Ingredients:

  • 2 cups almond flour (super-fine) (192g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp salt (3g)
  • 3 large eggs
  • 3 tbsp butter, melted and cooled (42g)
  • 1 tsp apple cider vinegar (5ml)
  • 1 tbsp butter, melted (14g)
  • 1/4 tsp garlic powder (1g)
  • 1/4 tsp dried parsley (0.5g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking powder, and salt until no clumps remain.
  3. In a separate large bowl, beat the room-temperature eggs and apple cider vinegar with an electric mixer on high for about 3-5 minutes until the mixture doubles in volume and becomes pale and frothy.
  4. Slowly stream in the melted butter while continuing to mix on low.
  5. Gently fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix and deflate the air bubbles.
  6. Scoop the batter into 6 equal mounds on the prepared baking sheet.
  7. Bake for 12–15 minutes until the tops are mahogany-colored and the edges feel firm.
  8. Immediately brush the hot rolls with the mixture of melted butter, garlic powder, and dried parsley.