This is a keto and gluten free bun recipe. It is done with no yeast used. So, it will be a good one for those who does not tolerate well with yeast. Surprisingly, the result of the buns is super satisfying when they are able to expand nicely and give a decent bun size which is good enough even for burgers. We have tweaked the ingredients with the goal to make these buns soft and chewy but not crusty on its surface like wholemeal bun. So, there you go, a perfect no yeast keto and gluten free bun for your burgers! No brainer, simple steps, guarantee a good one so long you carefully control your water amount. Happy baking and wish you healthy! Let’s us hear your comments and also tell us what you like to see in future! We love to hear from you!
Keto Almond Bun (No Yeast)
- 2 Whole Large Eggs Room Temperature
- 4 Egg Whites (~160g) Room Temperature
- 20 ml Coconut Oil
- 60 ml Apple Cider Vinegar
- 200 ml Boiling Water
- 1 Egg
- 1 tbsp Water
- Preheat oven to 200°C
- In a mixing bowl, add all dry ingredients. Give it a mix to incorporate all dry ingredients.
- Add in egg, egg whites, coconut oil and apple cider vinegar. Mix everything together until well combined.
- In a few batches, gradually pour in boiling water. Mix dough until become solid.
- Set it aside for 5mins to let the dough absorb water completely.
- Divide the bun in equal portion of 8 buns ~100g each.
- With lightly wet palms, shape the dough to round shape.
- Brush the surface with egg wash.
- Sprinkle the buns with sesame seeds.
- Lower the temperature down to 180°C and bake for 35mins. Cover it with aluminium foil when the buns start browning. Usually at around 12 mins mark.
- Egg and egg whites must be at room temperature.
- The water must be boiling.
- The key success here is to carefully control the water. Do not add excessive water.
- Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
- Flaxseed powder must be ground to fine powder form so that it can absorb water efficiently.
- Psyllium husk MUST NOT be too fine as it will reduce its ability to absorb water.
- Let it cool down completely before serving.
- Slightly distance the buns apart so that they will not stick together when they expand in the oven during baking.