The Europeans, and especially the Germans, are wonderful bakers and eating these for breakfast on a cold winter’s day makes me feel grateful for a climate many moan about.
You know those mornings when you yearn for a warm ‘fresh from the oven’ bread bun? A bun that fills the kitchen with the most mouthwatering smell of baked deliciousness? I can honestly say that today is one of those days.
One of my favourite breakfast bun recipes are these. They are slightly dense in texture as they are made with almond flour, but they are fabulously low-carb and they disappear faster than you can say “buns are done”!
KETO ALMOND BREAKFAST BUNS
These are one of my favourite breakfast bun recipes. They are slightly dense in texture as they are made with almond flour, but they are fabulously low-carb and smothered in butter they taste absolutely delicious
6
servings50
minutesIngredients
2 Egg whites at room temperature
2 Whole eggs at room temperature
200 g Fine Almond Flour
60 g Melted butter (cooled)
20 g Golden Flaxseed Meal
1 1/2 tsp Baking Powder
1/2 tsp Pink Himalayan Salt
1/2 tsp Xanthan Gum
120 ml Warm Water
Method
- Preheat oven to 180 C
- Whisk the 2 egg whites until stiff
- Beat the 2 eggs until creamy
- Mix in the rest of the ingredients and carefully fold in the egg whites
- Be careful not to over-mix
- Split the dough into 6 and shape into small oval shaped rolls. Place on a lined baking tray lined and bake for about 35 minutes until golden brown and cooked through. Remove from the oven and allow to cool…. eat immediately!
Notes
- MACROS per Bun: 3.6g Carbs – 26.8g Fat – 10.6g Protein – 297 Calories
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