Almond Pumpkin Seed Buns
Almond flour is notorious for creating a heavier and denser keto bread. However, when I combined it with ground raw pumpkin seeds, these buns rose so well in the oven and turned-out light, airy, soft and fluffy. They taste pleasant, too and when toasted, they are crispy. I will show you how to make the loaf bread (non-yeast and yeast versions) later.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until a dough is formed.
5. Divide the dough into 5 x 95 g portions. Of course, you can make it bigger or smaller according to your preference.
6. Wet your hands for easier handling. Shape the dough into a ball then place on a baking tray lined with parchment paper. Top with some sesame seeds and press down gently to ensure they stick to the dough.
7. Bake at the lowest rack for about 20 to 30 minutes. It is done when the buns feel light to the touch or sounds hollow when you tap on their sides. Mine took about 25 minutes.
8. These buns can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.
[Total Servings = 5]
NUTRITION INFO PER SERVING
Total Carb = 4.3 g
Dietary Fiber = 2.1 g
Net Carb = 2.2 g
Calories = 191
Total Fat = 13.2 g
Protein = 13.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
