| almond flour | 2 cups (8 oz / 227 g) |
| golden flaxseed meal | 1 cup (4 oz / 113 g) |
| Splenda | 2 tablespoons |
| baking powder | 1 teaspoon |
| salt | 1 teaspoon |
| xanthan gum | ½ teaspoon |
| cajun mix | 1 teaspoon |
| dried parsley | 1 teaspoon |
| garlic powder | ½ teaspoon |
| onion powder | ½ teaspoon |
| eggs | 3 |
| salted butter or margarine | ¼ cup (2 oz / 57 g) |
Preheat the oven to 350°F (177°C). Mist 8 muffin cups with spray oil.
In a medium bowl, combine the almond flour, flaxseed meal, sweetener, baking powder, salt, xanthan gum, cayenne, parsley, garlic powder, and onion powder and whisk until well mixed. In a large bowl, whisk the eggs and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter.
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 equal portions. To make each roll, divide one of the pieces into 3 equal portions, then form each into a ball. (You may want to oil your hands to prevent sticking.) Put the 3 dough balls in a muffin cup, arranging them in a triangle.
Bake the rolls for 15 minutes, then rotate and bake for about 15 more minutes, until golden brown and springy when pressed.
Let the rolls cool in the pan for 5 minutes, then turn them out onto a wire rack and serve while still warm.
Cajun Cheese Rolls: Add ¼ cup (1 oz / 28 g) of grated Cheddar, mozzarella, or Monterey Jack cheese when mixing the dry ingredients. Alternatively, you can sprinkle the cheese over the top of the rolls about 3 minutes before they’re finished baking.
