For the person on a ketogenic/low-carb diet, there are two kinds of substitutes for bread: the products that CLAIM to be low-carb but have grain/gluten ingredients and are only slightly better than regular bread, and the kind you can eat freely on a ketogenic diet and aren’t very bread-like.
The reason we don’t like REAL ketogenic bread is that we are addicted to the carb fix we get from bread. No carbs, no grains, no fix. It’s like asking a heroin addict to be content with a vitamin B-12 injection.
OK. Real ketogenic bread. The classic recipe was called Diet Revolution Rolls (and Diet Revolution Bread) in Dr. Atkins first book, Dr. Atkins Diet Revolution. Google the recipe name and you can find the recipe, even a YouTube video that shows how to make it.
Diet Revolution Rolls require separation eggs and whipping up the egg whites. I know how to do this but I dislike it. It’s a chore, and if you get one little speck of egg yolk in your whites they won’t whip up.
So I came up with a new recipe. I call it ‘Dutch Baby Rolls’ since I adapted it from a recipe that uses Dutch Baby (a kind of big pancake) as a pizza crust. I just made it in my Yorkshire Pudding Pan in four servings and it came out very well. I have a small Yorkshire Pudding Pan — well, three of them— that I bought for making Diet Revolution Rolls in a variant sometimes called ‘Cloud Bread.’
So: you will need to get yourself a Yorkshire Pudding Pan to make this recipe. You might also try searching under Muffin Top Pan. Choose between pans on the size of the holes, and the depth of the holes. My pans have a depth of 1/2 inch, but I saw one with a 1 inch depth and am buying that. I use a 4 hole size since I bake in a small convection oven with the convection feature turned off.
The rolls in a batch of Dutch Baby Rolls will poof up and be high enough that you can slice each roll in half to use in making a sandwich. NOTE: if you whip up your batter and let it sit a long time, it won’t poof. If you accidentally set your oven for 325 and not 425, they will not poof. We like poof! Get it right.
The recipe is cut down from the Dutch Baby Pizza recipe on page 270 of Jimmy Moore and Maria Emmerich’s book ‘The Ketogenic Cookbook.’ Buy the book! (NOT an affiliate link.)
Dutch Baby Rolls
2 large eggs
1/2 cup heavy whipping cream
2 Tablespoon unflavored egg white or whey protein powder
1/4 teaspoon sea salt or Herbamare (salt flavored with veggies)
- Preheat oven to 425 F.
- Spray olive oil based pan spray on your Yorkshire pudding pan.
- Combine eggs, cream, protein powder and salt in bowl. Mix with electric mixer 1 minute.
- Pour batter into Yorkshire pudding pan. Fill holes not quite full. You don’t want a spill.
- Bake for about 15-16 minutes
Variations: you can substitute unsweetened almond milk or unsweetened coconut milk for the cream if you can’t handle dairy. Also, you can sprinkle a few poppy seeds or sesame seeds on the top of each roll before baking.
I store my rolls in the fridge, by the way.
Cut roll in half. Place cut side up on a cookie sheet. Preheat your oven to 325 F. Not 425 like above. Place a small pat butter on each half on the cut side. Bake 4-6 minutes. You don’t want to burn them.
Variation: Place bacon bits and a slice of your favorite cheese on the ‘bottom’ half of your Dutch Baby Roll. In 4-6 minutes at 325 F, your cheese should become melty. Easy substitute for grilled cheese!
Taste: I used to make a cream puff recipe which called for lots of flour. I ate them like they were rolls. I think Dutch Baby Rolls taste a little like that. They are great for days when all I want to eat is a sandwich or hamburger-with-bun.