These days I spend experimenting with low carb bread recipes. So, that’s how this easy low carb and I might add keto friendly savoury scones are born.

I dearly miss bread, so I had to come with something to satisfy my bread cravings. When I just started with Keto, I was definitely doing a clean version, but two months into it I switched to more of a dirty keto diet.

Now, full 5 months into it, I am still doing intermittent fasting, and eat low carb but not as restricted. I must say that I do feel good!

So, I am planning to continue with this lifestyle because it helped it in so many ways. Not only that I lost weight, but my sleep improved, mood, skin, hormones, etc. Also, got so much more energy. When I say that I feel good, I really do.

I tested so many low carb bread recipes. Some were pretty successful like these Low Carb Savoury Scones, as well as Keto bread and mini keto bagels.

I am planning in the near future play with the low carb tortillas because why not, right? All I need is a tortilla press and I am good to go. There is always something that I need. It is not even a joke.

Anyhow, I hope you guys like these scones. I am trying to add nutritional information under each recipe, BUT it will take some time since I am doing it manually. Well, there is no other way.

CLICK HERE FOR MORE BREAD RECIPES

Meantime, if you have any questions, please do ask. I am always here to answer. I am working really hard to correct things since the website transfer. It is going slowly, but I rather do it correctly then mess anything.

Easy Low Carb Savoury Scones: 4.1 NET CARBS PER ONE SCONE

Yield: Makes 8 SCONES

Easy Low Carb Savoury Scones

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These days I spend experimenting with low carb bread recipes. So, that's how this easy low carb and I might add keto friendly savoury scones are born.

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Ingredients

• 200 grams of Almond Flour, Flour Bob's Red Mill, 2 cups
• 80 grams Flaxseeds Flour, Organic Flax Plus, approx. 3/4 cup
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 Organic Whole Raw Eggs
• 4 ounces Cream Cheese
• 4 tablespoons Irish Butter Unsalted, Kerrygold

Instructions

1. Preheat oven to 375 F/190 C and line your baking pan with parchment paper or Silicone non-sticking baking mat.
2. Add salt, baking powder and baking soda to the almond flour and flaxseed meal, then mix it. 
3. Add all the other ingredients and mix until everything is well combined. If you are doing low carb, especially Keto measures your ingredients.
4. Oil or water your hands and make equal size dough patties, about 1/4 inch thick. Note that oiling or making your hands a bit wet will be easier to form these scones.
5. Bake the scones for about 20 minutes. Serve warm!

Notes

After they are cooled down you may place them in the airtight container with the fitted lid and keep in the fridge. You may also heat these scones or toast before eating.

I make 6 because higher calories support my diet, but it can be easily adjusted to 8.

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SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

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  AmazonBasics Silicone Baking Mat - 2-Pack
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  Wildone Baking Sheet with Silicone Mat Set, Set of 4 (2 Sheets + 2 Mats), Wildone Stainless Steel Cookie Sheet Baking Pan with Silicone Mat, Size 16 x 12 x 1 inch, Non Toxic & Heavy Duty & Easy Clean

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 306 Total Fat: 27.9g Saturated Fat: 8.4g Trans Fat: 0g Cholesterol: 77mg Sodium: 175mg Carbohydrates: 9.4g Fiber: 5.3g Sugar: 1g Protein: 9.9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

These are probably the best homemade dinner rolls ever. Also, I will take bread over dessert anytime. That might sound crazy to some people, but that’s me.

You can either love as I am or hate me. Well, you have no reason to hate me, but you know what I mean.

I just really love bread with anything, and my family is like me. These rolls are incredibly delicious and easy to make.

It does take a bit patient, but that’s baking in general and it is totally worth it.

If you do not have the time to enjoy the process then you are not a baker. I might not be a cake maker, but I really enjoy making pies, rolls, biscuits, and bread. 

CLICK HERE FOR MORE TASTY BREAD RECIPES

As you may notice I make everything with my hands. I do not use a large bowl, measuring cups/spoons, food scale, and a wooden spoon or multifunctional spatula.

Maybe one day when I am unable to knead the dough, I will invest in something like KitchenAid.

However, for now, I really enjoy working with my hands. If you wish to use Stand Mixer with kneading attachment please make your life easier and use it. 

I make these days ahead for so we have them for sandwiches or school lunch. Most of the time I double the dough and refrigerate.

I grew up having weekend family feasts, so I love implementing that tradition with my own family as well.

It makes my heart full of joy having all my children around the table, delicious aroma of the cooked meal, usually roasted chicken and potatoes, with these rolls on the side in a basket cooling off. 

Anyhow, I hope you guys enjoy making these tasty rolls. If you do make this recipe for Homemade Dinner Rolls, please share it with me.

Tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for your continued support. Your feedback is so valuable to me.

Yield: Serves 6

Homemade Dinner Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Proofing Time: 1 hour 40 minutes

Total Time: 2 hours 15 minutes

Easy and tasty homemade dinner rolls.

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Ingredients

• 1 tbsp. dry yeast
• 1 tbsp. Sugar
• 1/4 cup Luke Warm Water
• 4 cups all-purpose flour
• 1 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1 cup Milk
• 1 stick unsalted butter melted
• 2 large eggs + 1 egg for brushing on the rolls

Instructions

1. Combine flour, salt, and baking powder.
2. Then take about 1/4 cup of warm milk and pour over sugar and dry yeast; Let it sit until the yeast gets activated {and this will tell you if the yeast is still active}
3. Add room temperature eggs to melted and slightly cooled butter.
4. Pour warm milk to activated yeast, then add mixed eggs and butter mixture and mix it.
5. To wet mixture add dry ingredients (flour, salt and baking powder) and mix it until you cannot mix anymore with a wooden spoon or a spatula.
6. Knead it until well combined, about 10 minutes of constant kneading. If you do not wish to knead it with your hands use KitchenAid with kneading/hook attachment and knead until the texture is smooth and elastic.
7. Cover it and let it rise for 1 hour and 30 minutes.
8. Brush each roll either with melted unsalted butter or mixed egg (I liked it with mixed eggs, and after baking lightly brushing with butter)
9. Add everything bagel seasoning, about 1/4 teaspoon or more on each roll.
10. Allow them to rise for at least one hour, preferably one hour and a half.
11. Bake the rolls at 400F for about 22 to 25 minutes OR until the rolls are golden brown.
12. Once done cover the pan with a cotton kitchen towel and let it cool down before serving.

Notes

You can: after you brush rolls with egg or butter you can sprinkle some sesame seeds or poppy seeds on top before letting them rise. Or you can keep them plain, or add whatever topping that you prefer. The size of the rolls before the second rise should be smaller than the size of the tennis ball, but they will rise more in the oven. You can make 8 large rolls or about 12 smaller ones.

If you have leftover dough: This dough is even better after a few days of refrigeration. Just make sure to cover very well, the best way is to place in a Large Storage Plastic Bag (for vegetables or meat) close, take the air out and place it in the fridge for up to 2 days.

When you want to use it, just let it rise on the room temp. for about 30 min. Line the baking pan with parchment paper. Roll the dough into a long log, then cut approximately equal slices of dough, as you can see of step by step pictures. Roll each slice into a dinner roll.

You may dust a bit of flour or you can use marble surface for easier rolling. Place each dinner roll on the baking pan. Make enough space in between so the rolls have the space to rise.

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Nevertheless, this kind of bread is perfect the next day, so since we have leftovers I genuinely enjoyed every little crumb of this bread with my morning coffee or afternoon tea. Additionally, I love baking it in square cake pans because it comes out perfectly baked and far less dense than when I bake banana bread in my loaf bread.

With that being said, if I do bake in my loaf pan, I always use less batter because I consider my middle part a bit more baked (laughing my butt off haha).

No, seriously, have you ever baked banana bread, and it looks superb, but when you slice into the bread, it’s like raw? I can’t even tell you how many times that happen to me so that’s why I switched completely to square baking pans.

Okay, I hope Y’all make this bread and like it…

HAPPY COOKING!

If you make a recipe inspired by me @sandraseasycooking on Instagram ⬅please tag me and use➡ #sandraseasycooking

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NUTELLA-BANANA MARBLED BREAD 

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Oatmeal Banana Nut Bread Recipe

Delicious Banana Bread recipe. This is a perfect breakfast on a go or you can enjoy it with a cup of Joe. 

Course Breakfast

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 9 SQUARES

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 1/2 cups All-purpose Flour
• 1 cup Old Fashioned Oats Rolled Oats
• 1/4 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cinnamon powder
• 2 Large Eggs
• 1/4 cup Canola oil
• 1/2-3/4 cup Brown Sugar preferably dark
• 1/2 cup Honey 3/4 cup Maple Syrup could be used
• 3-4 ripe Bananas
• 1 cup Chopped Walnuts

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour Non-Stick Square Cake Pan 9x9 or use parchment paper like I did.
2. Combine together the flour, oats, sugar, salt, baking powder, soda and cinnamon powder in a large bowl.
3. In a separate bowl, mix together until somewhat smooth in texture: bananas (that you previously just smashed with a fork), Eggs, Honey and Canola Oil. I used an electric mixer.
4. Now to the wet mixture add dry mixture, combine it together then add chopped walnuts (or any nuts that you prefer), and fold the nuts in the batter.
5. Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the middle of the bread (or into the crown of the bread, if you are making a loaf)., and it comes out clean. Let the bread cool in the pan for at least 5 minutes, then turn out onto a cooling rack.
6. Allow it to cool completely, or at least for an hour before serving.

Recipe Notes

This bread is even better the next day, just heat it for 30 seconds in the microwave and you will be amazed. You can also make this as muffins or a loaf pan, although I like it in this type of baking pan because it bakes much better. If you like your banana bread sweeter use 3/4 cup of brown sugar. I liked mine just the way it is, but we all have different tastes. If the honey is too sugary you can place a jar in a warm water for a couple of minutes until the honey becomes soft and smooth in texture.

 

LOVE, PEACE, AND ROCK-N-ROLL,

SANDRA