DRY INGREDIENTS

Coconut flour = 90 g / 3/4 cup

Golden Flaxseed = 90 g / 3/4 cup (Finely ground)

Whole Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it.   Please see this video about psyllium husk and powder for better understanding and success.)

Baking Powder = 12 g / 3 tsp

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener)

Salt = 8 g / 2 tsp

Instant or Rapid Yeast = 12 g / 3 tsp

WET INGREDIENTS

Pea Milk or Almond Milk (Unsweetened) = 240 ml / 1 cup

Eggs = 8 large egg whites (285 g) or 4 whole large eggs (Note: The protein from egg whites will help to boost the rise substantially whereas the fat from egg yolks will hinder the rise. So, the buns will not rise as much if using whole eggs)

Butter (softened) = 113 g or 1/2 cup

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven to 212F or 100C and leave the heat on throughout the 1-hour proofing process.

3. Warm the milk in the microwave at high heat for about 1 1/2 min. The temperature of the milk should be between 104 to 122F or 40 to 50 C. The warmer the better as it will wake the yeast up.

4. To test whether your yeast is alive, you can mix it into the warm milk with a pinch of sugar, but this is optional. I did not put any sugar and I can still see the yeast bubbling. If you are confident that your yeast is good, then just mix it into the dry ingredients. Set aside the milk and yeast mixture.

5. As an option, you can also proof the dough at a very warm place in the house. In this case, sprinkle some coconut flour on top of the buns before covering with towel so that the dough would not stick to the towel. I have tried this method, but it does not rise as much as using the oven.

6. In a bowl, mix all the dry ingredients until well combined.

7. Add the wet ingredients (except the butter) and mix until a dough is formed.

8. Add the softened butter and mix to combine.

9. Portion the dough into 80 g each. This recipe makes about 8 to 12 x 80 g buns.

10. Wet your hands for easier handling. Shape the dough into a ball and place on a baking tray lined with parchment paper.

11. As the dough is soft and moist, it tends to spread sideways during proofing, so the buns end up looking big but flat. To overcome this, I used aluminum foil to make rings. Fold the foil into 1 1/2" height and make the ring slightly bigger than the dough. Seal the edges with staples.

12. Cover the dough with a towel and proof in the oven for 1 hour with the heat turned on at 212F or 100C the entire time. Place a baking dish with boiling water below the tray with dough. Close the oven door and try not to open it during the proofing process. The humidity and warmth create a very conducive environment for the yeast to thrive.

13. After 1 hour, remove the tray with dough and the water.

14. Remove the foil and brush with 2 egg yolks mixed with 1 tbsp of water.

15. Top with white sesame seeds.

16. Return to oven and increase the heat to 350F or 180C. Bake for about 15 to 20 mins or until golden brown. These buns cooks very quickly and the bottom browns very fast due to the butter so be careful not to burn the bottom.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 8.7 g

Dietary Fiber = 6.6 g

Net Carb = 2.1 g

Calories = 220

Total Fat = 17.8 g

Protein = 5.9 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

‍