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Easy Low-Carb Keto Buns with Psyllium Husk Powder (1st attempt)

Backstory

At the start of July I went back into ketosis. I do so much better eating this way, but it sadly means that my efforts at regular bread making won't be very active. Instead you get keto baking stories!

I don't miss many carb-y things when eating like this except for sandwiches. I love a good sandwich. For that I need bread, or at least a passable bun. There are many keto bread recipes out there, and I will try to document my efforts with them here.

Attempt #1

Original Recipe

In my first attempt at this recipe I removed a few of the nuts that make this feel multi-grain and focused on the core dough. They're pretty tasty if a little dense. My coconut oil isn't refined, though, so my buns had a bit of a coconut flavor. In my next iteration I'll use unsalted butter instead and see if that has a major effect.

I was worried that it wouldn't make enough to be worth the trouble, but the entire effort took less than an hour and I can't eat more than one bun a day. Effectively it gives me a week's worth of sandwiches.

Two notes about the recipe below: The psyllium husk powder is essential for the formation of the buns. You can't substitute it. Also, the boiling water is essential to activate the psyllium husk powder. You can't just use hot water.

Recipe

Special Ingredient

3 tbsp (45 ml) *boiling* water

Dry Ingredients

1 cup (120 g) blanched almond flour
2 tbsp (20 g) psyllium husk powder
1 tsp baking powder
1 tsp black chia seeds
½ tsp salt
½ tsp garlic powder

Wet Ingredients

2 eggs
1 tbsp apple cider vinegar
3 tbsp (45 ml) melted refined coconut oil (butter can substitute)

Instructions

Preheat the oven to 180C/350F.
In a bowl, sift and mix the dry ingredients with a whisk.
In a separate bowl, mix the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix with a silicone spatula.
Slowly pour in the boiling water and continue mixing. The dough will thicken up as time passes by (about 1 minute).
Separate the dough into 5 pieces and place them over a parchment paper on a baking tray. The dough is extremely sticky, so either oil your hands to form balls or shape in place with the spatula.
Bake for 25 minutes.
Cool before serving.