Recipe Notes
I’m very very impressed with Chicago pans and tins. They are professional grade and will last for decades. Just be sure to use coconut oil to grease them.
I’m very very impressed with Chicago pans and tins. They are professional grade and will last for decades. Just be sure to use coconut oil to grease them.
