Low Carb Pepperoni Roll
My friend and food critique Candace Nelson recently wrote a book on the history of the West Virginia Pepperoni Roll.
Book Link: http://wvupressonline.com/node/667
She also included one of my low carb recipes in the book. So I thought I'd show you how to make them.
Please forgive this episode being recorded with my gopro. I left my camcorder at the office.
This recipe makes 6 rolls. They are only about 40kcal more than the average pepperoni roll at 360kcal, and have 29g fat, 11 total carbs (6 net), and 16g protein.
Also, since we were in AZ visiting my dad we couldn't find all the ingredients so we used some subs. Below are the ingredients we used.
Ingredients:
3 tbsp(s), Butter - Salted
4 large, Eggs - Whole, raw
0.75 cup (28 g), Mexican Four Cheese Shredded
1 cup, Almond Flour
0.50 tsp(s), Spices - Salt, table
2 teaspoon, Baking Powder
23.94 slices (28g), Pepperoni Original
8 tbsp, Coconut Flour
0.50 cup(s), Sour Cream