We’ve been making a huge effort to cut out carbs from our diet. The one thing I have been really missing is bread. Not that we ate that much bread, but a sandwich every now and again is a nice treat so I have been trying to make carb-free bread and failing miserably until I came across a delicious keto bun at a local craft sale. It had a similar texture and crumb as flour bread, but made with almond flour and coconut flour. At the time, the lady would not share her recipe, so I made every recipe on the net trying to find her secret, sadly failing. Fast forward to a couple of weeks ago and I get an email from her out of the blue sharing her recipe! How serendipitous! It turned out that it was one of the first recipes I tried but obviously did not get it right so I had abandoned it. She had made a few adjustments to the original recipe and shared them with me, and I made further adjustments to make it my own. It’s easier to make than normal yeasted bread (really is more like quick-bread as you make it) and the result is quite surprising. It’s a lot more expensive to make this bread than it is to make regular flour bread (the recipe below is about $12 for 8 buns).
Those nooks and crannies are like real bread!
Most flour-free buns are usually eggy and super dense because of the nut flours used and the lack of leavening, but these buns are light and have a great spongy texture and fantastic crumb, they never disappoint, time after time! The original recipe had great texture but lacked the flavour that yeast imparts in real bread so I experimented and came up with this augmentation. If you don’t feel like messing with the yeast, just omit it along with the granules of sugar but keep the water the same. You will not be disappointed.
How many would you like?
The Worlds BEST Low Carb Buns
Makes 6 medium-sized buns. For the original recipe, please click here.
Ingredients:
- 100 g Almond flour (see notes)
- 30 g Coconut Flour
- 33 g Psyllium Husk Powder, finely ground (see notes)
- 10 g Baking Powder
- 6 g Sea salt
- 10 g Cider vinegar
- 100 g Egg whites
- 8 g Instant Yeast
- a few granules of sugar
- 280 g Boiling Water, divided
- 1 egg yolk
- Sesame Seeds
Directions:
- Preheat oven to 350° F (170° C). Prep a baking sheet by lining with parchment paper. Prepare a hand mixer ready to use and a timer.
- Combine the yeast with the sugar in 57 g of warm water (about 43° C or 100° F) and allow to froth.
- To a large bowl, add almond flour, coconut flour, psyllium husk powder, baking powder and salt and whisk to combine.
- Make a well in the centre of the dry ingredients and add the cider vinegar, egg whites and proofed yeast and mix on low speed, for a short time, to combine evenly.
- Boil the remaining water (223 g). Pour the water all at once into the almond flour mixture and blend for 30 seconds to make a smooth dough (do not over blend).
- Divide the dough into 6 equal portions (mine worked out to be about 94 g) and roll into a smooth ball with generously wet hands. Slightly flatten each roll so it’s more like the shape of an English muffin (don’t worry, they rise enormously).
- Brush each bun with the egg yolk and top with sesame seeds and bake for about 50 minutes or until the internal temperature is 95° C (200° F).
- Cool completely on a wire rack, before slicing. Serve toasted or plain with your favourite topping.
Notes:
- I use Anthony’s Premium Blanched Almond Flour which may be purchased on Amazon. I have heard that the Costco Kirkland brand also works, but I haven’t tried it. I will eventually try the finely ground almond flour Bulk Barn sells because Anthony’s is pretty expensive.
- I use psyllium husk powder from Bulk Barn, but I grind it to a super fine consistency with my coffee/spice grinder.
- 100 g of egg whites is more or less 3 large egg whites.
- Many of these recipes call for room temperature ingredients, I have done both room temperature and right out of the refrigerator and they resulted in more or less the same buns.
- When working with the dough, generously wet hands are imperative for a nice smooth crust.
- Mixing the boiling water into the batter with a hand mixer for 30 seconds ensures that it’s entirely blended but not overworked.
- For Christmas, I received a bottle of Trader Joe’s Everything But the Bagel seasoning and it is awesome on these buns!
Nutritional Breakdown:
Per 1 piece
- Calories: 178
- Net Carbs: 5 g
- Protein: 7 g
- Fat: 12 g
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