The Best Ketogenic Bun Recipe EVER

Dry Ingredients

1½ cup (150g) almond flour (almond meal)
⅔ cup (40g) psyllium husks (will be powdered), or ⅓ cup (40g) psyllium husk powder
½ cup (60g) coconut flour
½ packed cup (75g) flax meal
2 tsp cream of tartar or apple cider vinegar
1 tsp baking soda
1 tsp pink Himalayan or sea salt
5 tbsp seeds (sesame, sunflower, flax, poppy seeds) – optional

Wet Ingredients

6 large egg whites
2 large eggs
2 cups water, boiling (480 ml/ 16 fl oz)

Instructions

• Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional), and line a baking sheet with parchment paper or a silicone sheet.
• Grind whole psyllium husks into a powder using coffee grinder or magic bullet.
• Use a kitchen scale to measure all the dry ingredients, except for the seeds. Add dry ingredients to a mixing bowl, and stir well to mix.
• Add eggs and egg whites to the dry mix. Process well using a mixer until the dough is thick.
• Add boiling water and process until well combined.
• Use a spoon to scoop out 10 buns, using approximately 110 g of dough per bun. Place on a cookie sheet, with space in-between.
• Top each of the buns with seeds of desired.
• Bake for 45-50 minutes.
• Remove from oven and place on a wire rack to cool to room temperature.
• Store at room temperature for a few days only. Otherwise, freeze in an airtight container (or zip lock bag) until use.