Keto Steamed Rice Rolls
Elevate your keto meal plan with these irresistible Keto Steamed Rice Rolls, a low-carb twist on a traditional Asian favorite. Crafted with a unique blend of almond flour, coconut flour, and xanthan gum, these silky, translucent rolls achieve the perfect texture without any rice! The addition of unflavored gelatin ensures a delicate yet pliable consistency that’s ideal for rolling, while egg whites bring lightness to the batter. Steamed to perfection in a matter of minutes, these quick and easy rolls are best served warm, drizzled with soy sauce or coconut aminos, and garnished with fresh green onions for a pop of flavor. Whether you’re looking for a satisfying appetizer or a creative keto-friendly side dish, this recipe offers all the elegance and simplicity you crave — with only 25 minutes from prep to plate! Perfect for showcasing your cooking skills while staying low-carb.
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Recipe Information
Ingredients
- 1 tablespoon Coconut flour
- 2 tablespoons Almond flour
- 1.5 teaspoons Unflavored gelatin powder
- 1 large Egg white
- 1.25 cups Water
- 1 teaspoon Avocado oil
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 2 tablespoons Soy sauce or coconut aminos (for serving)
- 1 tablespoon Chopped green onions (optional, for garnish)
Instructions
Lightly grease a large plate or flat steaming tray with avocado oil and set it aside.
In a medium mixing bowl, whisk together the coconut flour, almond flour, unflavored gelatin powder, xanthan gum, and salt.
In a separate small bowl, whisk the egg white with water until combined, then gradually pour this mixture into the dry ingredients, whisking constantly to avoid lumps. Let the batter rest for 2 minutes to hydrate.
Set up a steamer pot with water and bring it to a boil. Reduce the heat to medium to maintain a steady steam.
Pour a thin layer of the batter onto the prepared plate or steaming tray, just enough to cover the surface evenly (approximately 1/8 inch thick). Tilt the plate to spread the batter if needed.
Carefully place the tray in the steamer and cover with a lid. Steam for 3-4 minutes, or until the batter sets and turns fully opaque.
Using a spatula or silicone scraper, gently lift the edge of the cooked sheet and roll it into a cylinder while still warm. Transfer the roll to a plate and cover with a clean towel to keep warm.
Repeat the process with the remaining batter, greasing the plate or tray lightly between each batch.
Once all the rolls are made, slice them into bite-sized pieces and drizzle with soy sauce or coconut aminos. Garnish with chopped green onions if desired, and serve warm.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 1.4 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
