Ingredients

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Eggs                                       2
FiberFlour                             50g

Warm Water                           20g
Extra virgin olive oil                20g
Himalayan pink salt            1 /4 tsp
Baking powder                      1 tsp
Xanthan gum                      1/4 tsp
Sesame or poppy seeds      optional

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Instructions

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1. Pre-heat oven to 180C static.

2. Using an electric whisk, whip eggs until foamy and tripled in volume, then add EVOO and water and whip again to combine.

3. Incorporate FiberFlour, baking powder, salt and xanthan gum, by whisking a little more.

4. Spread 2-3 drops of EVOO inside each hole of a 4 tart/yorkshire pudding mould (each hole = 10cm Ø - SEE NOTES BELOW).

5. Spoon in the bun mixture and sprinkle sesame or poppy seeds, or both, if using.

6. Bake for 15 mins or until amber brown.

7. Open oven door, slide baking rack out half-way and leave until cooled.

8. You may need to prize them off with a small flexible spatula if a bit stuck.

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Tips:

• The mixture will be quite thick and gloopy (see pics ^^^ in post). You may need to use your fingers or a slightly wet flexible spatula to spread it evenly into the mould holes, but DO NOT flatten it, or you'll lose the airiness.

• Don't overbake. Expect the buns to rise and then deflate a little. 

• Store loosely covered on your kitchen worktop. No need to refrigerate. Can be frozen.

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Original low carb, high fibre burger bun bread recipe from Queen Keto