easy to make keto buns
Last month I posted cheesy garlic bread. It was satisfying, very scrumptious but I wanted to venture out and make a keto bread substitute. Mr. S and I enjoy eating good artisanal bread and one of the hardest things to do while on a keto diet is to eliminate it! There’s a lovely bakery nearby where the owner mills her own flour and makes her own sourdough bread. Since we’ve been on this diet, Mr. S and I have had to refrain from dropping by!
While these keto buns cannot replace the sourdough (IMHO), they are actually quite delicious. Other attempts to make keto-style bread have been less pleasing. For instance, some were too eggy tasting or too dense. This recipe was intended for a loaf of bread. However, because previous bread attempts were a failure, I was a bit skeptical so I made buns instead. The result was a slightly crisp crust with a soft, moist center. After that positive outcome, I have made these many times. These buns taste a bit like whole wheat bread and I like that you can also toast them – just like regular bread!.
makes 6 buns
5 tablespoons finely ground psyllium husk
1¼ cups almond flour
2 teaspoons baking powder
1 tablespoon erythritol (optional)
1 teaspoon of sea salt
1 cup boiling water
2 teaspoons apple cider vinegar
3 egg whites
method
Preheat the oven to 350°F (175°C).
In a bowl, whisk the dry ingredients until combined. Add vinegar, egg whites to the dry ingredients, and use a hand mixer to combine. Add boiling water and beat for about 30 seconds or until the mixture resembles playdough. Shape dough into 6 separate buns and place on a parchment-lined baking tray.
Bake 50 to 60 minutes. If you hear a hollow sound by tapping the tops, the keto buns are done.
The Culinary Chase’s Note:
To make hamburger buns, divide the dough into 4 and cook for the same length of time. Enjoy!
- 5 tablespoons finely ground psyllium husk
- 1¼ cups almond flour
- 2 teaspoons baking powder
- 1 tablespoon erythritol (optional)
- 1 teaspoon of sea salt
- 1 cup boiling water
- 2 teaspoons apple cider vinegar
- 3 egg whites
- Preheat the oven to 350°F (175°C).
- Whisk the dry ingredients in a large bowl. Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water and beat with a hand mixer for about 30 seconds or until the mixture resembles playdough. Shape dough into 6 separate buns and place on a parchment-lined baking tray.
- Bake 50 to 60 minutes. If you hear a hollow sound by tapping the tops, the keto buns are done.
- The Culinary Chase’s Note: To make hamburger buns, divide the dough into 4 and cook for the same length of time. Enjoy!