Fluffy Keto Buns
User Reviews
5
Fluffy Keto Buns
Description
The recipe blends egg whites and yolks separately, mixing dry ingredients of almond and coconut flour, psyllium husk powder, baking powder, and salt before combining all in a food processor or electric blender for about 20 seconds to achieve a smooth dough. After resting, the dough is divided into four portions, shaped into buns using wet hands to prevent sticking, and arranged on parchment-lined baking sheets.
Sesame seeds or other toppings may be sprinkled for texture and appearance. Oven baking at 180°C (356°F) for about 25 minutes produces golden buns with a soft crumb. The psyllium husk powder aids in structure and moisture retention, giving these buns a fluffy quality despite the lack of traditional wheat flour.
These buns contain about 3 grams net carbs each, supporting ketogenic dietary requirements. Adjustments in flour amount accommodate egg sizes, and covering buns with foil can prevent over-browning late in baking. Doubling the recipe requires longer baking times.
Ingredients
- 3 egg room temperature, white, medium
- 1 egg room temperature, medium
- ¼ cup / 60 ml water hot
- ¼ cup / 25g almond flour
- ¼ cup / 30g coconut flour
- 1 tablespoon psyllium husk powder or 2 tablespoon whole psyllium husks
- 1 teaspoon baking powder
- pinch of salt sea salt
- sesame seeds optional, for sprinkling
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Mix the dry ingredients. Then put all ingredients into a food processor or mix with an electric blender until smooth, about 20 seconds. Don't over-mix the dough.
- Let the dough sit for a couple of minutes so the flours can absorb the moisture.
- Separate the dough into 4 equal portions and form buns. (Wet hands before handling the dough. This way it's less sticky.)
- Place the buns on a baking sheet lined with parchment paper. Sprinkle with sesame seeds or seeds of choice. Make a criss-cross cut on the top and bake for around 25 minutes or until browned.
Notes
- Each bun contains approximately 3 grams of net carbs, suitable for ketogenic diets.
- Measure ingredients precisely with a food scale for best results.
- Use medium eggs; if using large eggs, increase almond flour by about 2 tablespoons.
- If dough is too loose, add additional almond and coconut flour until suitable for shaping.
- If buns brown too fast, cover with aluminium foil to prevent burning during baking.
- Baking time will increase by 5-10 minutes when doubling the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 55grams | |
| Calories | 109kcal | 5% |
| Total Carbohydrates | 8.3g | 3% |
| Protein | 7.3g | 15% |
| Fat | 5.5g | 8% |
| Saturated Fat | 0.7g | 4% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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