Amazing Keto Bun Recipe

(Haimiko) #1

Hats off to my mom for perfecting this recipe. It’s easy to make and very low in net carbs. A perfect substitute for bread and a GREAT source of fiber for regularity.

Enjoy:

Makes approx 8-14 buns depending on size. 2-3 gr of net carbs per bun.

3 cups of blanched almond flour.
1.5 tsp salt
2 tsp baking powder
50 gr psyllium husk powder like “Bob Redmills” (Make sure it’s powder) regular husk won’t work unless you grind it very well in a ninja blender

5 egg whites
5 tbs vinegar
2 cups boiling water

Preheat oven to 350 on convection.

Mix dry ingredients well.
Add egg whites and thoroughly mix with hand mixer with spiral kneading blades. (Blade type very important).
Add 5tbs vinegar to 1 3/4 cups boiling water separately
Mix in vinegar water into the batter using the hand mixer with spiral blades and thoroughly mix.
At this point you should have a very thick paste.
Keep a bowl of water to moisten hands and prevent dough from sticking when forming lime sized balls for smaller buns and lemon sized for hamburger buns. Flatten like hamburger patties and place on a cookie sheet
Bake for 40-45 min (tooth pick test)
Allow to cool and store bagged in fridge.

Serving suggestion. Toast to perfection smear with plenty of butter, cream cheese add smoked salmon… or that perfect cheese burger.

Drink plenty of water with these buns as Psyllium husk absorbs water.

IMG-20171212-WA0000
IMG-20171212-WA0000.jpg1306×662 113 KB

(Katie Gray) #2

…Thanks for nice share about such recipes. It looks Yummy!

(Sophie) #3

This looks like the DietDoctor Recipe only doubled. I made these this weekend and they turned out really good especially straight out of the oven. Once you store them in a ziplock they get very soft. And save your sesame seeds, they don’t stick worth a shit and just fall off as soon as you try to slice the bun. I also baked mine in the convection oven and it took 65mins. I left them in after I turned off the oven until it cooled down.

(Haimiko) #4

The key is to premix the vinegar with the boilung water. Makes all the difference in distributing the levening reagent.

#5

My wife just made these - I printed out the Diet Doctor recipe for her.

Both the texture and taste are great!

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #6

Egg white wash, then sesame seed, then bake. Tweak to improve both appearance and adhesion of topping.

(Sophie) #7

Yeah, I know, but I’ve never been really keen on a glaze-y egg wash on
anything to be honest. I guess that’s just me. I’ll either keep looking
or just omit, it’s simpler. Life is too short.

(Jane Reed) #8

I have made a slightly different version of these, and like them very much. They hold their shape quite well so are good for sandwiches. They need a lot of flavor additives like dried and powdered onion, garlic, rosemary, etc. else they taste bland. Like all keto breads they dissolve rather quickly to mush in the mouth, but their virtues outweigh their faults.

(bulkbiker) #9

Can’t you just add the sesame seeds into the mix so they are mixed into the bread?

(Sophie) #10

There’s no reason why not but they would just become marginalized, then what’s the point. They don’t add any real flavor just a few more carbs. I quit messing with them and like the buns as they are. It’s good enough for us.

(bulkbiker) #11

fair enough… just a thought…

#12

I just made these again and had to use half oat fiber half psyllium because I didn’t have enough psyllium. Also added 1/2 packet of yeast to give it a bready flavor.

Came out great!

With my oven I have to bake them a LOT longer, not sure why. Like almost an hour and a half total, but then I make them bigger, like mini-baguettes.

(Sophie) #13

I started subbing out 1/4c Oat Fiber for some of the almond flour. It works great. I also make 6 bunz and bake them in my convection oven/micro combo. It’s small and I noticed I have to bake them longer 60mins and I leave them to cool completely in the oven before I take them out. They’re completely cooked through that way.