Low carb, keto friendly sweet chocolate buns, sugar free, wheat flour free, gluten free and also diabetic friendly!
Keto/low carb
These sweet and fluffy buns with the discreet taste of chocolate accompany perfectly any breakfast!
I had raisin buns in my mind but raisins are not an acceptable choice in the ketogenic diet.
I think these chocolate buns finally turned out tastier than the raisin buns I remembered.
Of course they can be eaten plain but you can also enjoy these buns with keto jam or with keto chocolate cream.
This recipe can be the basis for different flavors buns.
If you add, for example, the spices of Easter Tsoureki you will have perfect Easter tsureki buns with chocolate.
You can add orange zest or anise and so on.
No matter how you make these buns, they will be perfect!
Especially for children it's the healthiest and most delicious snack!
Sweet Keto Chocolate Buns
Servings 9
• Ingredients:
3 / Medium sized eggs
3 / Egg whites
70 g / Almond flour
20 g / Reduced fat Golden flaxseed
flour*
30 g / Bamboo fiber flour*
30 g / Psyllium husk (powdered)
12 g / Baking powder
7 g / Dry yeast
1/4 tsp / Salt
120 g / Erythritol-stevia blend 1:1
300 g / Quark 20%*
40 g / Dark Chocolate (> 85% cocoa content)
1 tsp / Homemade vanilla extract
Optional:
Powdered sweetener for sprinkling.
•Instructions:
1 Preheat the oven at 180°C
(conventional).
2 Prepare a large baking tray or baking sheet placing parchment paper.
3 Weigh the ingredients.
*Notes:
• Eggs and Quark cheese should be at room temperature.
• Quark can be replaced with:
200 g of Cream cheese + 100 g yogurt full fat (the macros will change).
• Low fat flaxseed flour can be replaced with 45 g grated flaxseed but the texture and macros will change.
• Bamboo fiber flour can be replaced with potato fiber flour or oat fiber flour.
4 Chop the chocolate into small pieces and set aside.
5 Mix all the dry ingredients except sweetener and chocolate.
6 In a large bowl, beat lightly the egg whites, the eggs, Quark and sweetener.
7 Combine egg mixture with the dry ingredients and mix well.
8 Add the chopped chocolate.
At first, the mixture seems runny but after a while binds to a soft dough.
9 Let the dough rest for 10 minutes and then form the buns with wet hands.
Each bun is about 95 g.
10 Bake for about 35 minutes.
The buns rise during baking time but after they come out of the oven, they deflate slightly.
If you don't place the dough in forms, they spread, so you should leave space in between.
After baking, let the buns completely cool.
• Serve and enjoy!
Macros for 1 sweet bun:
Protein: 10 g
Carbohydrates (net): 2,7 g
Fat: 10,5 g
Energy: 164 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 macronutrients.
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.