Almond buns
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Almond flour | ||
| Coconut flakes or flour | ||
| Baking powder without starch | ||
| Cooking salt | ||
| Xanthan gum | ||
| Egg ? 1 pc ≈ 50 g 150 g ≈ 3 sheet | ||
| Sour cream 30% | ||
| Product release: | 324 g | |
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Cooking time
| 10 min | ||
| 30 min | ||
| 30 min | ||
| 1 h | ||
40 min - 2 h 10 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 12.1 g |
| Fats | 27 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3 g |
| Calories | 327 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.3 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 25.2 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.05 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 239 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 34% | 24% | 20% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 91% ◦ Egg: 7% ◦ Sour cream 30%: 2% E | 46469946? |
| iWhich products: ◦ Almond flour: 48% ◦ Egg: 42% ◦ Sour cream 30%: 10% B2 | 40478637? |
| iWhich products: ◦ Egg: 90% ◦ Almond flour: 10% B7 | 34348629? |
| iWhich products: ◦ Egg: 83% ◦ Almond flour: 9% ◦ Sour cream 30%: 7% B4 (Choline) | 23305229? |
| iWhich products: ◦ Egg: 86% ◦ Sour cream 30%: 14% B12 | 20201819? |
| iWhich products: ◦ Egg: 76% ◦ Almond flour: 13% ◦ Sour cream 30%: 10% B5 | 18183015? |
| iWhich products: ◦ Egg: 73% ◦ Almond flour: 27% B6 | 99196? |
| iWhich products: ◦ Almond flour: 50% ◦ Egg: 40% ◦ Sour cream 30%: 10% B1 | 89177? |
| iWhich products: ◦ Almond flour: 94% ◦ Egg: 3% ◦ Sour cream 30%: 2% B3 | 67125? |
| iWhich products: ◦ Almond flour: 53% ◦ Egg: 46% B9 | 66124? |
| iWhich products: ◦ Egg: 80% ◦ Sour cream 30%: 20% A | 57126? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 50% ◦ Egg: 39% ◦ Sour cream 30%: 10% Phosphorus | 34344734? |
| iWhich products: ◦ Almond flour: 93% ◦ Egg: 6% Copper | 34346930? |
| iWhich products: ◦ Egg: 90% ◦ Sour cream 30%: 6% ◦ Almond flour: 4% Selenium | 2929532616 |
| iWhich products: ◦ Almond flour: 92% ◦ Coconut flakes or flour: 6% ◦ Egg: 2% Manganese | 27344131? |
| iWhich products: ◦ Almond flour: 53% ◦ Egg: 43% ◦ Coconut flakes or flour: 3% Iron | 2411197? |
| iWhich products: ◦ Almond flour Boron | 23234623? |
| iWhich products: ◦ Almond flour: 90% ◦ Egg: 6% ◦ Sour cream 30%: 3% Magnesium | 18235721? |
| iWhich products: ◦ Cooking salt: 76% ◦ Egg: 21% ◦ Sour cream 30%: 3% Sodium | 14142614? |
| iWhich products: ◦ Almond flour: 54% ◦ Egg: 40% ◦ Sour cream 30%: 5% ◦ Coconut flakes or flour: 2% Zinc | 141930143 |
| iWhich products: ◦ Almond flour: 57% ◦ Egg: 22% ◦ Sour cream 30%: 21% Calcium | 12121212? |
| iWhich products: ◦ Almond flour: 63% ◦ Egg: 22% ◦ Sour cream 30%: 12% ◦ Coconut flakes or flour: 3% Potassium | 8111210? |
| iWhich products: ◦ Egg: 98% ◦ Cooking salt: 2% Iodine | 881356 |
| iWhich products: ◦ Almond flour: 92% ◦ Coconut flakes or flour: 8% Fibers | 7111110? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg: 74% ◦ Almond flour: 26% Oleic acid (Omega-9) | 577110265? |
| iWhich products: ◦ Egg Arachidonic acid (AA, Omega-6) | 195611137? |
| iWhich products: ◦ Almond flour Linoleic acid (Omega-6) | 17254223? |
| iWhich products: ◦ Egg: 51% ◦ Sour cream 30%: 27% ◦ Coconut flakes or flour: 22% Palmitic acid (Saturated) | 14142114? |
| iWhich products: ◦ Almond flour: 63% ◦ Egg: 38% Alpha-linolenic acid (Omega-3) | 5896? |
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Inventory: Oven
Difficulty: simple
Max. per day ≈ 667 g ?Из расчета максимум 20 гр углеводов в день
Servings: 3 (1 serving ≈ 108 g)
Digestion time: 4 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Almond flour, Coconut flakes or flour, Baking powder without starch, Cooking salt, Xanthan gum, Egg, Sour cream 30%
Mix the ingredients: 10 min, Bake in the oven: 30 min, Cool down: 30 min, Chill in the refrigerator: 1 h
Keto, LCHF: Recipes, Rules, Description
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Start by mixing all the dry ingredients: almond flour (80 g), coconut flour (8 g), baking powder (3 g), salt (2 g), and xanthan gum (0.5 g) in a bowl until homogeneous.
Then in another bowl, combine all the wet components: eggs (150 g, 3 pcs) and 15% sour cream (80 g), mix thoroughly.
Next, combine both mixtures, gently stirring until you have a uniform dough.
Fill prepared molds with the dough, filling them up to 2/3 full.
Place the molds in a preheated oven and bake for 25-30 minutes until the buns are golden brown and spring back when touched. Baking temperature: 180°C, top and bottom heating without convection.
After baking, immediately remove the buns from the molds and let them cool completely on a rack.
Place the cooled buns in the refrigerator for 1 hour for a better texture.
The cooling and resting process of the buns is important for the even distribution of remaining moisture, which helps stabilize the texture.
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