Vegan Low carb or Ketogenic Buns

If you are following a low-carb, ketogenic diet you may crave bread. This recipe has quickly become one of my favorites! The outcome is so soft, flaky bread and will definitely be  favorite too!

INGREDIENTS

Dry ingredients

INSTRUCTIONS

• 1 1/4 cup almond flour (150g)
• Flax seeds meal or powder (30g)
• Psyllium husk (40 g)
• 1/2 teaspoon salt
• 2 teaspoon baking powder

Wet Ingredients

• 2 teaspoon apple cider vinegar
• 1 tablespoon coconut  oil or MCT oil
• 1 cup luke warm water
• TOPPINGS
• 2 tablespoons sesame or flax or chia seeds – optional

Method

1. Preheat oven to 375F
2. Keep your  baking tray ready lined with  foil or parchment paper.
3. In a large mixing bowl add all the dry ingredients  : almond flour, flax meal, ground psyllium husk, baking powder and salt.
4. Add apple cider vinegar, coconut oil and stir in the hot water.  Make a soft dough with hands.
5.  It should be so soft that you should be able to form a ball with your hand.
6. If not add slightly more husk 1 teaspoon at a time.
7. Set aside 5-7 minutes to let the fibre absorbs the liquid .
8. The dough should be elastic, soft and easy to divide into 6 small balls.
9. Brush the top of each bread balls with a bit of regular water.
10. Sprinkle some sesame/chia/flax seeds on top f each bread – optional but delicious!
11. Bake 40-45 minutes at 375F.
12. Cool down a cooling rack.
13. Slice halfway and enjoy as a bread roll with nut butter or guacamole.
14. Store in the pantry for 5-6 days

CALORIES 138

TOTAL FAT 10.1g
TOTAL CARBOHYDRATES 6.9g
PROTEIN 5g