Nut-Free Keto Buns

Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Use a kitchen scale to measure all the ingredients carefully. I used defatted sesame seed flour but you can try sesame seed meal instead and use less water (see tips above for more info). To make sesame seed meal, I just blend the seeds until powdered (just like I do with flax seeds to make flax meal).

Step 2Mix all the dry ingredients apart from the seeds for the topping in a bowl: sesame flour, coconut flour, flax meal and psyllium powder.

Step 3Add baking soda, cream of tartar and garlic powder.

Step 4Add onion powder and salt.

Step 5Add the egg whites and eggs.

Step 6Process well using a stand mixer or a hand mixer until the dough is thick.

Step 7Immediately add boiling water and mix until well combined.

Step 8Using a spoon or hands, form the buns (about 115 g/ 4 oz each) and place them on a non-stick baking tray or a parchment paper. They will grow in size as they bake, so make sure to leave some space between them. Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out.

Step 9Place in the oven and cook for 55-60 minutes. Remove from the oven, let the tray cool down and place the buns on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or in the freezer for future use.

Step 10Top with butter or cream cheese, burger meat and meat-free toppings. To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!