Скачать или смотреть Keto Cloud Bun

This Saturday we are making keto cloud bun. This bun is loaded with protein with only 0.6g net carb. We like to spread a generous layer of our homemade organic nut butter on it. Children love them to go with cream cheese and berries jam. It is soft yet not dry by improving its texture with konjac powder. So easy going with any combination of filling as they taste just like ordinary buns. It is flexible too for you to combine with any fats of your choice to meet your fat profile intake. If not, it is simply delicious by just eating it on its own:) Hope you like this one. Happy baking!

Total: 8 cloud buns
MACRO OF 1 BUN
• 69 kcal
• Net carbs: 0.6g
• Protein: 8.5g
• Fat: 3.6g

INGREDIENT
Yolk Mixture
• 4 egg yolks
• 40g whey protein isolate powder
• 20g konjac powder
• 15g allulose sweetener (or any of your choice)
• 4g baking powder
• 50ml water
• 0.5g salt

Egg White Meringue
• 4 large egg whites (~164g egg white)
• 1/4 tsp cream tartar

METHOD
1. Preheat oven to 170°C (338°F)
2. Separate 4 large room temperature eggs into two mixing bowls.
3. In the yolk mixing bowl, add in whey protein isolate powder, konjac powder, allulose sweetener (or any of your choice), 4g baking powder, salt, water. Mix well and set aside.
4. In the egg white mixing bowl, beat the egg whites until bubbly then add in cream of tartar.
5. Continue to beat until stiff peak form.
6. Add 1/3 of egg white meringue with the yolk mixture and mix until well incorporated.
7. Then pour yolk mixture back to remaining meringue and fold with a balloon whisk till mixture is well combined. Then use a spatula to give it a final mix.
8. Pour the batter into an 8-bun silicone mould lined with parchment papers.
9. Bake 20 min. Remove from oven, let it cool down and little then remove from mould.
10. Enjoy.


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