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

It is true that bread has been a popular food around the world for a long long time and since many people are now trending toward more health-conscious so it is important that we find a way to make our favorite bread a healthy way.

I have always wanted to bake a sweet loaf for the family especially for my son so he can forget about his choc-jam sandwich for a moment.

I tweaked the recipe by adding some ground cinnamon and vanilla extract to mask the eggy taste and added sweetener to turn it into a sweet loaf.

The original recipe of Keto Bread was found in The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich.

This bread is crusty on the outside and light, airy and super soft on the inside!

 

Cinnamon Protein Bread (Keto Bread)
Ingredients (10 slices):
6 Large Eggs (separate the yolks and whites)
48gm Whey Protein (unflavored, unsweetened)
2 tbsp Ground Cinnamon
15gm Monk Fruit Sweetener (or any sweetener of your choice ; optional - only for sweet loaf)
1/2 tbsp Vanilla Extract (optional)

Directions:

1. Preheat the bread maker (using Bake Mode) and lightly grease the bread maker pan / bread pan. (Oven at 160°C)
2. Mix together all the dry ingredients (whey protein, ground cinnamon and sweetener) and set aside.
   
3. Whip the egg whites for few minutes until very stiff. 
4. Slowly fold in the dry ingredients into the egg white meringue. 
5. Then slowly fold in the egg yolks and vanilla extract (if using).
6. Pour the mixture into the prepared pan. 
   
7. Bake for 20-25 minutes in bread maker (oven: 30 minutes), until golden brown and the cake tester (wooden skewer) comes out clean.
   
8. Let completely cool before cutting or the bread will fall out. *bread will collapse slightly once it is cool*
    
   

Adapted from The Ketogenic Cookbook by Jimmy Moore & Maria Emmerich

It has been a while since I used the Tesco Bread Maker so today I decided to start up this awesome machine and let's bake a bread...and let the aroma of freshly baked bread fills the air!

This recipe is inspired by Karyin Toon and I tweaked the recipe a little by using BioGreen BG 100 Organic Oat Bran and increased the bread size to 2.0lb. Thank you, Karyin!

This bread is very soft and dense at the same time because of all the goodness of Oat Bran packed in the bread. If you prefer a more airy wholemeal bread then you may try out Wholemeal Black Sesame Loaf and Hearty Oat Loaf.

BG 100 Loaf (Oat Bran Loaf)

295gm Milk
1 Egg
45gm Sugar
320gm Bread Flour
100gm BG 100 (Oat Bran)
2 tsp Instant Yeast
50gm Butter (softened)

Directions:

• Put all the ingredients, except butter, in the bucket following the orders in your manufacturer's manual, or in the order listed here.
   
   
  
• Set to machine for Dough mode and let it knead for 20 minutes. Once the dough is formed, add in the butter.
• Once the time is up, switch the machine to Sweet mode and 2.0 lb size, and set the Crust/Color setting for light.
• Brush the top of the loaf with milk just before the baking begins.
   
  
• Turn the loaf out onto a wire rack as soon as possible after baking is complete.
  
• Cool completely before slicing the loaf. 
   
   
  

Don't ask me why I call it the "Killer Toast"....apparently this popular recipe was widely circulated among the Chinese food and baking sites. Thanks to many Facebookers that helped to translate the recipe into English and so I jumped on the bandwagon!

What is so famous about this Killer Toast? The bread is amazingly spongy "toink-toink" and pillowy soft, very irresistible texture!

It was really irresistible to the fact that I actually baked this bread twice in a day! No hassle, no fuss, just let the Tesco Bread Maker handle all the work!

The Killer Toast

180gm Egg + Milk (1 egg plus milk will give a total of 180gm)

30gm Sugar

1/2 tsp Salt

260gm Bread Flour

1 tsp Instant Yeast

30gm Butter

Directions:

•  Put all the ingredients in the bucket following the order given in your manufacturer's instructions, or in the order listed here. 
   
  
• Set the Tesco Bread Maker for the Sweet setting and 1.5 lb., and set the Crust/Color setting for light.
  
• Turn the loaf out onto a wire rack as soon as possible after baking is complete.
   
  
• Let it cool completely before slicing the bread. 
   
  

If there is one thing my family love, it's bread and I'm sure they will tell you nothing beats homemade bread! And definitely nothing compares to the freshly baked and warm loaf of bread...and it does freshen up my whole home, and add air of warmth and love during mealtime.

The heartiness and beauty of the loaf will make you ask for more. This is not any regular bread but it is a bread loaded with all the goodness of oat - now you know how healthy it is!

This bread is very light, moist and not dense even when it is baked with oat. Perfect bread that goes well with stew or soup. Or simply served with Olive Oil and Balsamic vinegar dip (...and my little darling loves the vinegar dip too - just like mommy!).

Hearty Oat Loaf

260gm Milk
40gm Butter (softened)
40gm Powdered Molasses (or the regular sugar)
3/4 tsp Salt
24gm Milk Powder
460gm Bread Flour
2 tsp Instant Yeast

Oatmeal Paste:
50gm Oats (I used Baby Rolled Oat; you can use instant oatmeal)
200gm Milk

Topping (optional):
Milk (for brushing)
Rolled Oats

Directions:

• Firstly, prepare the oatmeal paste. In a saucepan, add together oat and milk, and bring to boil over low heat until it reaches the oatmeal paste consistency. Remove from heat and set aside to let it cool. 
   
   
  
• Place all the wet ingredients (milk, butter and oatmeal paste) then follow by the dry ingredients in the bread maker pan. 
   
   
  
• Set the machine for Basic setting and 2.0 lbs size , and set the Crust/Color to light.
• Just before the machine starts to bake, brush the top of the dough with some milk and sprinkle it with rolled oats. 
   
  
• When baking is complete, turn the loaf out on a wire rack and leave it to cool before slicing the bread.