Easy Keto Protein Buns

Easy, low carb, keto friendly protein-rich cottage cheese buns, wheat flour free, gluten free, nut free, and also diabetic friendly!

Keto / Low carb

Easy keto protein buns

This recipe came about in my quest to make a budget low carb bread.

These buns are made with cottage cheese and are super fluffy and very tasty!

They are very quick to make with only few ingredients and do not contain nut flour, so they are ideal for those who have intolerance or avoid nuts in general.

They are protein-rich due to the specific cheese and are very filling, but they should be consumed with extra fat to get the correct proportions (macros) of macro-nutrients (for those on a ketogenic diet).

Also always remember that when consuming fiber - rich foods like psyllium husk, you should also drink enough water.

I am sure that if you try these buns you will love them!

Easy Keto Protein Buns

Servings: 7

• Ingredients:

300 g / Full fat cottage cheese

4 / Eggs (medium sized)

50 g / Psyllium husk (fine grounded)

40 g / Grounded sunflower seeds

1 tsp (4 g) / Gluten-free baking powder

1/2 tsp (3 g) / Salt

1 tsp (4 g) / Natural sweetener of your choice

25 g / Sunflower seeds (optional)

1 - 2 Tbsp / Sesame seeds for sprinkling (optional)

• Instructions:

1 In a Medium-sized bowl, mix the psyllium husk, sunflower seeds (those 2 ingredients should be well grounded), baking powder, salt and sweetener.

2 Put the cottage cheese and eggs in a blender or food processor and beat until smooth.

3 Pour the egg-cheese mixture into the bowl with the rest of the ingredients and beat with the mixer for only 1-2 minutes until just combined.

4 Cover the dough and let rest for 10 minutes.

5 While waiting, preheat the oven on 170°C (fan assisted) and place a sheet of parchment paper on the oven rack (bake on the rack and not on a baking tray!)

6 After 10 minutes, divide the dough into 7 parts and shape the buns with slightly wet hands.

7 Place the buns on the rack with the parchment paper, sprinkle (optionally) with sesame seeds and bake for 45 minutes on the last (bottom) position of the oven.

8 After the baking time is over, leave the buns for another 10 minutes in the oven (oven door closed).

9 After baking and as soon as the buns are slightly good to handle, remove the parchment paper and let the buns completely cool.

• Serve and enjoy!

• Storage:

These buns can be stored for about 1 week in the fridge (best in a zip-lock bag) and for 2 months in the freezer.

Macros for 1 bun:

1. Protein: 10 g

2. Carbohydrates (net): 2,7 g

3. Fat: 9 g

4. Energy: 152 Kcal

Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macro nutrients.

According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.