DRY INGREDIENTS FOR BREAD/BUN

Almond Flour = 180 g / 1 1/2 cups (You can also use any of my keto bun recipes - see Playlist)

Whole Psyllium Husks = 27 g / 3 tbsp (Ground until half its original volume then weigh it)

Baking Powder = 8 g / 2 tsp

Salt = 4 g / 1 tsp

WET INGREDIENTS FOR BREAD/BUN

Egg Whites = 3 large (107 g)

Apple Cider Vinegar = 15 ml / 1 tbsp

Hot or Boiling Water = 200 ml (2/3 cup + 2 1/2 tbsp)

INGREDIENTS FOR CREAM CHEESE FILLING

Cream Cheese (room temperature) = 180 g / 1 1/2 cups

Powdered Sweetener = 40 g / 5 tbsp (I used self-ground erythritol, but you can use any keto friendly powdered sweetener)

Salt = 1 to 2 pinches

Whipping Cream = 30 ml / 2 tbsp

INGREDIENTS FOR BUTTER GARLIC SAUCE

Melted Butter = 150 ml / 2/3 cup

Whole Egg = 1 large

Whipping Cream = 50 ml / 3 1/2 tbsp

Minced Garlic = 2 to 4 tbsp (Depending how much you like garlic. I used more because I love garlic)

Salt = 3 to 4 tbsp (The sauce needs to be on the salty side as the bread will not absorb all of them)

Dried Parsley = 2 tbsp (You can also use fresh parsley)

DIRECTIONS FOR BREAD/BUN

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

2.  Preheat the oven at 350F or 180C.

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 5 x 100 g portions.

6.  Mold the dough into round shapes and place on a baking tray with parchment paper. Wet your hands for easier handling of the dough.

7.  Bake for 30 minutes or until cooked. The buns are done when they feel light to the touch.

8.  Cool completely.

DIRECTIONS FOR CREAM CHEESE FILLING

1.  In a bowl, mix the cream cheese until creamy.

2.  Add the powdered sweetener, salt and mix to combine.

3.  Add the whipping cream and mix until smooth and creamy.

4.  Transfer into a piping bag.

5.  Cut the buns into 6 wedges but do not cut through the bottom.

6.  Cut the tip of the piping bag off and pipe the cream cheese filling between the wedges.

7.  If there is any leftover of the cream cheese filling, just pipe onto the top of the buns.

8.  Set aside.

DIRECTIONS FOR GARLIC BUTTER SAUCE

1.  In a bowl, add all the ingredients and whisk until well combined.

2.  Drizzle generously over the bread. You can also coat the bread by dipping into the sauce. If you have any leftover sauce, save it to make more cream cheese garlic bread or spread on your bread then toast it.

3.  Try to open up the wedges as it will look nicer.

4.  Bake at 350F or 180C for 20 minutes.

5.  Enjoy them fresh with a cup of coffee.

6.  The bread can be reheated with the mini electric toaster oven.

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[Total Servings = 5]

NUTRITION INFO PER SERVING

Total Carb = 11.5 g

Dietary Fiber = 6.6 g

Net Carb = 4.8 g

Calories = 509

Total Fat = 56.8 g

Protein = 12.9 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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