These soft, pillowy KETO BREAKFAST BUNS have a flavor that is similar to whole wheat bread but have a lot less carbs. They are simple to create and go well with savory and sweet toppings. The dish is dairy-, gluten-, and Paleo-free.
We absolutely adored these Keto buns, which have a crust that is lightly crispy and has a light, airy feel. They maintain their shape well and don’t taste like eggs at all.
However, using grain-free flours, you can make perfectly excellent low-carb and keto bread.
The two low-carb flours that are used the most frequently are almond and coconut flour. Either one, or both together, can be used to produce bread or rolls. On my blog, I have a well-liked recipe for bread made with almond flour. There is also a recipe for coconut flour bread that calls for flaxseed meal and receives a lot of favourable reviews.
Psyllium husk is one of my go-to tricks for creating low-carb bread. The plant known as psyllium is primarily grown in Northern India. The ground husks are a nutritional fibre that not only helps with digestion but also greatly thickens food. Additionally, it gives Keto bread a texture that resembles whole-wheat bread. Here is some helpful information on psyllium husk.
My low-carb rolls are the foundation for my keto recipe for buns. Both almond and coconut flour are used in the rolls since they go well together. They also contain butter, which gives them a great richness that is reminiscent of brioche. This time, I intended to produce a taste that was closer like wheat bread.
3 medium-room-temperature egg whites; 1 medium-room-temperature egg; 1/4 cup (60 ml) hot water; 1/4 cup (25 g) each of almond and coconut flour; 1 tablespoon (or 2 tablespoons) each of psyllium husk powder; 1 teaspoon (or pinch) each of baking powder; and optional sesame seeds for garnishing.
Set the oven to 180 degrees Celsius (356 degrees Fahrenheit).
your dry ingredients together. Then, combine all the ingredients in a food processor or electric blender, and blend for 20 seconds, or until smooth. Dough shouldn’t be over-mixed.
So that the flours can absorb the liquid, let the dough rest for a few minutes.
Form buns by dividing the dough into 4 equal pieces.
On a baking sheet with parchment paper, arrange the buns. Add some sesame seeds or any seeds of your choosing. Crisscross pattern(top) and baked for about TWENTY-FIVE minutes.
Total Carbohydrates: 8.3g
Saturated Fat: 0.7g