Mauer's Keto-Friendly Bread

5 tablespoons (40 grams) ground psyllium husk powder*

¼ cup sesame seeds (or poppy seeds)

1¼ cups (150 grams) almond flour

2 teaspoons baking powder

1 teaspoon instant yeast

1 teaspoon sea salt

2 teaspoons organic distilled vinegar (or cider vinegar)

3 egg large whites

1 cup boiling water (bottled water, preferred)

¼ cup sesame seeds (or poppy seeds)

Place the oven rack in the oven's lower-middle position and begin heating to 350-degrees.

Brush the bottom of an 8-by-8-inch pan with olive oil and set aside. Add the sesame seeds to a small bowl and set aside.

While the oven heats, whisk the almond flour, baking powder, yeast and sat in a large bowl until combined and bring the water to a boil.

Add the vinegar and egg whites to the dry ingredients, and, using an electric hand mixer, combine well. While beating at low speed, carefully add the boiling water, mixing for about 1 minute, or until just combined, being careful to not overmix. (It's not a smooth or wet batter.)

Moisten hands with a little olive oil and shape the dough into 6 separate rolls. Dip the top of each roll into the sesame seeds, pressing down, and then place on the prepared pan.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Makes six rolls.

Nutrition values per roll: 219 calories(67 percent from fat), 16.4 g fat(1.3 g saturated fat), 12.1 g carbohydrates (4.2 net carbs), 0.9 g sugars, 7.9 g fiber, 8.1 g protein, 0 mg cholesterol, 476 mg sodium.

*Recipe note: If you're starting with whole husk psyllium, as I did, add it to an electric coffee and spice grinder and grind for 20 seconds, or until it is powdery.