Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

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OMG! These are the best vegan or eggless coconut flaxseed buns - light, soft and fluffy! And it only takes 10 mins of prep time.

You can make these buns bigger for burgers or sandwiches but try not to make them too big and you can also double the recipe to make more buns. These buns are about medium size and they cook pretty fast. As an option, you can add 1 tsp of instant or rapid rise yeast just for flavor. If you would like to try the homemade keto strawberry chia jam, please click this link ;    • HOW TO MAKE KETO STRAWBERRY CHIA JAM ...  

Please do not substitute any of the ingredients. Keto bread is already complicated and to make them vegan or eggless is even more complicated and requires a lot of experimentations. Hence, it's not easy to just simply substitute any ingredients. To reiterate, please weigh the ingredients for accuracy. If you do not have a scale, please get one as it's quite inexpensive. Not all cups and spoons are the same and because keto bread is complicated, any inaccurate measurements will result in failures. Psyllium husk powder is an important ingredient as it is a replacement for gluten. To understand more about psyllium husks and other ingredients, please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD by clicking this link -    • HOW TO TURN PROBLEMATIC KETO BREAD IN...  

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 5.5 g
Dietary fiber = 5.0 g
Net Carb = 0.5 g
Calories = 86
Total Fat = 7.1 g
Protein = 2.2 g

DRY INGREDIENTS
Coconut flour = 60 g / 1/2 cup
Golden Flaxseed = 60 g 1/2 cup (Finely Ground)
Whole Psyllium Husks = 18 g / 2 tbsp. (Ground until half its original volume then weigh it)
Baking powder = 12 g / 3 tsp
Salt = 1/2 tsp

WET INGREDIENTS
Apple Cider Vinegar = 30 ml / 2 tbsp.
Coconut or olive oil = 30 ml / 2 tbsp.
Hot water = 270 ml (1 cup + 2 tbsp)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined and no lumps. It's important to grind the golden flaxseeds until powdery as this will make the buns lighter. It's also important to grind the psyllium husks into finer powder until half its original volume so that it will absorb the water more effectively. Coffee beans or any seeds grinder is very effective in grinding the flaxseeds and psyllium husks into powder. Blender or food processor doesn't work very well for this function.
3. Add all the wet ingredients and mix until a dough is formed.
4. Knead the dough for about 30 to 60 seconds. This helps to incorporate all the ingredients and create air pockets so the buns will be lighter and airier.
5. Divide the dough into 7 portions of 60 g each by weighing them so that they are of similar size. If you wish, you can also make them bigger in which case the buns will be lesser in quantity. Shape the dough into a bun and place on a baking tray lined with parchment paper.
6. Brush the top with water and top with any seeds or nuts of your choice. In the video, I used a mix of pumpkin, sunflower, black and white sesame seeds. Brushing with water ensures the seeds will stick to the dough. Press down the seeds gently so they will stick to the dough.
7. Bake for about 30 to 40 mins. The buns are done when they feel light to the touch.
8. The buns can be stored at room temperature for a few days. It's best to wrap the buns with parchment paper before refrigerating to prevent any moisture from developing.
9. The buns can be refrigerated up to 2 weeks and frozen for months.
10. They can be reheated by steaming or toasting in the oven.