Servings: 4 buns
Calories: 170kcal
Ingredients
- 2 oz macadamia butter OR 3.5 T almond butter + 0.5 T oil (2 oz. total)
- 2 large eggs
- 1 large egg white
- 1 oz coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon erythritol
- ½ tablespoon psyllium husk powder
Instructions
- Preheat the oven to 350°F (180°C). Line a baking pan with a sheet of parchment paper.
- In a small bowl, combine all the dry ingredients, leaving out only the psyllium husk powder. The coconut flour is best sifted.
- Make butter if you don't have any. Just pulse the nuts in a bowl of an S-blade food processor (scraping the sides of the bowl once or twice) until you get runny butter.
- Mix the eggs and the egg white in a medium bowl using an electric mixer. Add the macadamia butter and mix again until well incorporated.
- Combine the egg mixture and the dry mixture, and mix well. At the very end, add the psyllium husk powder and mix some more. If you find the mixture to be runny, add in another T of coconut flour and mix well.
- Use your hands or a spoon to form four disks on the baking pan. Wet your hands to make this step less sticky. Bake for 30 minutes. The buns must pass the toothpick test. Put them on a wire rack and let them cool. Serve with anything you desire. Even sugar-free marmalade.
Notes
I strongly encourage you to buy unroasted and unsalted macadamia nuts to make butter for the bread and various other recipes. It might be the pricier option but it is healthier and less migraine-triggering than almond butter. Anyhow, if you choose almond butter, take smooth almond butter and add ½T of coconut oil. Enjoy!
Nutrition
Calories: 170kcal
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