Скачать или смотреть Keto Flaxseed Buns | Remake | Super Easy | Light, Soft & Fluffy | Incredibly low in net carb

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I published a video on flaxseed buns about 4 years ago and it was after I developed my black and white sesame buns. Subsequently, I made the flaxseed loaf version, and it became so popular. Since some of you may not be aware of this recipe, I decided to do a remake of it.

Most of the carbs in flaxseed is fiber. Hence, the net carb content is very low. Flaxseed is a good source of plant based fatty acids. The main difference between golden flaxseed and brown flaxseed is that golden flaxseed has fewer calories and fat but higher protein content whereas brown flaxseed has more calories and fat. In terms of taste, brown flaxseed has an earthy flavor while golden flaxseed has a nutty flavor and taste better. In terms of color, I think that golden flaxseed has a more suited color for bread. Despite this, you can still use brown flaxseed if you do not mind the darker color.

These keto flaxseed buns actually taste quite pleasant but if you are not a fan of flaxseeds, then I would not recommend it. They are very light, soft, fluffy and crispy when toasted. The most important thing is to make sure that the flaxseeds are ground until a powdery texture otherwise, the buns wilI be denser. If you are using flaxseed meal, it is good to grind it a little further for a finer texture.

The recipe can be viewed and printed at this link ;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 5]
NUTRITION INFO PER SERVING
Total Carb = 8.9 g
Dietary Fiber = 7.7 g
Net Carb = 1.2 g
Calories = 176
Total Fat = 12.6 g
Protein = 9.1 g

DRY INGREDIENTS
Golden Flaxseeds = 150 g / 1 1/4 cups (Finely Ground. Watch this video on how to grind flaxseeds -    • How to grind flaxseeds | A great alternati...  )
Whole Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. Please watch this short tutorial video about psyllium husk and powder for a better understanding and success -    • How to grind whole psyllium husks | MUST W...  )
Baking Powder = 8 g / 2 tsp
Salt = 1/2 to 1 tsp

WET INGREDIENTS
Apple Cider Vinegar = 30 ml (2 tbsp)
Hot or Boiling Water = 100 ml (1/4 cup + 2 1/2 tbsp)
Options for eggs:
1. 4 large egg whites (153 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)
2. 153 g of egg whites from cartons
3. 2 large whole eggs (114 g) (Will have less rise and taste eggier)
4. 25 g egg white powder + 150 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.)

DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients and mix until a dough is formed. The dough is a little soft but will firm up after just a brief rest of 1 to 2 minutes.
5. Divide the dough into 5 portions at 90 g each.
6. Wet your hands as the dough is quite sticky. Shape into a ball and place on a baking tray lined with parchment paper.
7. Top with white sesame seeds (optional). Press down gently to ensure the seeds stick to the dough.
8 Bake for 20 to 30 mins at the lowest rack. The buns are done when they feel light to the touch and sound hollow when you tap on their sides.
9. Cool completely on a wire rack.
10. These buns can be stored at room temperature for a few days if you have a cool and dry climate otherwise, it's best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for up to 6 months.