Quick Keto Coconut Flour Sub Sandwich Rolls (Nut Free, Gluten Free And No Yeast)

4 from 1 vote

This recipe is designed to teach everyone how to make quick keto coconut flour sub sandwich rolls

Course Appetizer, Main Course

Prep Time 5

Cook Time 20

Servings six inch sub rolls

Calories 154kcal

1 cup coconut flour
1 TBS baking powder
1/2 tsp salt
1 tsp xanthan gum
4 large eggs, room temperature
3/4 cup oil of choice I use olive oil
56 grams shredded cheese of choice (1/2 cup) I use mozzarella
2 TBS warm water more or less depending on the density of your coconut flour Do not use more than 1/4 cup

Preheat oven to 400 degrees. Lightly spray 4 sub sandwich molds. If don't have molds check out my article on how to make foil molds
Sift all the dry ingredients in a large mixing bowl until there are no lumps in the dry ingredients
Add the eggs and stir until all the dry ingredients are moist. Add the oil and warm water. Stir for at least 20 seconds to make sure the xanthan gum is fully combined and a soft dough has formed. Gradually fold in the cheese until it is evenly distributed throughout the dough
Divide the dough evenly among the prepared sub molds.(about 7 TBS + 1 tsp of dough in each mold) Press the dough evenly throughout each mold
Place the molds on a baking sheet and put into the preheated oven. Bake at 400 degrees for 2 minutes or until golden
Remove from the oven.. Allow to cool in the molds about 15 minutes or until they are firm enough to remove from the molds. Transfer to a wire rack and allow to cool completely before slicing
Once cool use a bread knife and slice lengthwise to create a top and bottom. Store leftovers in an airtight container at room temperature up to 4 days or freeze up to 1 month