I love discovering recipe creators on Instagram! Today I'd like to introduce Dalila who has been sharing her delicious keto-friendly meals on a daily basis - you can find her on Instagram at @dimyway. Dalila has created a recipe similar to my Keto Buns and gave it her own twist. I tried it myself and really enjoyed it! It tastes similar to my keto buns but the consistency is slightly different - more crumbly and less moist, especially when toasted. There is no psyllium husk powder, so if you can't eat psyllium (have digestive issues with psyllium because it's high in fibre), this is one of the best low-carb breads you can try.
I'm Portuguese and I was born and raised eating bread. I'm 50, so that’s a lot of years of eating bread, sometimes with every meal! That's why one of the most difficult things for me, when dieting, is giving up bread. I confess that I followed more than one diet until I fell in love with the Ketogenic diet. I always managed to come up with a bread recipe to satisfy my cravings and Keto is no exception.
I don't like the consistency and excessive “moisture” that psyllium husks give to bread so this recipe does not include any. The buns are less moist and they dry and toast better than when using psyllium. The crust is amazingly crispy and the color is also beautiful, a golden brown that invites you to take a bite as soon as they come out of the oven!
I based my bread on Martina’s Keto Bun recipe but played round with the ingredients aiming for a different texture and taste. I'm quite happy with the outcome and was delighted when Martina invited me to guest post for her blog. Thank you Martina for the amazing opportunity - I hope you all like my recipe!
Nutritional values (per bun)
|of which Saturated||3.5||grams|
Macronutrient ratio: Calories from carbs (7.1%), protein (27%), fat (65.9%)
Ingredients (makes 12 buns)
*Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds).*
- Preheat the oven to 180 C / 350 F. Place the sesame seeds into a blender and pulse until powdered.
- Put all dry ingredients with exception of the coconut flour. Place the flaxmeal, almond flour, protein powder, garlic powder, ...
- ... dried oregano, cream of tartar, ...
- ... baking soda, Erythritol and salt. Mix the dry ingredients until well combined.
- Put the eggs, egg whites and coconut oil in another bowl and mix well with a whisker.
- Add the egg mix and hot water to the dry ingredients and mix well. Or you can use a mixer.
- Slowly add the coconut flour until you get a dense consistency - not liquid and also not too dry – similar to Martina’s Keto Bun batter. If the mix is too moist add more coconut flour.
- Using a large spoon, create the buns by placing the batter on a baking tray, at least 2 cm apart. Sprinkle with seeds of your choice (I have used sesame seeds & poppy seeds).
- Bake in the oven for 20 to 30 min at 180 C / 350 F or until the buns are golden brown.
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