I have been unsuccessful with the eggless loaf version of the Keto 100% Seeded Bread. After several experiments and I still could not get it right but fortunately, it worked when I turned them into buns. Hence, I am sharing with you the eggless bun version here. If I get the eggless loaf version right later on then I will make a video of it otherwise, I will just have to let it go. This is how complicated keto bread is. So try not to turn this bun recipe into loaf as it will not work. The ratios are different.
The base of this 100% seeded bun is made of ground sunflower seeds with added toasted whole seeds such as sunflower, pumpkin, black and white sesame seeds. These are my favorite seeds but you can choose to use any of your favorite seeds.
Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients such as vitamin E, selenium and antioxidants. However, sunflower seeds can react with baked goods as they contain chlorophyll, also known as chlorogenic acid which reacts with baking soda in a recipe when heated and once the product cools, it turns green but still edible. However, this can be neutralized with the acidity from apple cider vinegar hence, the acv is important here.
Seeded bread is so much cheaper and healthier than bread with nut flours. I have used these seeds to make a variety of keto buns, bread, cakes and cookies so do check out the playlist.
These eggless seeded buns are light, soft, fluffy, flavorful and super crispy when toasted. And they are super easy to make.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 6 ]
Per Serving ;
Total Carb = 7 g
Dietary Fiber = 4.5 g
Net Carb = 2.5 g
Calories = 64
Total Fat = 4.3 g
Protein = 2.1 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
DRY INGREDIENTS
Ground Raw Sunflower Seeds ( = 180 g / 1 1/2 cups
Notes:
1. The raw sunflower seeds must be finely ground. It is fine if there are still some chunks as they add to the crunch. Do not over grind as it will become a paste or butter.
2. Refer to the video on how to grind the sunflower seeds. You can also use pre-ground sunflower flour.
3. Links to purchase multi grinders –
Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 3/4 tsp
Psyllium Husks ( (Ground until half its original volume and weigh after grinding) = 27 g / 3 tbsp
(Note: If using pre ground psyllium powder which is very concentrated, start with 1 tsp and add a little gradually just until you can shape the dough. Too much of psyllium powder will cause the bread to be very wet, dense and sticky with lack of rise during baking. As most issues with keto bread are caused by psyllium husks, please check out this video about psyllium husk and powder for better understanding and success –
WET INGREDIENTS
Apple Cider Vinegar ( = 15 g / 1 tbsp (You can also use white vinegar or lemon juice.)
Hot or boiling water = 200 g / 0.8 cup / 13 1/2 tbsp
TOASTED SEEDS
Sunflower seeds ( = 33 g / 1/4 cup
Pumpkin seeds { = 38 g / 1/4 cup
Black sesame seeds ( = 9 g / 1 tbsp
White sesame seeds ( = 9 g / 1 tbsp
( Note: You can also choose to use any of your favorite seeds. Toast the seeds lightly then transfer to a bowl and set aside.)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. Then add the seeds and mix to combine.
3. Add all the wet ingredients and mix until a dough is formed. The dough is firm and sticky.
4. Divide the dough into 85 g each. This recipe makes 6 x 85 g buns.
5. Wet your hands and shape the dough into balls then place on a baking tray lined with parchment paper.
6 Bake at the lowest rack for 30 to 40 minutes. It is best to use a digital timer. Set it for 15 minutes then rotate the pan and set it for another 15 minutes and it’s done when the buns feel light to the touch.
7. Cool completely on a wire rack.
8. These seeded buns are best toasted and they are super crispy.
9. 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 for up to 1 week and frozen for months.
NOTE
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