Keto buns made from almond and coconut flour

Almond and coconut flour are commonly used low-carb baking ingredients. The dough for these keto buns contains two types of this flour at once. Buns resemble whole grain bread, but contain several times less carbohydrates. A serving contains 2.8 grams of net carbs, excluding the filling.

Ingredients

• 3 pcs. chicken egg whites
• 1 PC. egg
• 60 ml hot water
• ¼ glass of almond flour
• ¼ a glass of coconut flour
• 1 table. spoon. psyllium powder or 2 tablespoons whole psyllium husk
• 1 tea spoon. baking powder
• 3 pinches sesame seeds, to serve (optional)

Directions

1. Preheat oven to 180 C.
2. Mix dry ingredients.
3. Then add dry and wet ingredients to blender bowl and blend until smooth, about 20 seconds. Don't stir the dough too much.
4. Let the dough sit for a couple of minutes to allow the flour to absorb moisture.
5. Divide the dough into 4 equal portions and form into round buns.
6. Grease a baking tray with oil and line with parchment paper.
7. Place the buns on a baking sheet. Sprinkle with sesame seeds or seeds of your choice. Make criss-cross cuts at the top of each bun.
8. Bake for about 25 minutes or until light brown. If the buns start to brown before 25 minutes, cover them with aluminum foil to prevent scorching.
9. Remove the buns from the oven and transfer to a platter to cool to room temperature.