Ultimate Keto Buns

Print Pin
4.5 from 121 votes

Ultimate Keto Buns

1 hour 5 minutes
Calories 270kcal

Ingredients

  • 1 1/2 cups almond flour (almond meal, 150g / 5.3 oz)
  • 2/3 cup psyllium husks (almond meal, 150g / 5.3 oz)
  • 1/2 cup coconut flour (almond meal, 150g / 5.3 oz)
  • 1/2 cup flax seed meal (almond meal, 150g / 5.3 oz)
  • 2 tablespoons erythritol (almond meal, 150g / 5.3 oz)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt (almond meal, 150g / 5.3 oz)
  • 2 tablespoons caraway seeds
  • 5 tablespoons sesame seeds
  • 6 large egg whites
  • 2 large eggs
  • 2 cups water (almond meal, 150g / 5.3 oz)

Instructions

  • Preheat the oven to 175 °C/ 350 °F.
  • Use a kitchen scale to measure all the ingredients and add them to a mixing bowl (apart from the sesame seeds which are used for topping): almond flour, coconut flour, flax meal, psyllium husk powder, garlic powder, onion powder, cream of tartar, baking soda, salt (and optionally, Erythritol).
  • Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine.
  • If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe.
  • I used whole psyllium husks which I powdered myself.
  • Do not use just measure cups - different products have different weights per cup! Mix all the dry ingredients.
  • Cream of tartar and baking soda act as leavening agents.
  • This is how it works: To get 2 teaspoons of gluten-free baking powder, you need 1/2 a teaspoon of baking soda and 1 teaspoon of cream of tartar (double in this recipe of 10 buns).
  • If you don't have cream of tartar, instead you can use apple cider vinegar and add it to the wet ingredients.
  • It works in two ways: It acts as leavening agent and creates the slightly sweet taste burger buns have.
  • Also, if you don't have both onion and garlic powder, you can use just one of them or use freshly mashed garlic cloves (2 cloves per recipe of 5 buns).
  • Add the egg whites and eggs ...
  • ...and process well using a mixer until the dough is thick.
  • The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in.
  • Don't waste them - use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd.
  • Add boiling water ...
  •  ...
  • and process until well combined.
  • Using a spoon, make the buns and place them on a non-stick baking tray or a parchment paper.
  • They will grow in size, so make sure to leave some space between them.
  • You can even use small tart trays.
  • Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out.
  • Place in the oven and cook for 45-50 minutes.
  • Remove from the oven, let the tray cool down and place the buns on a rack to cool down to room temperature.
  • Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for future use.
  • Top with butter or cream cheese, burger meat or any topping you like.
  • When ready to be baked, just add the wet ingredients! Suggestions If for any reason you can't get this recipe to work, here are some tips that might help.
  • Most of the above tips apply to any recipes using psyllium husk powder: Make sure you weigh all the ingredients using scales.
  • Even small differences can affect the final result of this recipe.
  • If the buns appear to have large hollow bubbles inside, it may be due to the psyllium.
  • Make sure you use powder, not whole husks.
  • Otherwise, use a coffee grinder or blender and pulse until fine and powdery.
  • For a slightly (but not significantly) better result, incorporate the eggs separately.
  • First, whisk the egg whites until they create soft peaks and add cream of tartar used in this recipe.
  • In another bowl, mix the egg yolks and gently fold them into the egg whites.
  • In a separate bowl, mix the dry ingredients and pour in the hot water.
  • Process well using an electric mixer (hand whisk is not as good in this recipe).
  • Add the foamy egg white mixture into the batter and process well.
  • Try not to deflate the batter completely.
  • Form the buns and place in the oven.
  • If the buns don't rise properly, use only egg whites and omit the egg yolks.
  • If the final result is too moist, do not reduce the water used in this recipe or the psyllium will clump.
  • Instead, dry the buns in the oven on low, up to 100 °C/ 210 °F for 30-60 minutes.
  • If needed, cut them in half and place in a toaster.
  • Do not leave the batter outside the oven for too long.
  • Place in the oven as soon as you form the buns.
  • If the buns change color to slight purple, it's due to the psyllium husk powder.
  • Whenever I use whole husks and grind them at home, they are always perfect, light brown.
  • However, when I use ready-made psyllium husk powder, they look purple, especially the next day.
  • Although they may not look appetising, they are perfectly fine.

Nutrition

Calories: 270kcal

Originally posted 2019-02-20 17:02:50.

Article Categories:
Dinner

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..