Keto Seed Buns

(ishaisagi) #1

This recipe has been adapted from
I removed the sugar & baking powder and use mineral water instead.

60 g psyllium husks
80 g coconut flour
25 g chia seeds
25 g sesame seeds, plus extra for sprinkling
1.5 tsp Sea salt or Himalayan pink salt
3 eggs
2 tbsp coconut oil
400g sparkling water (or regular water - but add baking powder to dry ingredients - about 2 tsp)
/************ The following is a list of seeds - replace seeds to your favourites but keep weight about the same************/
25 g Linseeds
25 g pumpkin seeds/pepitas
25 g sunflower seeds*
*add more sunflower seeds and less pepitas for lighter coloured buns

pre-heat oven to 200c (390f)

  1. Use a high powered food processor to grind all dry ingredients together to a powder.
  2. add the eggs, water and coconut oil and mix until it forms dough.
  3. knead the dough for 2 minutes and roll the dough into a sausage shape
  4. sprinkle sesame (and\or poppy seeds) on a tray and roll the “sausage” onto it
  5. cut into small bun shapes (I usually split it into 6 parts, but you can do up to 12 individual rolls)
  6. Shape into balls or rolls and place onto a baking paper lined tray and bake 20-40 minutes (depends on size of roll - 20 mins for small; 25 minutes for 10 rolls etc).
  7. Allow to cool completely on a wire rack before cutting.

Normal buns:

Lighter buns (more sunflower, less pepitas):

(Rebecca) #2

They look great, I am going to have to have a go at these.

(ishaisagi) #3

Must report: I changed the recipe and it’s even better.
Ignore the bit that tells you to add liquids quickly. Instead, add the oil first and blend. Then add water and blend. When you have basic dough, add the eggs and knead. Then slice into slices and you get nice “white bread” buns like in the second photo.