Next Level Butter Buns (keto, egg white bread)

Next Level Butter Buns
  • 1 tsp honey (5g) **can be replaced with 1 tsp inulin**
  • 1 cup warm of water (236ml)
  • 1 tsp active dry yeast
  • 100 g egg white protein powder (1 1/4 cups)
  • 1/2 tsp cream of tartar
  • 1/2 tsp redmond real salt
  • 1 tbsp gelatin powder (10g)
  • 2 tbsp allulose (18g)
  • 2 tbsp arrowroot powder (16g)
  • To add after whipping:
  • 1 tsp butter flavor/extract, optional
  • 2 tbsp acacia fiber powder (12g)
  • 2 tsp yolk powder OR 2 tbsp whole egg powder
  • 1 stick salted butter, frozen and grated (120g)
  • flake salt
  1. Preheat the oven to 325 degrees.

  2. Grate or shred the stick of frozen butter and transfer it back to the freezer until time to add it to the batter.

  3. Prepare a silicone hamburger bun pan by spraying with cooking spray.

  4. Whisk together the honey and warm water in the bowl of your stand mixer.

  5. Sprinkle the yeast over the water mixture. Allow to stand for 3-5 minutes to allow the yeast to bloom.

  6. Add in the egg white powder, cream of tartar, salt, gelatin, allulose and arrowroot.

  7. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes.

  8. Reduce speed to low and add in the butter extract, acacia fiber powder, yolk or whole egg powder and frozen butter shreds.

  9. Mix on low just until combined.

  10. Quickly divide batter into the 8 wells of the silicone bun pan and sprinkle with flake salt.

  11. Bake in the preheated oven for 30 minutes.

  12. Remove the buns from the oven and allow to cool in the pan for about 5 minutes.

  13. These buns are best served warm. Enjoy!