Vegan Keto Bread Buns with Black Sesame Powder
Soft, fluffy vegan keto bread buns made with black sesame powder — eggless, low-carb, and gluten-free with only 5g net carbs each! Perfect for burgers, sandwiches, or toast.
Equipment
- • Large mixing bowl
- • Baking sheet
- • Parchment paper
Ingredients
- 150 grams almond flour
- 26 grams coconut flour
- 20 grams golden flaxseed meal (finely ground)
- 20 grams psyllium husk powder/whole psyllium husk (I used Now Foods')
- 10 grams black sesame powder
- ½ teaspoon charcoal powder (for coloring)
- 1 ½ teaspoons baking powder
- 2 teaspoons granulated monk fruit sweetener (optional)
- ¼ teaspoon fine sea salt
- 240 grams lukewarm water (40°C/104°F)
- ½ tablespoon extra virgin olive oil
- ½ teaspoon apple cider vinegar
- 1 teaspoon blue poppy seed (optional, for topping)
Instructions
- 1
In a large mixing bowl, whisk together all the dry ingredients until no lumps remain. Add the olive oil, apple cider vinegar, and ¾ of the lukewarm water.
- 2
Roughly combine everything with a spatula first, then knead with your hand for 1 to 2 minutes to form a loose dough ball (don't press the dough too hard or the bread won't be fluffy). If the dough holds together, you don't need to add the remaining water. If not, add the remaining ¼ of water. The dough will be slightly sticky at first but will dry out. It should not stick to clean hands.
- 3
Divide the dough evenly into 4 balls. Round each ball and DO NOT flatten the tops, or the buns will become dense. Smooth out the surface with your fingertips.
- 4
Set the dough balls aside for about 10 minutes to let the fiber absorb the liquid. Meanwhile, preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 5
Place the dough balls on the baking sheet. Sprinkle poppy seeds over the tops and press gently with your fingertips (optional). Bake for 50–55 minutes on the middle rack.
- 6
Poke the buns with a skewer to check if the inside is fully cooked. If not, cover the buns with foil, lower the oven temperature to 180°C (375°F), and bake for 25–30 minutes more.
- 7
After removing from the oven, let the buns cool on the baking sheet for about 15 minutes, then transfer to a cooling rack to cool completely before serving or slicing (about 2–3 hours). The residual heat will continue cooking the inside. If sliced too soon, the texture will likely be gummy and soggy.