I've been making Low Carb 'Swedish Buns' for years, roughly following this recipe.

I don't use whole seeds, but otherwise it's the same. My family loved the recipe and although my husband and kids are not as low carb as I am, everyone happily gobbled these rolls down. 

But...I’ve found that I’m sensitive to dairy, as is my youngest daughter. When I DO eat dairy, I'm puffy, bloated, congested, and my throat is (for lack of a better term) phlegmy. I also experience higher, more erratic blood sugar levels, even when accounting for the fat and any delayed spike that dairy may cause.

Give me just a few days without eating cream/yogurt/cheese/sour cream and all of my inflammation/congestion symptoms go away. Funny that standard butter does not seem to be a problem for me, though. This is common. Many people who have a dairy sensitivity are okay with butter (BUT a dairy sensitivity is different from a dairy allergy in this case). 

So, my challenge was to take my version of Swedish buns (without whole seeds) and make them dairy-free, without the large amount of creme fraiche/sour cream/yogurt that is called for in the inspiration recipe. 

I really, really love the dairy-free results!

My buns (hahahaha! Maybe I should call them "dinner rolls"?)  are a little drier and definitely less eggy tasting than the original recipe. Funny because there's an additional egg in MY recipe.

I’ve also made these rolls completely egg-free (Yay, vegan low carb bread!!) in case you' have an egg allergy in your household or maybe you’re just running low on eggs. No worries. This recipe is GREAT with no eggs - or with fewer eggs. See the note in the recipe for details.

Anywhooo...  

These rolls are super-tasty-good, and especially delectable as avocado toast or with some herbed butter/ghee (see the recipe at the end of this post) brushed on top and slathered generously inside of each beautiful little dinner roll!!

I also believe in cooking once and eating all week, so this is a recipe that will yield 12-15 medium-sized rolls. They freeze beautifully, so you can make them ahead of time and use them for sandwiches or as an accompaniment to a meal as needed.

(I personally find no sense going though all the work just to get 4-6 rolls when you can do the same amount and get 12, but if you're concerned with the large quantity, please halve the recipe.)

Bake these in a silicone baking mold (I use this one) to get small, rectangular biscuits. You could also use silicone muffin cups, or a simple cookie sheet/baking tray but I DEFINITELY recommend a silicone baking mat or oiled/greased parchment paper to line the tray in order to avoid sticking.

This batter IS sticky but rises beautifully in the oven. The transformation from (frankly) unappetizing goo to beautiful biscuits is quite miraculous!

Swedish Dinner Rolls

Makes 12-15 small rolls. 10 minute prep time, 20-25 minutes cooking.

Ingredients: 

1-1/2 cups / 150g  fine ground almond flour

4 Tbsp psyllium husk powder

2 Tbsp ground flax (golden flax will give a lighter final result, but both golden & regular flax will work just fine)

1 Tbsp baking powder

1 Tbsp unflavored protein powder (I use Jay Robb Unflavored Egg White Protein Powder) *Optional

1 tsp (teaspoon) salt 

1 Tbsp white vinegar OR apple cider vinegar (this may bubble when added to the other ingredients)

1/2 cup warm water 

5 Tbsp extra virgin olive oil 

5 large eggs (For egg free, substitute 1 TBSP ground flax or chia seeds PLUS 3 TBSP water for each egg)

Directions: 

Heat oven to 400 degrees Fahrenheit. Lightly grease/spray cooking surface (cookie sheet lined with parchment, muffin tin, etc.) with coconut oil, avocado oil or butter.  

Mix all ingredients in large bowl, stirring well to break up any lumps. Let sit for 5 minutes to thicken. 

Once thickened, spoon mix into 12-15 medium sized mounds or muffin tins (approx 1 very heaping tablespoon of batter each).  

Smooth batter into desired shape with damp hands. This will be sticky. Don't worry about perfection, these rise well and will level a bit. 

Bake for 20-25 minutes, depending on oven temp, size of biscuits and cooking surface. They are done when golden brown and surface is firm to the touch. 

Allow to cool completely on wire rack. Refrigerate for up to 1 week.  Freeze for longer storage

I love to serve these biscuits with herbed butter. This is one of my favorite, albeit a bit strange combinations: mustard, garlic and thyme. It's tangy and rich and unusual. If you're hesitant, mix just a few tablespoons of butter with a pinch of the other ingredients to test the flavor combination. Keep in mind that the flavors will mellow/blend when chilled for 4-6 hours. 

Herbed Mustard Butter: 

Ingredients:

1 stick (4 oz / 113g / 0.5 cup) salted butter, softened  

(You can substitute with: 1 stick unsalted butter + 1/4 tsp fine salt OR equal amount of ghee) 

1 Tbsp spicy brown mustard (Only for mustard lovers. If you don't like mustard, please leave this out!) 

1 to 2 tsp ground thyme

1/8 tsp powdered garlic 

Ground pepper to taste

Directions: 

Mix softened butter and all other ingredients in small bowl with tight fitting lid. Store in refrigerator. 

*This herbed butter is also great to top white fish before broiling. Add a generous amount to the top of frozen tilapia, cod, halibut, sole or haddock fillets and bake uncovered at 400 F for 20 minutes or until flaky. 

Have you tried this recipe? What did you think of it?

Leave a comment below to tell us all about your experience!