Rub some oil around the inside of a baking tray and pre-heat the oven.
Put the coconut flour into a bowl, add the baking powder and xanthan gum and stir to combine.
Separate the eggs putting all 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 bowl of yolks and beat until smooth.
Tip this onto the egg white and, using a metal spoon, gently cut and fold the mixture a couple of times. You want to keep the air in the egg white 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 mixing bowl
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.