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, 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!