Protein Fitness Buns
Egg white, almond flour, and soy protein isolate make these buns rich in protein, while coconut flour, pectin, and xanthan help them hold their shape without standard bread flour. The small amount of erythritol does not make them sweet and mostly balances the flavor. They work well as a low-carb bun alternative for breakfast sandwiches and everyday use.
Mix almond flour (80 g), soy protein isolate (25 g), coconut flour (20 g), pectin (4 g), xanthan gum (4 g), and baking soda (2 g). In another bowl combine egg white (180 g), coconut oil (30 g), erythritol (10 g), citric acid (2 g), and table salt (2 g), then stir until smooth.
Combine the two mixtures and work the dough well with a silicone spatula for 1-2 minutes so that no dry areas remain. Cover the bowl and chill the dough in the refrigerator for 2 hours; during this time it becomes firmer and holds its shape better.
Divide the dough into 6 equal pieces, wet your hands, and shape round buns. Place them on a cold baking tray lined with parchment and bake in a preheated oven at 150-160 C for 50-60 minutes until the tops are dark golden and the buns spring back lightly when pressed.
Cool the buns completely on a rack. If you cut them too early, the crumb will stay damp and smear, so let them cool quietly first and only then use them for sandwiches or toast them lightly.
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