Low Carb Cheesy Coconut Flour Rolls

The past few months I’ve been following a keto-ish, low carb eating plan. I have to say that my cravings for starch and sugar have diminished drastically because all the fat has increased my satiety. I have thrown the whole calorie counting BS out the window as I have dived into more research about how certain foods affect our hormones and hunger. I’m all for portion mindfulness but counting calories seems very unnatural and doesn’t sit well with me. I was happy to come across a great article on HVMN that dives more deeply into the science behind satiety, hormones as it relates to the keto lifestyle: https://hvmn.com/blog/keto-diet/do-calories/matter-on-a-keto-diet. As the article points out, not all calories are created equally. While I don’t label my own eating style so much I can say that I am more of a “flexitarian,” and follow an eating plans that suits my personal health goals and taste preferences. Each day our bodies may require more or less of certain nutrients and foods. One day I may lean more towards plant-based, while some days I may choose a more carnivorous eating plan.

While nothing can replace the taste of a NYC bagel or sourdough baguette..I wanted to see how I can experiment with nut flours to create a bread-like product. In this recipe I used coconut flour and ground psyllium husk which provide good amounts of heart-healthy fats and fiber. As a cheese lover I added some shredded Manchego cheese for more flavor but feel free to omit, or substitute another cheese if you prefer.It is super simple to make and tastes pretty good, for a flourless roll of course 😉 I’d like to try making it with almond flour as well but since coconut is one of my favorite flavors I’ll stick with it for now. YUM!

Ingredients
1 cup coconut flour
4 Tbsp ground psyllium husk
4 Tbsp melted unrefined coconut oil
2 tsp aluminum-free baking powder
1/4 tsp Himalayan salt
1/2 cup shredded Manchego cheese
1 cup boiling water (eyeball it as needed)
Parchment paper
Baking sheet

Directions
Preheat oven to 400 degrees. In a bowl mix coconut flour, salt, baking powder and psyllium husk. After mixing thoroughly add the coconut oil and boiling water slowly until you get a dough-like consistency.Once you have a big ball of dough place it between two pieces of parchment paper and flatten it out using a rolling pin or a can. Be careful as the mixture will still be pretty hot. Once you have an even piece of flatbread use a glass to cut circles out. You can also use a round cookie cutter if you have one.

Place the rounds on a baking sheet and sprinkle tops with cheese.Bake for about 20-25 minutes or until golden brown. Allow to cool a bit and enjoy with your favorite spread or dig in just as it is! Enjoy!

Happy & Healthy Cravings! 🙂

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