Winter is here, and my longing for having a buttered bun with my cup of soup, led me to this recipe. What I found most amazing about this recipe was the final texture of the bun. If I were not to tell you, you would easily mistake it for the multi-grain breads and buns that are available in the market. Only that my buns have almost 0 net carbs. Needless to say the final net carb-count might vary for you, depending on the ingredients you use. So lets make Keto Crispy Sesame Bun, I am pretty much sure that you and your family members will crave for it everyday.
The buns simple tasted divine!
I have used desiccated unsweetened coconut, sesame seeds, psyllium husk, and melon seeds in this recipe. If you don’t have melon seeds, you can also use sunflower seeds. I did not grind the psyllium husk, used it just like that. I also added black salt in the batter, which gave it a very pleasant salty after taste and flavor. This recipe has got me thinking, maybe next time I would make a bread loaf from it. If you want to shop for melon seeds from a local store then the local name for them are – Kharbooza ke beej.
Once the buns are ready, apply soft butter to them and have them immediately. This recipe is high up on my list of favorite recipes. There are some foods that give you immense satisfaction, these buns happen to be just those.
Keto Crispy Sesame Bun Making Procedure
- ½ cup Desiccated Coconut Unsweetened / Coconut Flour
- ¼ cup Sesame seeds for the batter
- ¼ cup Sesame seeds to cover the buns
- ¼ cup Pumpkin Seeds
- ½ cup Psyllium Husk (Telephone Brand)
- ½ cup Boiling water
- 1 tsp Black Salt / Kala namak
- 2 tsp Baking powder
- 4 egg whites
1. In a bowl put the coconut flour, the sesame seeds, psyllium husk, melon seeds and the black salt.
2. Mix all of them well and remove any lumps. Add the baking powder.
3. In the blender beat the egg whites till nice and fluffy.
4. Add the egg whites to the dry ingredients and mix well.
5. The dough should be little dry and crumbly at this stage.
6. Now pour the hot water and mix well.
7. The dough will become much moister now, and will break into crumbles when you mix it.
8. Let the dough rest for five minutes. If you think that the dough is too wet then add some more psyllium husk. And if you think it is too dry then add some more hot water.
9. While the dough is resting pre-heat the oven to 350 degrees, or like I did at 250 degrees.
10. Break the dough into six portions. In a plate put the remaining sesame seeds.
11. Line your baking tray with a cooking sheet or parchment paper.
12. Now take one portion of the dough, give it the shape of a bun and press it on to the sesame seeds, one one side only.
13. Start placing these buns on the parchment paper.
14. Bake at 350 degrees for about 25 minutes or at 250 degrees for 45 mins. Check and see if they need more time.
15. The buns are absolutely ready and crunchy after sixty minutes. However, for best results let them cool off in the oven itself.
16. This recipe makes 6 small buns.