keto coconut flaxseed bun

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keto coconut flaxseed bun

They taste pleasant and are crispy when toasted. So for those of you who have been asking me about which of my bread recipe is the closest to regular bread, I would have to say that this is the one. I have made the same recipe in loaf bread version and the result is the same.

Ingredients
  

dry ingredients

  • 60 g coconut flour
  • 60 g finely ground golden flaxseed
  • 8 g baking powder
  • 4 g salt
  • 18 g whole psyllium husk The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier.

wet ingredients

  • 30 ml apple cider vinegar
  • 240 ml hot or boiling water
  • 6 large eggs

For liquid egg whites, use the same amount at 216 g.

    For egg white powder, use 38 g of egg white powder + 210 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

      Instructions
       

      • Preheat the oven at 350 F or 180 C.
      • n a bowl, add all the dry ingredients and mix until well combined.
      • Add all the wet ingredients and mix until a dough is formed.
      • Divide the dough into 9 x 70 g each. You can make them bigger except that these buns can bloom very well so they can get out of shape due to the lightness. If you wish to make them bigger, reduce the baking powder to 1 tsp. Also remember to reduce the amount of baking powder to half if you are using double acting ones.
      • Shape into balls then place on a baking tray lined with parchment paper. Wet your hands for easier handling. The trick is to flatten the balls so that they won't bloom too high then deflate. Frankly, if you do mind the imperfect shape, then you don't need to worry as the crumbs are perfectly soft and fluffy.
      • Top with pumpkin seeds (optional) then press down gently to ensure they stick to the dough.
      • Bake for 30 minutes at the lowest rack. It is done when they feel light to the touch.
      • Cool on a wire rack.
      • The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.https://www.youtube.com/watch?v=dwke706ijFQ

      Video

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