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Low Carb Bun Recipe
Prep time:5 mins- Cook time:20 mins
Servings:1
At The Fast 800, we don’t think you should have to sacrifice your favourite foods for a healthier diet, instead we recommend you make some simple swaps. This low carb bun recipe is a nutrient-rich, low carb bread roll that you can enjoy with your favourite burger or sandwich fillings on fasting days or while following a keto diet.
Almond meal and coconut flour are the replacements for traditional bread flour in this keto-friendly, low carb bun recipe. Almond meal is rich in fibre, healthy fats and protein which help to support heart health, blood sugar control, satiety and energy levels. Coconut flour has a similarly impressive nutrient profile, as it’s high in those key macronutrients as well as being a rich source of minerals like potassium and iron which are vital for many bodily functions, including supporting kidney function and the production of red blood cells.
Furthermore, butter, eggs and full fat milk contain both healthy fats and protein. Eating animal products like these help provide the body with calcium, iodine and vitamin B12, which are known to improve bone health, thyroid function, and energy levels.
For the ultimate convenience, batch cook this recipe and freeze for up to two months ready to defrost when you need a quick and easy lunch option. To find more fasting and keto-friendly recipes, head to The Fast 800 Programme here.
Ingredients
- 15g butter, melted
- 1 large free range egg
- 15 ml full fat milk
- 1 tbsp almond meal
- 1 tbsp coconut flour
- ¹⁄₈ tsp baking powder
- sesame seeds, (optional)
Instructions
- Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4.
- In a bowl, combine the butter, egg, milk, almond and coconut flour and baking powder. Stir with a fork until thoroughly combined and smooth.
- Lightly grease a 12cm/4inch circular ramekin/s. Pour batter into a ramekin/s. Smooth the surface. Sprinkle over sesame seeds if you wish.
- Bake for 15-20 minutes, or until the surface of the bread springs back when touched rather than sinking in. Let the bread cool slightly.
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Notes
- Serve with your favourite burger or sandwich fillings, in place of bread in any of our recipes, or as a side to a meal on non-fasting days.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Batch cook and freeze for up to 2 months. Defrost before serving.
- If following a gluten free diet, ensure the baking powder has no gluten listed in the ingredients.
