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Keto Pumpkin Rolls

These keto pumpkin rolls are the ultimate thanksgiving side. These pumpkin rolls are savory but with a subtle sweetness all their own.
Print Recipe
Servings: 12
Cuisine: American
Calories: 159
Ingredients Method Video

Ingredients
  

  • 157 g vital wheat gluten with the next 6 lines, replaces 1 Ketonia Baking Mix (discontinued)
  • 84 g golden flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2 eggs
  • 2 tbs butter (room temperature)
  • ½ cup Brown Swerve
  • 1 tsp Pumpkin Pie Spice
  • 1 tbs instant yeast
  • 1 cup canned pumpkin
  • 1 egg mixed with 1 tbs water (egg wash)

Method
 

  1. Combine all ingredients and Knead bread according to directions on the package.  Let dough rest , covered, for 30 minutes.
  2. Preheat oven to 400*
  3. Butter a 9 x 12 pan.
  4. After resting, divide dough into 12 equal portions.  Roll into balls. Place in buttered pan, cover and let rise for 1 hour.
  5. After rising, brush rolls with egg wash and bake for 20 minutes, till lightly browned.