DRY INGREDIENT

Raw Pecans = 120 g / 1 cup

Coconut Flour = 45 g / 3/8 cup

Whole Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume 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 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success.)

Baking Powder = 8 g / 2 tsp

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Eggs = 4 large egg whites (153 g) OR 2 whole eggs {The protein from egg whites helps to boost the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)

Apple Cider Vinegar = 28 g / 2 tbsp

Hot or Boiling Water:

1. 90 ml / 6 tbsp for ground psyllium husk                                    

2. 40 ml / 2.7 tbsp for psyllium powder

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

2.  Preheat the oven at 350F or 180C.

3.  Grind the pecans together with the coconut flour until you get a "meal" texture (see video on the grinding process). The reason I added coconut flour is to help to absorb the excess fats from pecans so as to ease the grinding process. It's important to pulse, not blend as blending will easily turn them into butter. You can also grind more and store them in the fridge or freezer.

4.  In a bowl, mix all the dry ingredients until well combined.

5.  Add all the wet ingredients and mix until a dough is formed. Knead the dough for a while. The dough is quite sticky so you can wet your hands for easier handling.

6.  The dough using psyllium powder is much softer but if it is too soft to shape it then just add a tiny bit more psyllium powder. Do not add too much as the buns will be denser and wetter.

7.  Portion the dough at 80 or 90 g each. This recipe makes 6x80 g buns or 5x90 g buns. In the video, I made double the portion and another portion using psyllium powder. Of course, if you make them smaller, you will have more buns.

8.  Shape into a ball and place on a baking tray lined with parchment paper

9.  Top with any seeds, nuts or herbs of your choice (optional).

10.   Bake for 30 mins or until golden brown. The buns are done when they feel light to the touch and sound hollow when you tap on their sides.

11.  Cool completely.

12. These pecan buns are delicious eaten straight as they are light, soft and fluffy. But they are also crispy when toasted.

13. These buns can be stored at room temperature for a few days if you have a cool and dry climate otherwise, its best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.

[Total Servings = 6]

NUTRITION INFO PER SERVING

Total Carb = 6.6 g

Dietary Fiber = 4 g

Net Carb = 2.6 g

Calories = 166

Total Fat = 14.2 g

Protein = 4.6 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

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