Low-carb protein rolls

Ingredients for 1 servings:

• 15 g psyllium husks
• 15 g flaxseed flour, partially defatted
• 30 g chia seeds
• 60 g protein powder, neutral
• 2 eggs
• 100 g low-fat curd cheese
• 140 ml water
• 8 g baking powder
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Suitable for keto

Preheat the oven to 180°C (top/bottom heat). Mix the psyllium husks, flaxseed flour, chia seeds, egg white powder, baking powder, and salt in a bowl. In a second bowl, combine the eggs, quark, and water. Now add the dry mixture and mix well with a hand mixer. The dough will have a rubbery consistency. Let it rest briefly. In the meantime, line a baking rack with baking paper. Place two tablespoons of psyllium husks and two tablespoons of sesame, poppy, or flaxseeds on a plate and mix. The rolls will later be rolled in this. Divide the dough into 6 portions and form them into wide discs in your hands. The rolls will naturally form into balls. Roll one side of the disc in the seeds and place this side up on the rack. Bake at 180°C (top/bottom heat) for about 15-20 minutes on the middle shelf. Check the oven frequently. If you have any leftover rolls, they freeze very well. The complete dough has the following values: Energy: 415 kcal, Fat: 22.9 g, Carbohydrates: 7.1 g, Protein: 36.3 g. This makes approximately 1.2 carbs and 69 kcal for one roll.