5/6/22

A Double Subject Recipe Post for a great Keto Garlic Roll - but also Using Food Storage - Dehydrated Eggs and Buttermilk Powder

 

 

This was going to be a post to save a good recipe for a simple keto - low carb garlic roll but it ends up being a 'double subject' post as I also decided to do a trial with emergency storage food dehydrated eggs we have on hand, as well as buttermilk powder to see what the results would be.  Primarily it's a good garlic keto roll, but the secondary recipe note is that I can safely say it can be made with powdered eggs and powdered buttermilk if you don't have fresh eggs or buttermilk on hand!

For those of you who do not choose to use food storage items, obviously the recipe is originally made for fresh items.

Keto Garlic Rolls

3 c shredded mozzarella cheese
4 oz. cream cheese
2 eggs
2 1/4 c almond flour
1/4 c coconut flour
1/4 c buttermilk
2 T fresh minced garlic
1 1/2 T dried parsley flakes
1 t baking soda
1/2 t baking powder
1/2 t salt

In a microwavable bowl, place the mozzarella cheese and cream cheese.  Microwave it 1-2 minutes until it's soft and melty. Place the melted cheeses in a a food processor bowl with an S-blade, and add the rest of the ingredients.

Pulse until it's combined and all comes together into a ball of dough.  Scoop even amounts out and roll into balls.  Place on a parchment lined baking sheet.  I used a 2" scoop for the rolls in the photos.  

Bake at 400 degrees until golden brown (about 15-18 minutes but depends on the size rolls you made).  Let them cool on the baking sheet for 4-5 minutes before moving to a wire rack or serving.  If you move them before that they will tend to fall apart easily.  Give them a few minutes to set up.

The food storage items I used were powdered eggs and buttermilk powder. In the future I might also do a trial using freeze dried mozzarella but it's so expensive to purchase that I hate to open a can just for recipe trials I'm unsure of.  If I use it for pizza or lasagna and have a can already opened I'll go ahead and do some testing and come back to report!

 

 The dough in the food processor....



My powdered (dehydrated style) eggs.  Note these eggs have been in storage for about 10 or 11 years.  I just opened the sealed pouch and since I'll be using them regularly to use them up in the next month or two, they are now in a sealed canning jar for regular use in the pantry.


Made into rolls



The powdered eggs and powdered buttermilk seemed to keep them from rising like fresh eggs would so they are a little more dense and not as fluffy, but still very, very good and did rise somewhat.


I served these with keto lasagna the first night, and homemade beef stew the second.  The few remaining were spread with a garlic cheese spread and placed under the broiler for a few minutes before being eaten for lunch (by me).


 

 

Products related to this post:  if you are interested in storing eggs for future meals there are a lot of different options, but two of those are dehydrated or freeze-dried.  Both are available through Amazon if you are a regular Amazon shopper and would prefer to shop there.  LINK:  Dehydrated and Freeze-Dried Eggs

This recipe also uses Almond Flour  and Buttermilk Powder 








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