Homemade Keto Buns - 6 net carbs (Really yummy and a great texture!)

Another batch, hot and fresh from the oven!  Second day in a row...

I've previously used this same recipe and same keto flour to make bread, and it was fine.  One of those "fine for now but....." recipes.

Last night I wanted to make hamburger buns and decided to use my same recipe and same keto flour, since I do use it exclusively for my Southern Keto Biscuits and I love it.  So without much confidence in the end result, I went ahead and made the buns to use in our Chicken Bacon Ranch Sliders.  

They turned out just lovely!  I want to make sure I get them down into my saved recipes so here we are.

The main difference in ingredients or method between the initial trial run of this recipe (the bread I wasn't completely in love with) and the buns I'm very happy with is the yeast I used.  I've found I must use Fleischman rapid rise yeast for the right texture and rising I like. 

The recipe is originally from King Arthur and is printed on the back of their keto flour. All the previous times I've used it for breast I've used an active dry yeast, but never the rapid rise because I never keep it on hand and almost never use it.  However, I couple months ago, during a "stock the pantry and freezer" grocery trip, I randomly picked up a strip at the store and put it into the freezer and forgot about it.  

Last night as I prepared to make the dough, I remembered I had seen some yellow envelopes of yeast stuck in the freezer and grabbed one out.  It was the rapid rise yeast and BINGO.  That was all the difference in this bread dough. 

Keto Buns

3 1/2 - 3 2/3 c King Arthur Keto Flour
1 1/2 c water - cool, not as warm as with regular yeast as you don't proof it
1 t white vinegar
1 1/2 t Rapid rise instant yeast
1 t salt
2 T soft butter

Combine all the ingredients into the bowl of your stand mixer.  Use a dough hook to knead the dough for 5 minutes.  Use a little more flour or a little more water drizzled to make sure the dough is mixed well. Cover the dough and let the dough rest for 15 minutes.

Shape the dough into buns and place in a greased pan.  Cover with sprayed or greased plastic wrap and place in a warm place to rise.  (I turn on my oven, place the plastic wrap over and then turn the oven off so it's barely warm; and then place the pan in the barely warm oven with the light on).  Let it rise until it's about 1" above the top of the pan for bread or doubled for buns.  This might take 1 1/2 - 2 hours. 

Bake in a hot oven (350 degrees) for about 30-35 minutes until golden brown.  Remove and let cool a few minutes then turn out onto a rack to cool completely before cutting.  If you cut when they are still hot or warm, the centers will be a different texture; dense and squished and too wet.

King Arthur bread loaf made with this recipe yields 18 slices at 3 carbs each.  I made this into 9 buns so they would 6 carbs each.


Hot keto buns fresh from the oven


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