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Delicious Dinner Rolls

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Delicious Dinner Rolls

Slather these soft, warm rolls with butter or use them to sop up sauce, and they’ll make any meal extra special.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: rolls

Calories: 117.7kcal

Author: Taffiny Elrod

Ingredients

1/3 cup psyllium husk powder (1.75 oz.)
1/3 cup coconut flour (1.25 oz.)
1 serving Savory Chicken Soup Keto Chow
1 tsp. baking soda
1 tsp. baking powder
2 large egg whites
1 Tbsp. avocado oil
1 tsp. apple cider vinegar
1 cup boiled water
1 egg yolk
1 Tbsp. sesame seeds or poppy seeds

Instructions

Preheat oven to 350℉ and line a baking sheet with parchment paper.
Using an electric mixer, combine psyllium powder, coconut flour, Keto Chow, baking soda, and baking powder.
Add the egg whites, oil, and vinegar and mix on low speed until combined.
Carefully pour in the hot water with the mixer off, then mix again on low speed.
When the water has been incorporated, mix on medium speed until a soft dough forms.
Divide dough into six pieces and shape into balls.
Mix the egg yolk with a teaspoon of water and brush the egg wash over each roll.
Place on the baking sheet, pat down lightly, and sprinkle with sesame or poppy seeds.
Bake in the preheated oven 30-40 minutes, or until they are brown, puffed, and round. They should sound slightly hollow when tapped on the bottom, and should hold their shape when gently touched.
Cool for ten minutes, then transfer to a basket lined with a clean cloth or napkin to keep warm.
The rolls will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

Nutrition Facts

Delicious Dinner Rolls

Serving Size

1 g

Amount per Serving

Calories

117.7

% Daily Value*

Fat

4.8

Saturated Fat

1.5

Polyunsaturated Fat

0.81

Monounsaturated Fat

2.26

Cholesterol

28.4

Sodium

502.7

Potassium

314.56

Carbohydrates

12.4

Fiber

9.7

Sugar

0.7

Sugar Alcohol

0.01

Net Carbs

2.71

Protein

7.2

Vitamin A

69.62

Vitamin C

Calcium

173.37

Iron

0.71

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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Turnip Gratin

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4 from 1 vote

Turnip Gratin

Let’s get cheesy! Almost any vegetable can be prepared gratin style, and this version is so tasty, you won’t miss the carbs.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 169.8kcal

Author: Taffiny Elrod

Ingredients

2 large turnips (about 1 lb.)
3/4 cup unsweetened macadamia milk or almond milk
1/4 cup heavy cream, plus extra if needed
1 clove garlic, crushed
1 tsp. fresh thyme leaves
1/4 tsp. nutmeg (freshly grated if possible)
1 serving Savory Chicken Soup Keto Chow
2 Tbsp. unsalted butter
3 oz. gruyere cheese, grated or substitute cheddar or Swiss Cheese

Instructions

Preheat the oven to 350℉ and generously butter a 9-inch round baking dish.
Bring a pot of water to a boil and add the turnips whole. Cover and let boil eight to ten minutes, or until a knife pierces the outside of the turnips without much resistance.
Drain and cool under cold water.
Trim the ends of the turnips, peel, and cut them in half lengthwise.
Lay the cut side of the turnips on the cutting board and slice them crosswise into 1/4-inch pieces.
In a small pan, bring the milk, cream, fresh thyme, garlic, and nutmeg to a simmer. Remove from the heat and stir in the Keto Chow until smooth. Set aside.
Spread a spoonful of the sauce on the bottom of the baking dish, then make two layers of sliced turnips over the sauce. Spread a layer of sauce over that and sprinkle with half of the grated cheese.
Continue layering until the turnips are all used. Put any remaining sauce on top and add the rest of the shredded cheese. If there isn’t enough sauce to cover the turnips, pour a little heavy cream over them before you add the cheese. Turnips don’t absorb much liquid, so they don’t need more than a tablespoon or two of cream.
Cover the dish tightly with foil and place on a rimmed baking sheet in case the sauce boils over. Bake for about 30 minutes, or until turnips start to feel tender when pierced with a knife.
Uncover the dish and return to the oven for another 20-30 minutes, until the gratin is bubbling, the cheese is browned, and the turnips are completely tender.
Let the gratin rest for ten minutes before serving.*

Notes

*You can refrigerate leftovers and reheat in the oven at 350℉ for about 20 minutes.

Nutrition Facts

Turnip Gratin

Serving Size

1 serving

Amount per Serving

Calories

169.8

% Daily Value*

Fat

12.5

Saturated Fat

7.5

Trans Fat

0.4

Polyunsaturated Fat

0.65

Monounsaturated Fat

3.62

Cholesterol

Sodium

344

Potassium

419.14

Carbohydrates

Fiber

2.2

Sugar

Sugar Alcohol

0.04

Net Carbs

3.78

Protein

9.7

Vitamin A

438.31

Vitamin C

33.24

Calcium

348.33

Iron

0.71

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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