The goal of creating Keto-friendly burger buns that are soft, strong, bread-like, and yet chewy to the taste is definitely a challenge.
These are probably the closest thing to real bread baps as you can get without the carbs, they are going to COMPLETELY change your low carb life!
Just that wonderful smell of yeast baking in your kitchen, and the ease of using your stand mixer to knead the dough will be enough to make you instantly fall in love with this recipe.
KETO BREAD BAPS
These are probably the closest thing to real bread baps as you can get without the carbs, they are going to COMPLETELY change your low carb life!
12
servings2
hoursIngredients
240 ml Lukewarm Water
2 Lightly beaten Eggs
20 g Potato or Oat Fibre
50 g Golden Flax Seed
190 g Vital Wheat Gluten
4 tbsp Erythritol
1 tsp Salt
1 tsp Honey
2 tbsp Soft Butter
1/4 tsp Xanthan Gum
12 g Fast Acting Yeast
Method
- Mix all dry ingredients together in a bowl
- In a jug, mix the yeast and honey to the lukewarm water and stir until dissolved
- Using a food stand mixer add yeast mixture, eggs and butter
- Add all dry ingredients and mix initially with the ‘flat beater’ attachment on slow until all ingredients are combined
- Replace with the kneading hook attachment
- On a medium setting, knead the dough for approximately 7-8 minutes, stopping in between if the dough sticks to the bottom of the bowl
- Roll the dough with your hands into a large sausage shape
- Cut into 12 pieces and roll between your hands into baps
- Put the 12 baps, slightly apart, on a lined baking sheet
- Cover lightly with a sheet of grease proof paper, and put it in the airing cupboard (that’s what I do) where it’s warm
- Let the baps rise for approximately 90 minutes
- Bake in the oven at 180C for 20-30 minutes until golden brown
Notes
- MACROS per Bap: 5.8g Carbs – 10.4g Fat – 10.5g Protein – 115 Calories
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