Fluffy Coconut Milk Buns (Keto & Dairy-free)

Fluffy Coconut Milk Buns
  • 1 tsp honey (5g, optional) **can be replaced with 1 tsp inulin**
  • 1 1/4 cups warm of water (295ml)
  • 1 tsp active dry yeast (optional)
  • 100g egg white protein powder (1 1/4 cups)
  • 1/2 tsp cream of tartar
  • 1/2 tsp redmond real salt
  • 1 tbsp gelatin (10g)
  • 2 tbsp allulose (18g)
  • 1 tbsp arrowroot powder (8g)
To add after whipping:
  • 3 tbsp acacia fiber powder (18g)
  • 1 tbsp coconut milk powder (6g) + about 1 tsp more for sprinkling, if desired
  • 1 tsp coconut extract (optional, use if you want to enhance the coconut flavor)
  1. Preheat the oven to 325 degrees. Prepare a silicone hamburger bun pan by spraying with cooking spray. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the honey mixture. Let stand for 3-5 minutes to allow the yeast to bloom. Add in the egg white powder, cream of tartar, salt, gelatin, allulose and arrowroot. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 3-5 minutes until you have stiff peaks. Reduce speed to low. Add in the acacia fiber and coconut milk powder and mix on low just until combined. Divide the batter into the 8 wells of the hamburger bun pan and bake in the preheated oven for 25 minutes. Remove from the oven and allow to cool in the pans for about 5 minutes. Dust with additional coconut milk powder if desired. These buns are best served warm. Enjoy!

Recipe Notes

Per bun:
Calories: 76
Total Carbs: 3.9g
Fiber: 2.2g
Fat: 0.4g
Protein: 11.5g


**Note: I don’t include the allulose carbs in the carb count because they are not absorbed by the body