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DRY INGREDIENTS

Almond flour = 120 g (1 cup)

Finely Ground Golden Flaxseed = 120 g (1 cup) (Note: If you have flaxseed meal, just grind it until a finer texture otherwise, the bread will be denser. Watch this video on how to grind flaxseeds)

Baking Powder = 8 g (2 tsp)

Baking Soda = 2 g (1/2 tsp)

Salt = 2 g (1/2 tsp)

Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it.  Watch this video about the differences between whole psyllium husk and powder and how to grind it properly)

WET INGREDIENTS

Apple Cider Vinegar = 30 ml (2 tbsp)

Hot or Boiling Water =180 ml (3/4 cup)  

Fresh egg whites = 5 large (175 g)

Other options for eggs: -

1. Whole eggs = 3 medium (143 g) (Note: May have less rise and taste eggier)

2. Liquid egg whites from cartons = 175 g

3. Egg white powder = 31 g + 175 ml room temperature water (Add white egg powder to the dry ingredients and water to the wet ingredients. This water is to rehydrate the egg white powder)

1. For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 350F or 180C.

3. In a bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients and mix until a dough is formed.  The dough will appear runny initially but as you mix longer, it will firm up. Alternatively, you can rest the dough for 5 minutes just until it firms up.4. Divide the dough into 8 x 80 g portions. Of course, you can make it bigger or smaller according to your preference.

5. Wet your hands for easier handling. Shape the dough into a ball then place on a baking tray lined with parchment paper. Top with some pumpkin seeds or any seeds of your choice (optional).

6. Bake at the lowest rack for about 20 minutes. It is done when the buns feel light to the touch or sounds hollow when you tap on their sides.

7. Cool for a while before slicing. In the video, I showed you how I enjoyed the buns toasted and spread with cream cheese as well as lemon curd (which was leftovers from the lemon cheesecake recipe). Watch this video on how to make lemon curd)

8. These buns can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 7.2 g

Dietary Fiber = 5.7 g

Net Carb = 1.5 g

Calories = 162

Total Fat = 10.1 g

Protein = 12.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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