Psyllium-Free Low-Carb Bread


Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the sesame seeds into a blender and pulse until powdered.

Step 2Put all dry ingredients, with exception of the coconut flour, into a bowl or in a stand mixer and mix to combine.

Step 3Put the eggs, egg whites and coconut oil in another bowl and beat well with a whisk.

Step 4Add the egg mix and hot water to the dry ingredients and process until combined.

Step 5Slowly add the coconut flour until you get a dense consistency - not liquid and also not too dry. Start with 3/4 cup of coconut flour. If the mix is too moist, add more coconut flour (I used 1 cup).

Step 6Using a large spoon, form the buns by placing the batter on a baking tray, at least 2 cm (1 inch) apart. Sprinkle with seeds of your choice (I have used sesame seeds & poppy seeds).

Step 7Bake in the oven for 20 to 30 min at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) or until the buns are golden brown.

Step 8Serve just like bread or burger buns. To store, cover loosely with a kitchen towel and keep at room temperature for up to 2 days. Fresh buns taste best so I prefer freezing anything I won't eat in one day. Freeze for up to 3 months.