Hazelnut Buns
About 4 years ago, I published a video on Keto Hazelnut Bread. It is one of the best nut breads, out beating almond flour bread which is notorious for being dense. This hazelnut bread is light, soft and fluffy. Then I did a remake of this recipe about 4 months ago to benefit those who are not aware of this recipe or as a refresher. Today, I am making this recipe into buns, and they turned out so well. I made them into 70 and 90 g portions but you could certainly make them bigger if you wish to make burger buns. You could double or triple the recipe, too. Hazelnuts have a sweet and nutty flavor with a crunchy texture. Overall, hazelnuts offer healthy fats, fiber, protein, essential vitamins, minerals and antioxidants. As hazelnut flour is not easily available, we can grind it with a seed, nut, multi grinder or a powerful food processor. Unlike walnut which has a high fat content, we need to add coconut flour to help to absorb the excess fats during grinding, hazelnut is a little easier to grind as it has less fat content. However, hazelnut is much harder in texture, so we need a powerful grinder. Similar to walnuts, after grinding the texture is coarse like “meal” (not flour) and there will still be chunks but it’s absolutely fine as they add crunch to the texture.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. Use a spatula and mix all the dry ingredients together in a bowl until well combined.
4. Add all the wet ingredients and mix until it becomes a dough. It will look runny initially but after a brief rest, it will firm up.
5. Wet your hands for easier handling. Divide the dough into 5 x 90 g portions and 2x70 g portions. Then mold into a round shape. Place the dough on a baking tray lined with parchment paper.
6. Top white sesame seeds and press them down lightly to ensure they stick to the dough.
7. Bake at the lowest rack for about 20 to 30 minutes. You can tell that they're done if they sound hollow when you knock on their sides, and they feel light to the touch.
8. Cool completely on a wire rack.
9. These buns can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to 2 weeks and frozen for up to 3 months or more.
[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 5.9 g
Dietary fiber = 3.4 g
Net carb = 2.5 g
Calories = 227
Total fat = 20.6 g
Protein = 6.6 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
