Parmesan & Tomato Keto Bread Buns


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted). Use a kitchen scale to measure all the ingredients and add them to a mixing bowl (apart from the sesame seeds which are used for topping): almond flour, coconut flour, flax meal, psyllium husk powder, cream of tartar, baking soda, salt, parmesan cheese and sun dried tomatoes. Mix all the dry ingredients together.

Step 2Add the egg whites and eggs and process well using a mixer until the dough is thick.
The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste them - use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd.

Step 3Add boiling water and process until well combined.

Step 4Using a spoon, divide the keto buns mix into 5 and roll into buns using your hands. Place them on a non-stick baking tray or on parchment paper. They will grow in size, so make sure to leave some space between them. You can even use small tart trays.

Step 5Top each of the buns with sesame seeds (or any other seeds) and gently press them into the dough, so they don't fall out. Place in the oven and cook for about 45 - 50 minutes until golden on top.

Step 6Remove from the oven, let the tray cool down and place the buns on a rack to cool to room temperature.

Step 7Enjoy just like you would regular bread — with butter, ham or cheese! Store in a tupperware for 2-3 days or freeze for up to 3 months.