Quick 5 Ingredient Keto Coconut Flour Bread And Buns Without Eggs
Quick 5 Ingredient Keto Coconut Flour Buns Without Eggs
This recipe is designed to teach everyone how to make quick 5 ingredient keto coconut flour hamburger buns without eggs
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Servings: 2 four-inch buns
Calories: 252kcal
Ingredients
- 1/2 cup coconut flour (60 grams)
- 2 TBS psyllium husk powder (32 grams)
- 1/4 tsp salt
- 1/2 TBS baking powder (7 grams)
- 1/4 cup butter or coconut oil, melted and cooled
- 3/4 cup WARM water (180 ml)
Instructions
- Preheat oven to 400 degrees. Lightly spray 2 four inch diameter hamburger bun molds. If do not have molds check out my article on "How to make foil rings"
- In a larger mixing bowl sift or whisk the dry ingredients together until fully combined and no lumps are in the dry ingredients
- Add the butter or coconut oil and the water. Whisk until fully combined and a smooth dough has formed
- Press dough into smooth ball. Massage the dough in hands for about 1 minute or until smooth and moist but not sticky. Press dough back into a smooth ball. Allow to sit about 10 minutes to absorb extra moisture
- Massage the dough a few seconds in hands to make sure that everything is binding together, The dough should be moist but not stick to hands
- Divide the dough into 2 equal portions. Roll each portion into a smooth ball. Press down slightly on the top to shape each ball into a disc. Make sure to keep the top in a dome shape our you will have flat buns
- Place into prepared molds. Bake at 400 degrees for about 20 minutes or until lightly golden and a tester comes out clean
- Remove from oven. The buns will still be soft but will firm up as they cool. Allow to cool in the molds about 10 minutes or until firm enough to remove from the molds without falling apart.
- Transfer to a wire rack and allow to cool completely before slicing in half horizontally. Once completely cooled slice in half and top with desire filling
Nutrition
Serving: 1bun | Calories: 252kcal | Carbohydrates: 3.5g | Protein: 0.7g | Fat: 23.5g
5 Ingredients Keto Coconut Flour Bread Without Eggs
This recipe is designed to teach everyone how to make easy 5 ingredient keto coconut flour bread
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Servings: 12 1/2 inch slices
Calories: 84kcal
Ingredients
- 1 cup coconut flour (120 grams)
- 1/4 cup psyllium husk powder (64 grams)
- 1/2 tsp salt
- 1 TBS baking powder (15 grams)
- 1/2 cup butter or coconut oil, melted and cooled
- 1 1/2 cups WARM water (360 ml) add gradually you may not need all of the water
Instructions
- Preheat oven to 400 degrees. Line 8 x 4 inch loaf pan with parchment paper Allow the paper to hang over the sides to use as "handles"
- In a larger mixer bowl sift or whisk together all the dry ingredients until combined and no lumps are in the dry ingredients
- Add the melted butter or coconut oil and the warm water (gradually add the water while the mixer is mixing until a dough forms and holds its shape). Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium-low beat on medium-low about 30 seconds or until fully combined and smooth
- Press dough into a smooth ball. Massage the dough in hands about 1 minute until the dough is smooth and moist but not sticky
- Press dough back into a ball. Allow to sit about 10 minutes to absorb extra moisture
- Massage dough once again in hands for a few seconds to make sure everything is binding together and the extra moisture has been absorbed. Dough should be moist but not sticky
- Place dough onto clean work surface. Roll into a 6 inch long oval. Place in the center of the prepared loaf pan
- Place in preheated oven. Bake at 400 degrees for 25-30 minutes or until lightly golden and a tester comes out clean
- Remove from the oven. Bread will be soft but will firm up as it cools. Allow to cool in pan about 20 minutes or until firm enough to remove without falling apart
- Grasp parchment paper "handles" and lift bread loaf out of pan and onto a wire rack to cool completely. Allow to cool completely before slicing
Nutrition
Serving: 1slice | Calories: 84kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 7.9g
Hi, Janet. I’ve tried this bread recipe twice–I was so excited to find a recipe that is simple and doesn’t require nut flour, eggs, or gums. However, my bread doesn’t seem to bake all the way through. I’m using an 8×4 pan. The first time I followed directions to a T, but the loaf was still doughy after 60+ minutes in the oven. I baked it three times– the second baking did make it better, but the third bake didn’t change it. When it cooled, it was still very wet/doughy, though edible. The second time I decreased the oil to 1/4 cup, decreased the temperature to 375, and baked for 60 min., before pulling it out to let it cool just long enough to be able to cut off an end to check for that wet look. It was still wet/doughy, so I put it back in the oven for 15 minutes, and flipped it over so the bottom was now the top. There was no change. I dumped it onto a flat pan and baked another 10 minutes. Still the bread has a wet/doughy, unbaked texture. I don’t understand. My dough looks like yours in the video, it rises very impressively in the oven (this second loaf was at last 6″ tall when I first pulled it out of the oven) but the finished product does not resemble yours. Could it be the different brands of coconut flour you and I may be using, the fact that I am weighing ingredients instead of using cups, or something else? I want to like this recipe, but am really frustrated. I would be grateful for any suggestions.
I am sorry you have been having trouble with this. I see you said you baked this at 375 degrees the recipe calls for it to baked at 400 degrees. I hope this helps 🙂
No, that makes no sense. The higher the temp, the faster the outside will burn while leaving the inside still wet. However, the bread in the pic does actually look wet/ uncooked. Janet, did you ever get the bread to actually cook through? At 400, at 375, at 300, or whatever temp! I’m hesitant to try this as I don’t know how *low* to turn my oven to avoid a soggy mess, or a burned outside.
I believe it just needs less psyllium. The psyllium keeps it like a doughy consistency regardless of how long you bake it. It can handle at least half of what the recipe calls for.
You can also replace some or all of the psyllium husk powder with flaxseed meal and it tastes even better
Not tried it yet but would like nutrition values as I am needing to count the carbs etc.
Sorry it took so long to reply. I updated the recipe and added the nutritional value to the bottom of the recipe.
Where do I find update version this bread and nutritional values . Made this bread twice but can’t seem to get consistency right. Last time couldn’t get doe to stick. Also had to recook 3 times as to wet. 2nd time I made it I toasted it and it swelled up and split. My friend I gave some filled hers with peaches and yogurt. I like the bread but am I doing wrong ??
I updated the recipe and added the nutritional values. The two most important things to do is to weigh your ingredients (this makes a huge difference with coconut flour) and gradually add the water as the mixer is mixing until a dough forms and holds its shape.
In the bunch recipe it calls for 1/2 cup coconut flour. In your video you say 2/3 cup. Which is correct?
For the bun recipe the correct amount should be 1/2 cup of coconut flour.
In the bun recipe it calls for 1/2 cup coconut flour. In your video you say 2/3 cup. Which is correct?
For the bun recipe the correct amount should be 1/2 cup of coconut flour
I had trouble with this. Tastes nice but as above quite wet. I toasted it after cooled and it swelled up in toaster. Maybe water not warm enough or to much water. Used Betty Crocker measuring cups. I’m from NZ.
One of the biggest reasons that the recipe may turn out too wet or too dry is because the ingredients is scooped and not weighed. With coconut flour this makes a huge difference. Trust me I learned the hard way 🙂
I couldn’t find the nutritional information for the bread at end of recipe, only for the buns.
Sorry about that I didn’t realize that I didn’t put the values on the bread recipe. I added them to the bread recipe, so they are there now.