HOW TO MAKE KETO WALNUT BUNS - THE ULTIMATE KETO BUNS !

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After the Keto Walnut Bread was published a few days ago, some of you asked whether the recipe can be made into buns. The answer is an absolute YES !!!

In the previous video, I have shared with you the benefits of walnuts and how to grind them from scratch which is quite challenging due to its high fat content which can easily turn them into a paste or butter. But it's doable after I added some coconut flour to absorb the excess oil. The reason why we need to grind the walnuts ourselves is that walnut flour is not easily available. There are limited commercial walnut flour available in certain places and you're lucky if you can get hold of them. Apparently, the texture of these commercial walnut flours are quite fine as they are grinded after the oil has been extracted. So basically, what's left after the oil has been pressed is the "cake" and they grind this cake to get walnut flour. So even though it's a bit of a hassle to grind the walnuts ourselves, but the plus side is that the raw walnuts still contain "the plant version” of omega-3 fatty acids, a substance known as ALA, which reduces inflammation in the body.

The final texture is quite coarse so it’s actually walnut meal, not flour. It is also quite hard to grind the nuts completely but the good news is that some of the ungrounded nuts makes a good addition to the bread by providing the extra crunch. The taste of these buns are quite neutral and pleasant. They are much less dense than almond or coconut bread and softer too. And they're so crispy when toasted. That's why these are the ultimate keto buns, in my opinion.

Some of you also asked where I got the grinder and what brand is it. I started with a mini coffee bean grinder which I bought online. Subsequently, I upgraded to this multi grinder (1200 ml) which I also bought online. It's a China made brand called Long Plus which was very reasonably priced. It's one of the best things I ever bought. I can grind my psyllium husks, whole flaxseeds, sesame seeds nuts etc. Actually, any beans, seeds or multi grinder would work.

As always, please weigh the ingredients for accuracy.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1uDYCiljDUnOR6_FLbSRfAxtjsazJktmIYX1wAWd0ups/edit?usp=sharing

NUTRITION INFO
[ Total servings = 10 ]
Per serving ;
Net carb = 2 g
Calories = 178
Total fat = 14.4 g
Protein = 8.8 g

INGREDIENTS
DRY INGREDIENTS
Walnut meal = 240 g / 2 cups
Coconut flour = 90 g / 3/4 cup
Psyllium husk (finely grounded) = 26 g / 3 tbsp
Baking powder = 12 g / 3 tsp (If using double acting baking powder, reduce the amount by half)
Salt = 1/2 tsp

WET INGREDIENTS
Large egg whites = 8 (285 g)
Apple cider vinegar = 43 g / 3 tbsp
Hot or boiling water = 180 ml / 3/4 cup

TO MAKE THE WALNUT MEAL
1. Use a seed, nut or multi grinder as they are the most effective. Food processor can be used but it may not be as effective and you need to use the fine shredding disk instead of the steel blade.
2. Ensure that the walnuts are at room temperature and the bowl and blade of grinder are dry and cool.
3. It is not necessary to toast the raw walnuts before grinding.
4. Place half the walnuts (240 g in total) into the grinder with half of the coconut flour. Pulse (do not blend) 3 times for a few seconds each. Stir to mix. There may still be chunks of walnuts but it's fine.
5. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.
6. Repeat the process with the balance of walnuts and coconut flour.
7. The texture of the grounded walnuts are coarse, like meal, not flour.
8. It's fine if there are some ungrounded nuts as they make a great addition by providing extra crunch to the bread.
9. You can grind extra walnut meal and store in the refrigerator but please mark how much coconut flour is in the walnut meal as it will count as part of the recipe.

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a dough is formed.
4. The dough may appear to be quite soft initially but after resting for 5 mins, it will firm up. The dough is quite sticky so you can wet your hands for easier handling. Portion the dough into 80 g each so that the buns are of equal size. For hamburger buns, you can portion 120 g each. This recipe makes about 10 x 80 g buns.
5. Mold the dough into a ball and place on a greased baking tray lined with parchment paper.
6. Sprinkle with chopped walnuts and mixed seeds and press down gently so that they will stick to the dough.
7. Bake at the lowest rack for 30 to 40 mins. They are done when they feel light to the touch.
8. Cool completely.
9. The buns can be kept at room temperature for a few days, refrigerated up to 1 week and frozen for months.

Видео HOW TO MAKE KETO WALNUT BUNS - THE ULTIMATE KETO BUNS ! канала lowcarbrecipeideas