Keto Avocado Cottage Cheese Sub Rolls - With Chicken Salad! Gluten Free, Low Carb, diabetic friendly

Keto Avocado Cottage Cheese Sub Rolls Makes 4 Large Sub Rolls Soft, sturdy keto sub rolls made with almond flour, lupin flour, coconut flour, egg white powder, beef gelatin, avocado, and cottage cheese, with yeast for flavor, baking powder for lift, and xanthan gum for flexibility and structure. Ingredients Wet Ingredients 1 large ripe avocado — approximately 140 g flesh ½ cup full-fat cottage cheese — 113 g 2 large eggs, separated 1 tablespoon warm water Dry Ingredients ¾ cup almond flour — 84 g ¼ cup lupin flour — 28 g 2 tablespoons coconut flour — 14 g ¼ cup egg white powder — 25 g 1 tablespoon beef gelatin powder — 9 g ¾ teaspoon xanthan gum 1½ teaspoons baking powder 1½ teaspoons yeast — approximately 5 g ½ teaspoon salt Optional Seasoning For a savory sub roll, you can add: ½ teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon Italian seasoning Instructions 1. Prepare the yeast If using active dry yeast, combine: 1½ teaspoons yeast 1 tablespoon warm water Allow it to stand for 5–10 minutes, until foamy. If using instant yeast, you can add it directly to the dry ingredients and use the tablespoon of water later with the wet ingredients. Important: Because this dough contains very little fermentable carbohydrate, don't expect the yeast to produce a traditional wheat-bread rise. Its primary purpose here is to provide that characteristic bread flavor and aroma. 2. Combine the dry ingredients In a large mixing bowl, whisk together: Almond flour Lupin flour Coconut flour Egg white powder Beef gelatin Xanthan gum Baking powder Yeast Salt Optional seasonings Whisk thoroughly for at least 30 seconds. Pay particular attention to the xanthan gum and baking powder so they're evenly distributed throughout the flour mixture. 3. Prepare the avocado mixture Add the following to a blender or food processor: Avocado Cottage cheese 2 egg yolks Blend until completely smooth. There should be no chunks of avocado or cottage cheese remaining. The result should resemble a thick, creamy puree. 4. Make the dough Add the avocado mixture to the dry ingredients. Mix until completely combined. The dough will be very thick and sticky. Allow it to sit for 5 minutes. This resting period is important because the coconut flour, egg white powder, gelatin, and xanthan gum will continue absorbing moisture. 5. Whip the egg whites Place the 2 egg whites into a completely clean mixing bowl. Using an electric mixer, beat on medium-high speed until they form firm peaks. The whites should be sufficiently stiff that they hold their shape when the beaters are lifted. Why we're doing this This is an important part of the recipe. Because we're making a bread without wheat gluten, we're using several different systems to create structure: Baking powder provides chemical lift. Whipped egg whites provide air and volume. Egg white powder provides protein structure. Gelatin reinforces the crumb. Xanthan gum provides elasticity and helps prevent crumbling. Lupin flour adds additional protein and structure. 6. Fold the egg whites into the dough Add approximately ⅓ of the whipped egg whites to the dough. Mix this first portion in fairly well to loosen the dough. Add another third and gently fold it in. Add the remaining egg whites and carefully fold until incorporated. Do not beat or aggressively mix the final portion. The goal is to retain as much of the air as possible. The finished dough should be thick, soft, and slightly airy, but firm enough to shape. 7. Shape the sub rolls Line a baking sheet with parchment paper. Divide the dough into 4 equal portions. Using damp hands, shape each portion into a long sub-roll shape. Aim for approximately: 6–7 inches long × 2½ inches wide Use wet fingers to smooth the tops and sides. Keep approximately 2 inches between each roll. Don't flatten them Shape them with some height. They will spread somewhat during baking, but maintaining height gives you a better sub-roll shape. 8. Rest the shaped rolls Cover the rolls loosely with a clean kitchen towel. Place them somewhere warm and allow them to rest for approximately: 30–45 minutes Don't expect the rolls to double in size. They should simply become somewhat puffier. 9. Bake Preheat your oven to: 350°F Bake the rolls for approximately: 25–32 minutes The rolls are finished when: The tops are lightly golden. The exterior feels firm. The rolls feel springy when gently pressed. The centers are completely set. The internal temperature reaches approximately 195–200°F. If the tops brown too quickly, loosely cover them with aluminum foil for the final portion of baking. 10. Cool completely Remove the rolls from the baking sheet and place them on a wire cooling rack. Allow them to cool for at least 45–60 minutes before slicing. Low Carb, Keto, Gluten Free & Diabetic friendly!! Yum!