The Best Low Carb Buns can be made in two ways (both work equally well), with boiling water and with lukewarm water. Whatever, this recipe is one of the best. Keto, Low carb, Paleo
Ingredients (makes 10 buns)
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 2/3 cup psyllium husks (powdered)
- 1/2 packed cup flax meal
- 1 tsp baking soda
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cream of tartar or (apple cider vinegar)
- 1 tsp pink Himalayan salt
- 5 tbsp sesame seeds or (sunflower – flax – poppy seeds)
- 1-2 tbsp Erythritol or Swerve (optional)
- 2 large eggs
- 6 large egg whites
- 2 cups water
- Preheat the oven to 350 °F (fan assisted). 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).
- Mix all the dry ingredients.
- 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. Enjoy!
Note: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!