Keto Burger Bun

Previously, we have released a keto almond bun recipe which does not require any yeast (   • Keto Almond Bun (No Yeast)  ). We get so much good response from the recipe. This recipe attempts yeast to make the burger bun even better, bigger and softer with the presence of yeast. We thought it can be another great option for people who does not have issues dealing with yeast. Is definitely a better version when using yeast, despite the one without it as good.

We love burgers so much 🥰😋. So we really need a nice big keto and gluten free burger bun to hold the big burger patty, cheese and all vege and condiments together sandwich in between the bun. And there you go! Our version of keto gluten free burger bun!

We promise you this keto bun will be soft, fluffy and not eggy at all. In fact, it tastes just like a normal bun. This recipe yields 9 buns and you can keep them in the fridge for consumption for the next whole week. Definitely saves you lots of costs getting from stores and guarantees you freshness and lots of love ❤️🥰 In any case when too much nut flour is a concern for you, this recipe only takes in 20g of almond flour for each bun to make it. So obviously it won't be a crazy amount. This is not just low carb, but also low in calories which leave you lots of room of creativity to stuffs your favourite patties, fats and other stuffs in between which fits to your own nutrition profile. We really hope you will like this one. Enjoy and happy baking! Don't forget to share with us your comments!

Total Serving Size: 9 buns
MACRO PER SERVING
• 177kcal
• Net Carb 4.8g
• Protein: 7.9g
• Fat: 14g

INGREDIENT
• Yeast Mixture
• 120ml warm water (100°–110°F or 40°C-43°C)
• 11g instant yeast (1 packet)
• 1/4 tsp honey

Wet
• 2 large whole eggs, room temperature
• 4 large egg whites (155g), room temperature
• 30ml coconut oil
• Yeast mixture
• 180 ml warm water
Dry
• 180g almond flour
• 20g oat fiber
• 14g flaxseed powder
• 30g psyllium husk
• 18g baking powder
• 2g salt
Optional
• Unsalted butter to spread on the surface

METHOD
Prepare yeast mixture
1. Add warm water and honey into instant yeast.
2. Set it aside in dark area.

Prepare bread dough
1. In a large mixing bowl, whisk egg, egg whites and coconut oil until bubbly.
2. Add in dry ingredients. With mixer, mix the batter until everything is well combined. The dough starts to form. At this point, it is very sticky.
3. Add in yeast mixture. Continue to mix until yeast mixture is incorporated.
4. While mixing, add in warm water gradually. Continue to whisk in medium low speed until you see the dough become sticky and solid. You should be seeing the dough stretchy. This is the consistency you are looking for. It takes a few minutes to mix until the dough is sticky and stretchy.
5. Cover the mixing bowl with cling wrap.

Rest the dough (30mins)
1. Rest the dough in dark area for 0.5hour. It will expand to 1.5x of its original size.

Proofing buns (45mins)
1. Preheat oven to 100°C (212°F). Then turn off the heat and keep the door close to create a warm environment.
2. Split the dough into 9 equal portions. (~91g-94g each) Start making the buns using wet palms.
3. Cover the buns with a piece of cloth.
4. Proof the buns inside the preheated oven. Keep a bowl of hot water inside the oven. This will create a warm and moist environment for the yeast to thrive. Ensure you have turn off the oven heat and leave the dough inside for 45mins.

Baking (25mins)
1. Preheat oven to 200°C (392°F).
2. When baking, reduce the heat and bake at 180°C (356°F) for 25mins.
3. Cover them up with aluminium foil when the buns start browning.
4. Spread some unsalted butter on the surface before while the buns are still hot.

USEFUL TIPS
1. Eggs and egg whites must be at room temperature.
2. The water must be boiling.
3. The key success here is to carefully control the water. Do not add excessive water.
4. Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
5. Flaxseed powder must be grounded to fine powder form so that it can absorb water efficiently.
6. Psyllium husk MUST NOT be too fine as it will reduce its ability to absorb water.
7. Cool down completely before cutting.
8. Cover the bread with aluminium foil to avoid over browning. For this bread, we cover the bread when it has risen solid and tall at around 14min mark.
9. Do not worry about the sugar from small amount of honey in the yeast mixture. It is basically used for feeding the yeast by converting them into energy for the yeast to thrive. There will not be any carbs left once the yeast is activated. That's when you see the mixture has turned into bubbly foamy liquid.

Thank you for watching. Let us know your thoughts, questions, and comments.

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