Light and fluffy keto buns, made with the Buns & Tortilla Baking Mix. Or you can make smaller soup sized buns. Add you favorite seeds and a teaspoon of herbs or spice for variations.
Pour dry mix, flax seeds and baking powder into bowl. Add in egg white and mix lightly then pour in boiling water.
Mix until the dough starts to come together into a gelatinous ball. Continue mixing for 1 to 2 minutes until dough has cooled down. Use a stand up mixer or mix by hand with a spoon.
Knead dough into a soft ball, cut into 2 pieces for large buns. Form each piece into 2 uniform balls.
Place dough balls on parchment paper on a microwave plate. Keep dough evenly spaced it will double in size.
Microwave on high for 6:30 minutes. Based on 900 watts microwave.
Let cool and dry on a rack. Once buns are dry keep in an airtight container.
Will keep at room temperature for a 2 days or refrigerate for longer life up to 8 days.
Recipe Note
For smaller buns divide dough into 4 balls and microwave for 5:45 minutes
