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Low carb reverse sweet rolls

Low carb reverse sweet rolls


For the dough:

For the filling:
  • 120 g coconut flour
  • 400 g lukewarm water
  • 100 g erythritol
  • 32 g coconut oil
  • 14 g Mill & Folks golden flaxseed flour
  • 1 teaspoon vanilla of extract


Mix the ingredients for the dough and let it sit until you mix the ingredients for the filling. On a dry surface, roll out the dough into a 32x29 cm rectangle, then spread the filling evenly over it and roll it up into a log. Cut into slices and place on a baking sheet lined with silicone baking paper. Use a spoon to flatten them. Bake in a preheated oven at 180 degrees celsius for 40 minutes on conventional top and bottom setting. I got 10 giant rolls from this quantity. Drizzle with chocolate if desired.Try some of our flavorful, gluten-free and plant-based products. Crafted with passion and our 100-year legacy of expertise.

Low carb reverse sweet rolls

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