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The Best Fluffy Keto Bread Buns – vegetarian recipe
Stav Kogan

The Best Fluffy Keto Bread Buns

I'm not exaggerating when I say this is the best bread recipe I've ever found—low-carb or not! These buns are unbelievably fluffy, packed with flavor, and transport me right back to my grandma's kitchen with her rustic, crusty loaves. Prepare to be amazed by a keto bread that act
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 regular or 16 mini bun
Calories: 116
Ingredients Method Nutrition

Ingredients
  

  • DRY :
  • 1 1/2 cups (150 g / 5.3 oz) almond flour
  • 1/3 cup (40 g / 1.41 oz) psyllium husk powder
  • 1/2 cup (60 g / 2.12 oz) coconut flour
  • 1/2 cup (75 g / 2.65 oz) flax meal
  • 1 teaspoon (5 ml / 0.2 fl oz) baking soda
  • 1 teaspoon (5 ml / 0.2 fl oz) fine sea saltWET :
  • 6 large egg whites (Reserve yolks for another recipe!)
  • 2 large eggs
  • 3/4 cup (180 g / 6.3 oz) low-fat buttermilk
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 cup (240 ml) lukewarm water
  • For the most accurate results and best texture, use a kitchen scale to weigh all the dry .
  • For fluffier buns, use whole psyllium husks that you powder yourself in a coffee grinder. Store-bought powder works too, but the buns may be denser.
  • Because psyllium creates a moist texture, you can cut the buns in half and toast them in a toaster or oven before serving to enhance their flavor and texture.
  • To save time, mix all the dry ahead of time and store them in a labeled, resealable bag. Just add the wet when you're ready to bake!

Method
 

  1. Preheat your oven to 350°F / 180°C.
  2. Line a baking tray with parchment paper or a nonstick mat. 2.
  3. In a large bowl, whisk together all the dry : almond flour, psyllium husk powder, coconut flour, flax meal, baking soda, and salt. 3.
  4. In a separate bowl, mix the egg whites, whole eggs, and buttermilk. 4.
  5. Pour the wet mixture into the dry .
  6. Using a mixer, process until the dough becomes thick and well combined. 5.
  7. Add the apple cider vinegar and lukewarm water, and process just until combined. Be careful not to overmix the dough. 6.
  8. Using a spoon or your hands, form the dough into 8 regular or 16 mini buns.
  9. Place them on your prepared baking tray, leaving some space between each bun. 7.
  10. Bake for 10 minutes, then reduce the oven temperature to 300°F / 150°C.
  11. Continue to bake for another 30 to 45 minutes. Mini buns will require less time. 8.
  12. Remove the buns from the oven and let them cool on a wire rack to room temperature before serving. Store in an airtight container for a few days or freeze for up to 3 months.

Nutrition

Calories: 116kcalCarbohydrates: 2.2gProtein: 6.1gFat: 8.2g

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