I thought I had posted these before, but apparently not. These are a little bit of extra effort but worth it! Have a big bowl for all your dry ingredients, a separate clean bowl for beating 6 egg whites, a bowl for two yolks to beat and eventually add to the beaten egg whites, and use the 4 leftover yolks for pouring custard or making ice cream! 😉
This recipe originated from ketodietapp.com and is one of my very favourite recipe sites I visit
1 1/2 cup fine almond flour
1/3 cup psyllium husk powder
1/2 cup peanut flour
1/2 packed cup flax meal
2 tsp garlic powder
2 tsp onion powder
2 tsp cream of tartar
2 tsp baking soda
1 tsp sea salt
5 tbsp sesame seeds or poppy seeds
6 large egg whites
2 large egg yolks
2 cups water, boiling
Preheat the oven to 360 °F.
Measure all the dry ingredients into a large mixing bowl (not the seeds which are used for topping).
Stir these dry ingredients well, pressing out lumps.
Beat 6 egg whites until stiff peaks and add a pinch of cream of tartar prior to beating, it helps! Also, helps if your eggs are room temp.
Very carefully add the whisked egg yolks to the whites and gently fold in but be sure to be quick.
Pour two cups boiling water into the dry mix and beat until you see the dough is mixed but DO NOT over beat.
Lightly mix the egg/yolk into the dough and beat but only until the dough thickens.
Do NOT over beat – only mix until just combined.
Spoon and shape buns onto a non-stick baking tray or parchment paper. Be sure to leave decent spaces between them!
Top each of the buns with leftover beaten egg yolk, sprinkle over sesame or poppy seeds.
Bake for 45-50 minutes, or until golden.
We served them with burgers today, and they are delicious toasted too.
My favourite treat is one of these buns buttered with strong cheddar cheese.
For sweet buns:
Leave out the onion/garlic powder and add 2 heaped teaspoons of powdered birch sugar (xylitol) or powdered monk fruit sugar to dry mix.
Please don’t expect a usual bun texture, these are 100% keto texture, kind of dense and a lil’ bit eggy.
Store in sealed container in fridge, or freeze and thaw as needed.
There was only one small problem, the buns were a bit inadequate for the giant burger patties and trimmings we had! Not a bad problem to have, though. Next time I’ll make the buns bigger and bake them a little longer…
Today’s just for fun photo, a gamers workout – nearly 2 hours on Rock Band pro drums! Yeah!