In the bustling, health-conscious community of Boulder, Colorado, nestled at the foot of the majestic Rocky Mountains, there lived a creative and passionate keto chef named Tsippy. Tsippy, known for her innovative approach to keto cuisine, sought to create a bread alternative that would not only satisfy the cravings of her fellow keto followers but also surprise them with its authenticity and flavor. With a deep appreciation for the power of simple, whole ingredients, Tsippy embarked on a culinary experiment that would lead to the creation of her now-famous Keto Rolls.
Drawing inspiration from her Middle Eastern heritage, Tsippy decided to harness the rich, nutty flavor of tahini butter, made from ground sesame seeds, known for its zero net carbs and high-fat content—perfect for a keto diet. She envisioned rolls that were soft and fluffy, yet sturdy enough to accompany a meal or be savored on their own.
To achieve the perfect texture, Tsippy experimented with combining tahini butter with large eggs, the cornerstone of many keto recipes for their versatility and binding properties. A tablespoon of apple cider vinegar was added to activate the baking soda, ensuring the rolls would rise beautifully and have a light, airy interior. A few drops of Sweatleaf Stevia provided just the right amount of sweetness without adding any carbs, while a touch of Himalayan Pink Salt balanced the flavors.
The result of Tsippy’s efforts was nothing short of miraculous. The Keto Rolls came out of the oven golden brown, their aroma wafting through her kitchen and inviting eager taste testers. To everyone’s delight, the rolls were not only delicious but also perfectly aligned with the principles of the ketogenic diet.
Tsippy’s Keto Rolls quickly became a staple in the Boulder keto community, celebrated for their innovative use of tahini and their delightful taste and texture. They were a testament to Tsippy’s creativity and her commitment to providing delicious, healthful options for those on a keto diet. Through her Keto Rolls, Tsippy proved that with a bit of ingenuity and a deep understanding of ingredients, the possibilities of keto baking were limitless.
Keto Rolls by Tsippy Kilstein (Nearly World Famous)
- 1 cup whole tahini butter (from ground sesame Zero net carbs)
- 5 large eggs
- 1 tablespoon apple cider vinegar
- 1/2-1 dropper Sweatleaf Stevia
- ¾ teaspoon baking soda
- ¼ teaspoon Himalayan Pink Salt
- Step One: Preheat Oven to 350 degrees
- In a Vitamix and Cuisinart pulse together tahini and eggs until very smooth
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Add in apple cider vinegar and Stevia
- Add the baking soda and salt
- Transfer batter to pan greased with coconut oil
- Bake at 350° for 35 – 45 minutes depending on your oven.
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.
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.
