Sometime last year, BreadTalk Singapore launched this new ‘Boing Boing’ bread (love the cute name ?). They are little keto buns made with coconut flour, almond flour, psyllium husk and monk fruit. Supposed to be low in carbs and healthier than regular bread.

Tried the Boing Boing a few times. They tasted pretty good on their own as they were mildly sweet, probably due to the use of monk fruit sweetener which is also known as lo han guo. Very soft and pillowy too but they were expensive. 3 small round balls for S$3.50.?

This keto bun recipe is pretty much inspired by the Boing Boing. I wanted to make plain buns to go with spreads so I didn’t add monk fruit or any other sweetener in it.

Flexible recipe – you can make either buns or loaves

I made 8 small keto buns with this recipe but you can adjust according to what you want. Put the dough into a loaf tin and make a bread loaf. Or divide the dough into 4 equal portions to make bigger burger buns. If you’re doing this, then you’ll need to lengthen the time of baking by another 10-20 minutes.

Why add apple cider vinegar?

Apple cider vinegar will give the bun a bread-like texture and also add a touch of springiness to it. Don’t worry, you won’t even taste the apple cider vinegar in the buns at all.

How about hot water?

Hot water will help to activate the psyllium husk powder which will expand as it absorbs the liquid. Everything will bind together to form a pliable dough so you can knead and shape the buns.

These keto buns are not soft and fluffy like those standard dinner rolls or bread buns. They are a little on the denser side as they are packed with fibre. Just 1-2 pieces will be enough to fill you up.

Flavour is very well balanced. Not coconutty. Not eggy. Somewhat nutty rather. Tastes best when toasted. You can have it with butter, peanut butter, etc or turn them into mini burgers or sliders with fillings of your choice. Yum.

Tags: keto bakingketo breadlow carb bread