Have you been missing bread on a ketogenic diet?
When going low carb first, I tried as much as possible to “replicate” my previous diet with low carb recipes and foods. Now that I’ve been keto for over 3 years, I don’t mind not having bread and consider something like this a real treat- especially fresh out of the oven and with a good layer of butter on them!
So yes, these low carb breakfast buns are amazing and really good for anybody who misses bread, burger buns or something to scoop up sauces! They are delicious with some butter or ghee on each half, topped with 2 slices of Parma ham or some pâté.
I make them in big batches because I usually only bake every other week or once a week max. They freeze really well and it’s easy to just take out one about an hour before you use it.
Unfortunately, I can’t put them into my daughter’s lunch box because of the nut content but I’d say they’d work out really well with ground sunflower or pumpkin seeds, too! I’ll have to try this…
Ingredients
1.5 cups Macadamia nuts, unsalted
3 Eggs, organic
1 tsp Cider Vinegar
1/4 cup coconut milk (Tetra Pak)
60g Butter
1/3 cup Almond flour
1/3 cup Coconut flour
1 tsp Bicarbonate of Soda (Baking Soda)
1 tsp Rock Salt pink
Cooking Instructions
Makes 6 buns
- Preheat the oven to 160C/325F.
- Grind the macadamia nuts to a coarse flour in a strong food processor.
- Add eggs, vinegar, milk and butter. Process until you have a smooth paste.
- Put all the dry ingredients into a bowl and stir well. Add wet to dry and mix until you have a wet dough.
- Form 6 buns and bake for 25 minutes. Once cooled down a bit, spread 1 tbsp of butter onto each half. Eat on the same day or freeze.
