Super soft low carb buns, rich in fiber and practically free of net carbs, made with a few natural ingredients, perfect for those who want to eat well without giving up flavor.
Chop the almonds and chia seeds until you get a flour, transfer to a bowl and mix with the psyllium husk, baking soda and salt.
Add the egg whites and rice vinegar, mixing well.
Pour in the hot water a little at a time, kneading by hand to help it absorb until you get a smooth dough.
Shape 6 roughly equal buns by forming balls with damp hands and place them on a baking tray lined with parchment paper or a perforated silicone mat.
Bake at 180° for about 35-40 minutes, until golden and firm.
Let them cool before slicing.
Food processor
Baking tray
Parchment paper
Store in an airtight container at room temperature for 2-3 days or freeze for longer storage.
Italia
| Energy (kcal) | 357.8 |
| Carbohydrates (g) | 15.46 |
| of which sugars (g) | 1.32 |
| Fat (g) | 27.89 |
| of which saturates (g) | 2.64 |
| Protein (g) | 13.86 |
| Fibre (g) | 16.68 |
| Salt (g) | 0.41 |
