Vegan Keto Bread Buns with Black Sesame Powder
These vegan keto buns can satisfy your craving for bread. They’re soft, fluffy and chewy regardless they’re eggless, low-carb and gluten-free!
Ingredients
- 150 grams almond flour
- 26 grams coconut flour
- 20 grams golden flaxseed meal finely ground
- 20 grams psyllium husk powder/whole psyllium husk I used Now Foods'
- 10 grams black sesame powder
- 1/2 teaspoon charcoal powder for coloring
- 1 1/2 teaspoons baking powder
- 2 teaspoons granulated monk fruit sweetener optional
- 1/4 teaspoon fine sea salt
- 240 grams lukewarm water 40°C/104°F
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon blue poppy seed optional, for topping
Instructions
- In a large mixing bowl whisk together all dry ingredients and make sure there are no lumps, then add olive oil, apple cider vinegar and 3/4 of the lukewarm water to the dry ingredients.
- Roughly combine everything with a spatula first, then knead with your hand for 1 to 2 minutes and form a loose dough ball (do not press the dough too hard or the bread won’t be fluffy). If a dough can be formed already, it is not necessary to add the remaining water. If not, add the remaining 1/4 of water. The dough should be a bit sticky at first but it will get dryer. It should not be sticking on clean hands.
- Divide the dough evenly into 4 dough balls. Round the dough balls and DO NOT flatten the top or else the buns will become denser. Smooth out the surface with your fingertip.
- Set the dough balls aside for about 10 minutes to let the fiber absorb the liquid before baking. Meanwhile, preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Put the dough balls on the baking sheet. Sprinkle poppy seeds over the top and press the seeds gently with your fingertip (optional). Bake for 50-55 minutes in the middle rack.
- Prick the buns with a skewer to see if the inside is fully cooked. If not, cover the buns with a piece of tin foil, and lower the oven temperature to 180°C (375°F) and bake for 25-30 minutes more.
- After coming out from the oven, let the buns cool on the baking sheet for about 15 minutes, then transfer it to the cooling rack to cool down completely before serving and slicing (about 2-3 hours). The heat will continue to cook the inside of the buns. If served immediately, the texture will probably become gummy and soggy.