DRY INGREDIENTS

Coconut flour = 60 g / 1/2 cups

Finely ground golden flaxseed = 60 g / 1/2 cup

Baking powder = 4 g / 1 tsp (I am using half of the usual baking powder for this same recipe with the original buns as well as the hamburger buns as it was sufficient to get a reasonably good rise. However, if you wish to use slightly more around 1 1/2 to 2 tsp, you can do so but the buns may bloom quite big and get out of shape)

Salt = 4 g / 1 tsp

Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

WET INGREDIENTS

Apple cider vinegar = 30 ml / 2 tbsp

Hot or boiling water = 240 ml / 1 cup

Fresh Egg whites = 6 large (216 g)

Note:

1.  For liquid egg whites, use the same amount at 216 g.

2.  For egg white powder, use 38 g of egg white powder + 210 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

CHEESE STUFFING

Mozzarella and sharp cheddar cheese = 100 g (I used the mozzarella cheese in block and cut it into small cubes. For the sharp cheddar cheese, I used the sliced ones and cut them up into smaller pieces. You can also use any cheese of your choice)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and mix until a dough is formed.

5.  Divide the dough into 6 x 110 g each. In the video, there was a typo error as it was stated as 6 x 120 g instead of 6 x 110 g each.

6.  Wet your hands for easier handling. Shape the dough into a ball then flatten it. Place about 5 to 6 cubes of cheese on the center of the dough then fold and seal the dough by pinching the edges together. Roll back into a ball and place on a baking tray lined with parchment paper.  Then flatten the balls slightly so that they won't bloom too high then deflate.  This way, they baked up into a perfect shape. Also, do not stuff with too much cheese as they can ooze out during baking.

7.  Brush with 1 egg yolk + 1 tbsp water.

8.  Top generously with white sesame seeds.

9.  Bake for 30 minutes at the lowest rack. It is done when they feel light to the touch.

10.  Cool on a wire rack.

11.  You can enjoy these cheese buns as they are or toast them for a crispier texture.

12.  These cheese buns can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate.  Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.

[Total Servings = 6]

NUTRITION INFO PER SERVING

Total Carb = 7.2 g

Dietary Fiber = 5.8 g

Net Carb = 1.4 g

Calories = 93

Total Fat = 4.6 g

Protein = 7.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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