2 Ingredient Keto Sandwich Buns
This recipe is designed to teach everyone how to make 2 ingredient keto sandwich buns.
Servings 10 Buns
Ingredients
- 226 grams cottage cheese (1 cup)
- 9 grams instant dry yeast (1 TBS) optional
- dry seasonings or spices, optional
- 112 grams egg white protein powder (1 cup)
- 240 ml room temperature water
Instructions
- Preheat oven to 350 degrees, Lightly grease 8 bun molds. ( I use four 6-inch hot dog/sub molds and four 4-inch diameter hamburger bun molds) Place the cottage cheese in a blender and blend until completely smooth. Set aside. Place the whisk attachment on a standing mixer or use a hand mixer.
- Place the egg white powder and water into the bowl of the standing mixer. Beat on medium-high for 5 to 8 minutes or until stiff peaks frm. Gently fold the smooth cottage cheese into the beaten egg whites until combined. Divide the mixture evenly throughout the prepared molds.
- Place the molds onto large baking sheets. Bake in preheated oven at 350 degrees for 30 minutes or until golden. Remove from the oven. Cool in the molds for 15 to 20 minutes or until firm. Remove bread from the molds. Transfer to a wire rack and allow to cool completely before slicing.
- When ready to use turn the buns on their side and slice in half to create a top and bottom portion (see video)