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KETO SOURDOUGH DISCARD BUNS

Keto Sourdough Buns
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High-protein keto bread dough made in the bread machine and baked as soft keto buns. Uses sourdough discard for flavour and ultra-low net carbs.

Ingredients

  • 1 cup + 2 tablespoons lukewarm spring water
    If adding 2 tbsp apple cider vinegar for extra tang, use 1 cup water instead
  • 1 cup sourdough discard
  • 2 large eggs, beaten
  • 2 tablespoons olive oil or avocado oil
  • ½ cup oat fibre
  • ¼ cup whole psyllium husks
  • 1½ cups vital wheat gluten
  • 1 teaspoon Celtic salt
  • 1 teaspoon sugar
  • 1 teaspoon to 1 tablespoon baking powder
  • 1 tablespoon SAF instant yeast

Instructions

  1. Add all ingredients to the bread machine in the exact order listed above.
  2. Select the Dough or Raw Dough cycle and start the machine.
  3. Allow the machine to mix and knead the dough until the cycle finishes.  It should beep.
  4. Remove the dough from the bread machine once kneading is complete.
  5. Divide the dough into 12 equal pieces.
  6. Stretch and tuck each piece into a tight dough ball.
  7. Place the dough balls on a parchment-lined baking sheet.
  8. Brush the tops lightly with olive oil.
  9. Sprinkle with sesame seeds or everything-but-the-bagel seasoning.
  10. Bake at 350°F (175°C) for 20 to 25 minutes, or until golden brown.
  11. Let buns cool on the baking sheet for 5 minutes.
  12. Transfer to a wire rack and allow to cool completely before slicing or serving.

Notes

Entire Batch

Calories: 1,684 kcal
Total Carbs: 150 g
Fibre: 123 g
Net Carbs: 27 g
Protein: 213 g
Fat: 52.8 g

Per Bun (12 buns)

Calories: ~140 kcal
Total Carbs: ~12.5 g
Fibre: ~10.25 g
Net Carbs: ~2.25 g
Protein: ~17.75 g
Fat: ~4.4 g

Nutritional values vary depending on ingredient brands and country labelling standards.

Find it online: https://sinlesssourdough.com/keto-sourdough-discard-buns/

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