Keto Low Carb Buns

0.5 cup Sour Cream
0.5 stick Butter, unsalted
1.0 cup (8 fl oz) Water, tap
3.0 tsp Baking Powder (Clabber Girl)
1.0 tbsp Yeast, SAF instant ( 1 Tbsp.)
2.0 serving Whey Protein Isolate Powder
45.0 gram(s) Vital Wheat Gluten (optional helps bread to rise, and gives bread nice texture and also more protein).
4.0 tsp Pysillum Husk Powder

Proof the yeast in warm 110 degrees of 1 cup of water and 2 teaspoons of sugar or 1 tablespoon of honey, date syrup, or maple . Set aside for 10 minutes. The yeast needs food to grow. It will eat the sugar. This is best to work with a stand mixer or food processor. Put a good wooden spoon is also good. Add the add all the sifted dry ingredients, pulse , mix or stir the ingredients. Then add the yeast water . Mix or pulse all the ingredients until a ball forms. To form buns use a medium ice cream scoop and placed the buns on a well oiled or oiled sprayed pan spaced apart at least 2 inches. Flatten the dough a little to make buns. The larger the scoop the less buns you make. so large buns will be more carbs add. So a cookie scoop can make sliders or biscuits. which means more buns less carbs. You can either make mini pizzas by flattening the buns almost flat, just make room for only 3 to 4 buns on a baking tray. I use a large pizza tray, for my buns or the mini pizza. You can also make one large pizza. Shape each bun into a ball and flatten. you can use you hand or a large flat bottom drinking glass. Sprinkle different bagel topping on each bun. (Make a diameter of a small hamburger bun. about 3 to 4 inches). Let rise for 30 minutes to 1 hour, If the dough doubles in size bake in a preheated 350 degree oven for 15 to 20 minutes, or until golden brown. Let cool. the buns will rise but will flatten because of the size of the bun. If you make the buns 75 grams you will make less buns. Use a bread knife to slice open the buns PreHeat oven to 350 degrees Serving Size: 10 medium Buns

Number of Servings: 10.0

Recipe submitted by SparkPeople user DOGPOUND71.