Rub some oil around the inside of a baking tray or insert a baking liner.
Put the coconut flour, baking powder and xanthan gum into a bowl, stir to combine and sieve into another bowl.
Break the eggs separating the whites into a large bowl and two yolks into two separate bowls.
Beat the egg whites until very stiff.
Add the grated mozzarella, oil and vinegar to the first two yolks and beat until smooth.
Tip this onto the egg whites and, using a metal spoon, gently cut and fold the mixture a couple of times. You want to keep the air in the egg whites so no need to combine thoroughly.
Sprinkle the prepared flour mixture over the top and gently cut and fold this in too.
Spoon the mixture into 4 piles on the prepared baking tray.
Gently smooth the top of the rolls with your hand.
Brush the remaining yolks over the top of the rolls.
Sprinkle the sesame seeds over the top.
Bake for 45-50 minutes.
Transfer the rolls to a wire rack to cool.
baking tray and 3 x mixing bowls
150°C, Fan 130°C, 300°F, Gas 2
I am following a Keto diet, I have had no bread for three weeks, I baked these @ the weekend following the recipe they were superb!
Fantastic taste and texture.
I made an open sandwich packed full with green leaves, asparagus avocado and tuna, such a delight and keto friendly.