Almond buns

Egg white, Almond flour, Erythritol, Coconut oil, Soy protein isolate, Coconut flakes or flour, Xanthan gum, Pectin, Baking soda, Citric acid, Cooking salt

Combine the dry ingredients: 5 min, Whisk with a mixer: 5 min, Mix: 5 min, Knead the dough: 2 min, Chill in the refrigerator: 2 h, Cooking: 10 min, Bake: 1 h, Cool down: 15 min

In a separate bowl, mix almond flour (80 g), erythritol (50 g), coconut flour (20 g), soy protein isolate (25 g), xanthan gum (4 g), apple pectin (4 g), and baking soda (2 g) well.

In another container, combine citric acid (2 g), salt (2 g), and room temperature egg white (180 g). Whisk together until the ingredients are combined.

Combine both mixtures and also add liquid coconut oil (30 g), and mix thoroughly with a whisk.

After that, knead the dough with a silicone spatula for 1-2 minutes.

Wrap the kneaded dough in plastic wrap and refrigerate for at least 2 hours.

After chilling, form rolls of the same weight and size, wetting your hands with room temperature water.

Transfer the formed rolls to a cold baking tray lined with parchment paper.

Bake them in a preheated oven on the “top+bottom” mode at a temperature of 150-160°C for 50-60 minutes.

If after 60 minutes the rolls are not baked through, check them with a skewer and, if necessary, bake for another 10 minutes at a temperature of 140°C. If that’s not enough, bake for another 10 minutes, each time reducing the temperature by 10 degrees until the rolls are ready.

Cool the finished rolls at room temperature on a wire rack.