These soft and pillowy Keto buns taste similar to whole wheat bread, but with a fraction of the carbs! They are easy to make and work with both sweet and savoury toppings. The recipe is gluten free, Paleo and dairy free.
Mix your dry ingredients. Then put all ingredients into a food processor or mix with an electric blender until smooth, about 20 seconds. Don't over-mix the dough.
Let the dough sit for a couple of minutes so the flours can absorb the moisture.
Separate the dough into 4 equal portions and form buns.
Place the buns on a baking sheet lined with parchment paper. Sprinkle with sesame seeds or seeds of choice. Make a criss-cross cut on the top and bake for around 25 minutes or until browned.
3.3g net carbs per bun.It's always best to measure ingredients with a food scale.I used medium eggs. If you use large eggs, increase the amount of almond flour by around 2 tbsp (I have tested this).As a general rule, if your batter is too liquid, add a little more almond and coconut flour until it's firm enough to roll into buns. Your buns will be lighter and fluffier if your eggs are room temperature. Wet your hands before handling the dough. This way it's less sticky.As with all baked goods containing psyllium, make sure you drink plenty of water throughout the day so you don't get constipated. If the buns are browned before the 25 minutes are up, cover with aluminium foil to prevent them from burning.If you want to double the recipe the oven time will increase (probably by around 5-10 minutes).