Paleo Mini Bread Rolls

15 min 16 servings


121 Kcal
9.6g Fat
3.6g Carbs
1.8g Net Carbs
.6g Sugars
5g Protein


  • 2 cups or 200g of ground almonds
  • 5.3 oz or 150g of olives stuffed with anchovies
  • 4 eggs
  • 1 tablespoon of garlic puree
  • 3 tablespoons of nutritional yeast
  • 1 tablespoon of milled flaxseeds
  • 1/2 cup or 120ml of unsweetened almond milk
  • 1/2 teaspoon of salt


  1. Preheat your oven at 175 C / 350 F.
  2. In a medium bowl, whisk the eggs with the salt until light and fluffy.
  3. Add the garlic puree, flaxseeds, and unsweetened almond milk. Mix well and stir in the ground almonds and 2 tablespoons of nutritional yeast.
  4. Once that’s well combined, add the olives, saving 16 to decorate the mini bread rolls.
  5. Pour the dough in your greased mini muffin tray with a tablespoon – you can use a little bit of coconut oil or olive oil to do so.
  6. Decorate sprinkling the remaining nutritional yeast and adding an olive on each mini roll.
  7. Bake for 10 to 15 minutes at 175 C / 350 F, testing if they are ready by inserting a toothpick. When the toothpick comes out clean, it means they are cooked!
  8. Enjoy with breakfast, lunch, dinner, or as a healthy and nutritious snack!
  9. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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