Low carb, keto friendly buns for sandwiches and burgers, wheat flour free, gluten free and also diabetic friendly!
Keto / low carb
These low carb buns are soft, very tasty and smell like regular bread!
The secret of success for these buns is the grinding of flaxseed and psyllium husk in a coffee grinder.
These ingredients must be fine flour like, to have the best result.
The coffee grinder device is not expensive and helps a lot, since in addition to seeds and psyllium husk, I can also grind the sweetener into powder.
I usually prepare these buns on Saturday, to have perfect breakfast on Sunday morning.
With keto jam, butter or eggs they're delicious.
I Some times, use these buns to make burgers.
This recipe gives 8 buns for the whole week and this process is repeated every Saturday.
I love these buns!
Keto Buns For Sandwiches
Servings: 8
• Ingredients:
70 g / Almond flour
30 g / Golden flaxseed (fine grated)
15 g / Potato fiber flour* or bamboo fiber flour*
25 g / Psyllium Husk (fine grated)
7 g / Dry yeast
1 tsp / Baking powder
1/2 tsp / Salt
230 g / Cream cheese*
70 ml / Sugar-free almond milk*
5 / Egg whites (150 g)
1 / Whole egg
20 g / Sesame seeds and sunflower seeds
• Instructions:
1 Preheat the oven at 170°C (fan assisted).
2 Prepare a baking pan with parchment paper.
3 Weigh the dry ingredients.
Mix well and set aside.
4 In a larger bowl, beat the egg and the egg whites until slightly fluffy.
5 Add cream cheese and almond milk and stir to combine.
6 Continue adding the dry ingredients and mix with a spoon or a silicon spatula, to have a pliable mixture.
Video:
7 Shape 8 buns (about 80 g each), wetting your hands with water each time.
8 Place in the prepared oven tray, with distance in between.
9 Sprinkle with sesame seeds and sunflower seeds or other seeds of your choice.
10 Bake for about 40 - 45 minutes.
11 After baking, place the buns on a ruck until completely cool.
Store the buns on a rack (without covering), for only 1-2 days.
After 2 days, put the buns in a zippered bag and store in the fridge for 5 days, or in the freezer for 1 month.
• Serve and enjoy!
*Notes:
• Cream cheese can be replaced with Quark 20 - 40%
• Potato fiber flour can be replaced with bamboo fiber flour or oat fiber flour.
• Almond milk can be replaced with water.
Macros for 1 bun:
Protein: 8 g
Carbohydrates (net): 2 g
Fat: 15 g
Energy: 191 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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