Keto Almond Bun (No Yeast)

This is a keto and gluten free bun recipe. It is done with no yeast used. So, it will be a good one for those who does not tolerate well with yeast. Surprisingly, the result of the buns is super satisfying when they are able to expand nicely and give a decent bun size which is good enough even for burgers. We have tweaked the ingredients with the goal to make these buns soft and chewy but not crusty on its surface like wholemeal bun. So, there you go, a perfect no yeast keto and gluten free bun for your burgers! No brainer, simple steps, guarantee a good one so long you carefully control your water amount. Happy baking and wish you healthy! Let's us hear your comments and also tell us what you like to see in future! We love to hear from you!
Total serving: 8 buns (~100g dough each)
Macro per serving
• 199kcal
• Net Carbs: 5.5g
• Protein: 9.3g
• Fat: 15.5g
Ingredients
Dry
• 180g Almond Flour
• 20g Oat Fiber
• 14g Faxseed Flour
• 30g Psyllium Husk
• 18g Baking Powder
• 2g Salt
Wet
• 2 whole large eggs, room temperature
• 4 egg whites (~160g), room temperature
• 20ml coconut oil
• 60ml apple cider vinegar
• 200ml boiling water
Egg wash
• 1 egg + 1 tbsp water
Toppings
• White sesame seeds
Method
1. Preheat oven to 200°C
2. In a mixing bowl, add all dry ingredients. Give it a mix to incorporate all dry ingredients.
3. Add in egg, egg whites, coconut oil and apple cider vinegar. Mix everything together until well combined.
4. In a few batches, gradually pour in boiling water. Mix dough until become solid.
5. Set it aside for 5mins to let the dough absorb water completely.
6. Divide the bun in equal portion of 8 buns ~100g each.
7. With lightly wet palms, shape the dough to round shape.
8. Brush the surface with egg wash.
9. Sprinkle the buns with sesame seeds.
10. Lower the temperature down to 180°C and bake for 35mins. Cover it with aluminium foil when the buns start browning. Usually at around 12 mins mark.
Useful Tips
1. Egg and egg whites must be at room temperature.
2. The water must be boiling.
3. The key success here is to carefully control the water. Do not add excessive water.
4. Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
5. Flaxseed powder must be ground to fine powder form so that it can absorb water efficiently.
6. Psyllium husk MUST NOT be too fine as it will reduce its ability to absorb water.
7. Let it cool down completely before serving.
8. Slightly distance the buns apart so that they will not stick together when they expand in the oven during baking.
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[@maisara89]

Made this to eat as burger while hiking. The bun is really good, has natural taste like normal bread and wasnt soggy despite I packed it couple hours early! Thank you for the recipe!

[@Kitchen22]

Sooo glad to know this 🥰. It always made our day when we know our recipes bring joy in people's lifestyle in a healthy way. Hope you have had a great hike! ❤️💪

[@axelstruelove]

Can I substitute oat fiber with anything?

[@Kitchen22]

Perhaps you can try konjac powder which we have not tested it out. Oat fiber make the bun texture soft.

[@axelstruelove]

​@@Kitchen22 thanks but I ended up ordering some oat fiber off of Amazon that came today. I couldn't find any in stores at the time. And I just made them and they look AMAZING! I can't wait to taste them!

[@vanrazzy]

I tried making these and weighed everything with my kitchen scale but they came out so wet. I'm guessing too much water, maybe my eggs were large, or maybe the psyllium I had was too fine? Any recommendations on where to pull back to start?

[@Kitchen22]

All you mentioned are possible. Egg we use only large egg. Weigh around 65g. Psyllium husk finest is key. Do refer descriptions. Powder form will not absorb water to it's best so do avoid or volume has to be adjusted for sure which we did not experiment it out. We use beaker to measure water instead or the scale. Sensitive of scale does matter. Ours go up to .00 sensitivity if use scale and the metric ideally should change to ml for liquid instead of gram. That's the thing about keto bakes. Little glitches here and there will cause it not ideal. Oven heat could be a reason as individual oven does behave differently. Don't give it.

[@vanrazzy]

​@@Kitchen22 Thanks! I'll try again. They were a little flat and I had to bake them a bit longer but the flavour was great. Will definitely try again.

[@MrGhirbo]

I give you my receipe, made it 50 times before i started nailing the receipe, every time. Here it is: 0””) Put almond meal in food processor &grind to a finer consistency. This extra step improves texture &makes the recipe more successful. 0”) Put psylium husk in coffee grinder and get a very fine consistency, This extra step improves texture &makes the recipe more successful. The above steps should be done, if your flower is not fine enough to be sifted. 1) preheat oven to 200"Celsius 2) 160g almond & 25g psylium and SIFT to aerate and remove any clumps and to only put the more fine almond flower. 3) Add 2 tsp baking powder & 1/2 tsp salt , mix everything 4) add 110g egg whites and mix well (i usually use 1 whole egg, and rest to 110g - egg whites & it works the same) 5)in a pan add 180g water & 10-12g white wine vinegar. Bring it to a boil & add it to the rest 6)mix dry & wet ingredients , hurry up bc of the bubble reactioin u dont have time. mix with a fork orsomething , then by hand squashing bc this breaks all clumps. (About 1 min of mixing and it is over… the reaction) 7)cut into 5 buns & handle dough without getting air out of it … by rolling it! 8)put it in oven , also put some water for humidity --- Cheap old gas oven is set on 2/3 & buns were burnt, but when set at 1.75 for 50 min, they were perfect. I see people with electric ovens, that use 200" to preheat oven and they bake at 180", You can cut them with a bread knife, directly after getting it out of oven. It stays up to 5 days , but deposit in Frying Basket from what u use to fry potatoes... alongside with some paper roll. Update: I am just trying with an electric oven for the first time. Ive got a new electric oven and used 190"Celsius for 50min ... i cut one and it appeared overly moisty so i let them 10 min more in the oven & it was okish. Still need to finetune the oven. The setting with top&bottom heating ... without fan, is keeping the buns more moist. I will do it Next i will use 180"Celsius , top&bottom heating, with a fan for 50 min to see if they bake at 180"Celsius.