I was a bread lover - back then I can survive on bread and bread alone! Of course I have to say goodbye to my bread the day I decided to change my eating lifestyle and became a full-time keto-er.

This never stop me from searching for the best and yummiest Keto-friendly buns/bread.

Ask my family and they can tell you the various kind of "failure" bread I've baked to date...ranging from edible to those that went straight to the bin.

Today I will be sharing with you my keeper recipe for Keto bun....yes it is definitely a keeper recipe!

My quest for the perfect keto bun recipe is finally complete with this amazing Famous Keto Bun!

Let's cut the story short because I bet you are scrolling straight down to the recipe by now...haha!

Happy Baking our Famous Keto Bun!!!!

The Famous Keto Bun

(9 serving ~ depending on the bun size)

Ingredients

150 gm Almond Flour

40 gm Psyllium Husk Powder

2 tsp Baking Powder

1 tsp Salt

2 tsp Apple Cider Vinegar 

225ml Boiling Water (I used lukewarm for easier handling of the dough)

3 Egg Whites

*Optional: Sesame Seeds

Directions:

1. Preheat the oven to 170°C.
2. In a mixing bowl, combine all dry ingredients together (except sesame seeds, if using) and mix it well.
3. Add in the water, vinegar and egg whites to the bowl, mix it with a spatula or hand. Watch out!...don't over mix the dough. The dough consistency should resemble Play-Doh. 
   
4. Shape the dough into ball/bun (Tips: Moisten hands for easier handling of the dough). Place on greased baking sheet. Sprinkle sesame seeds (optional) and/or glaze the buns with the leftover egg yolks (optional too!)
      
   
5. Bake in the oven for 30-40 minutes (depending on the size of your buns) until golden brown. (Tips: They are done when you hear a hollow sound when tapping on the bottom of the bun)
    
   
   
   
   
   Adapted from DietDoctor

This bun reminded me of a mooncake (the store just started selling mooncake for Chinese Mid-Autumn festival)....haha! Something fancy on the inside with the look of regular bun. 

This bun recipe is very versatile - if you are not in a mood to do some kneading then you can just add cocoa powder and chocolate chips (option 2: ketchup and cranberries) with the rest of the ingredients in the bread maker.

I used Tesco Bread Maker to knead and to complete the first proofing then baked it in the Philips AirFryer. 

AirBaked Chocolate & Cranberries Bun

170gm Milk

170gm Whipping Cream

40gm Sugar

3/4 tsp Salt

40gm Butter

20gm Milk Powder 

500gm Bread Flour

2 tsp Instant Yeast

Condiments:

10gm Ketchup (use tomato paste for a more intense color)

50gm Dried Cranberries

5gm Cocoa Powder

50gm Chocolate Chips (flour and freeze it!)

Glaze (optional):

1 Egg (beaten)

Directions:

• Sprinkle some flour (i used bread flour) on the chocolate chip and coat it evenly then freeze it for about 15 minutes. (Tips: this step will help the chips melts and still be visible after baking - not melted and incorporated with the dough)
  
• Place all the ingredients (excepts condiments) in the bucket following the the order given in your manufacturer's manual, or in the order listed here.
  
• Set the machine to Dough mode and let it run till the end.
  
• Once the Dough mode is done, place the dough on a pastry mat and punch out the air. Divide the dough into 3 portions. 
  
• Mix each kind of condiments with a portion of the dough. Knead it well to make sure the color is even. 
   
   
  
• One portion will be the white color (no need to mix anything). Second portion to be mixed with ketchup and cranberries to create orange dough. Third portion to be mixed with cocoa powder and chocolate chips to create chocolate dough. 
  
• Wrap the dough with cling film and let it proof for 10 minutes.
  
• Punch the dough to get all the air out then start making smaller balls portion.
• Flatten one of the white small ball dough then wrap it around with one of the colored dough. You can do it the other way around too!
   
   
   
  
• Shape into balls and pinch to seal at the bottom. Repeat the same for all the dough.
• Line the Airfryer basket with baking sheet, place the balls in the basket and cover with a damp cloth.
  
• Let it proof for another the second time (40 minutes to 1 hour). Once it is ready, brush some egg wash on the dough before baking. 
   
  
• Preheat the Airfryer at 150°C. 
• AirBaked these buns at 150°C for 15-18 minutes or until golden brown.
   
   
   
   
  

My husband and I are not a big fan of coffee but somehow my hubby has this habit of buying instant coffee so now the kitchen cupboard is loaded with different brands of instant coffee. So today I've decided to make good use out of these instant coffee powders.

Another simple recipe - just put all the ingredients and let the bread maker to do all the work! Haha!

 

I've tried few coffee bread recipe but most of them have very light or no hint of coffee in the bread at all. But this recipe is definitely a keeper because it has that "ooompph" of coffee in the bread - thanks to the Cocoa powder added in the bread.

PS: Somehow this bread taste like the OldTown brown bread!

Instant Coffee Bread Loaf

75gm Milk
75gm Whipping Cream
40gm 3-in-1 Instant Coffee Powder (to be dissolved in Hot Water)
50gm Hot Water (dissolve the coffee powder)
1 Egg
1 tsp Salt
40gm Brown Sugar
15gm Cocoa Powder (unsweetened)
270gm Bread Flour
30gm Cake Flour
1 1/2 tsp Instant Yeast
30gm Butter (to be added lastly)

Glaze (optional):
1 Egg (beaten)

Directions:

• Dissolve the instant coffee powder in hot water. 
  
• Place all the ingredients (except butter) in the bucket following the order given in your manufacturer's instructions, or in the order listed here. 
   
   
  
• Set the machine for Sweet setting and 2.0 lbs size, and set the Color/Crust to Light.
• Once all the ingredients are incorporated (dough is already forming), add in the butter.
   
  
• Just before the machine starts to bake, brush some egg on the top of the bread.
   
   
  
• Once done baking, turn the loaf out and let it cool completely before slicing the bread. 
   
   
  

Salam Aidilfitri and happy holidays!

I'm having a not-so-fun holidays as I have to cancel my trip to Thailand because I'm down with flu and sore throat. Let's not dwell in my unsuccessful trip to Thailand but check out my freshly baked Italian Herbs Loaf!

This bread reminds me of those served at Italiannies...yum! Many years ago when I first dined in Italiannies I was impressed with their Herbs Infused Olive Oil. Since then I've been making my own Herbs Infused Olive Oil and believe me it is really easy to make one yourself.

To make your own Herbs Infused Olive Oil - you will need a brand new bottle of olive oil (250ml) and some Italian herbs. Pour the Italian herbs (about 4 tbsp) into the olive oil. Close the olive oil cap and let it sit for a week before using it for more herbs flavor to be infused in the oil.

This homemade Italian Herbs Infused Olive Oil is very versatile as you can use it for your regular cooking - great for bread dipping (with Balsamic vinegar), cooking pasta and stir-frying mushroom.

  

I used the Italian herbs infused olive oil in this recipe for a more richer taste of Italian herbs, alternatively you can use regular olive oil.

Italian Herbs Loaf

240gm Milk (you can also use water instead of milk)
30gm Olive Oil (I used my homemade Italian Herbs Infused Olive Oil)
1/2 tsp Salt
30gm Sugar
375gm Bread Flour
1 1/2 tsp Dried Italian Herbs
1 1/4 tsp Instant Yeast

Topping (optional):
Olive Oil (for brushing, again I used Italian Herbs Infused Olive Oil)
Coarse Salt
Ground Black Pepper

Directions:

• Place all the ingredients in the bucket following the order given in your manufacturer's instructions, or in the order listed here. 
• Set the machine for Basic setting and 1.5lbs size, and set the Crust/Color to Light. 
• Just before the machine start to bake (when the dough has finished proofing), brush the top of the loaf with olive oil and sprinkle over with coarse salt and ground black pepper. 
   
   
    
  
• Once done, turn the loaf out onto a wire rack as soon as possible. Let it cool completely before slicing the bread.