HOW TO MAKE KETO PECAN BUNS - LIGHT, SOFT, FLUFFY & CRISPY WHEN TOASTED !

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
*********
Pecan is one of the healthiest nuts to consume and it also has the lowest carb content among all nuts. One similarity between pecans vs. walnuts and other common nut varieties is that they are botanically classified as a fruit cultivar known as a “drupe,” or “stone fruit.” Drupes contain a small seed on the inside, a shell of some kind surrounding the seed and an outer “fleshy” component.
The word “pecan” actually means “a nut that requires a stone to crack.”
Not only are pecans high in healthy fats, protein and fiber, but pecans are also brimming with key nutrients like manganese, copper and thiamine. Plus, they’ve been tied to a number of impressive health benefits, from improved heart health to better brain function and beyond. Pecans are loaded with antioxidants, which are important compounds that help protect against oxidative stress and inflammation. They also have anti inflammatory properties.
What's more ? They make the most delicious keto bread that is light, soft, fluffy and crispy when toasted. The only down side of using pecans is that they cost much more than other nuts but considering their health benefits, I think it's worth it.
The recipe can be viewed and printed at this link ;
www.lowcarbrec...
[Total Servings = 6]
NUTRITION INFO PER SERVING
Total Carb = 6.6 g
Dietary Fiber = 4 g
Net Carb = 2.6 g
Calories = 166
Total Fat = 14.2 g
Protein = 4.6 g
DRY INGREDIENT
Pecans = 120 g / 1 cup
Coconut Flour = 45 g / 3/8 cup
Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume before using. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success - • PSYLLIUM HUSKS VS POWD... )
Baking Powder = 8 g / 2 tsp
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Eggs = 4 large egg whites (153 g) OR 2 whole eggs {The protein from egg whites helps to boost the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)
Apple Cider Vinegar = 28 g / 2 tbsp
Hot or Boiling Water = 90 ml / 6 tbsp for ground psyllium husk
= 40 ml / 2.7 tbsp for psyllium powder
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Grind the pecans together with the coconut flour until you get a "meal" texture (see video on the grinding process). The reason I added coconut flour is to help to absorb the excess fats from pecans so as to ease the grinding process. It's important to pulse, not blend as blending will easily turn them into butter. You can also grind more and store them in the fridge or freezer.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients and mix until a dough is formed. Knead the dough for a while. The dough is quite sticky so you can wet your hands for easier handling.
5. The dough using psyllium powder is much softer but if it is too soft to shape it then just add a tiny bit more psyllium powder. Do not add too much as the buns will be denser and wetter.
6. Portion the dough at 80 or 90 g each. This recipe makes 6x80 g buns or 5x90 g buns. In the video, I made double the portion and another portion using psyllium powder. Of course, if you make them smaller, you will have more buns.
7. Shape into a ball and place on a baking tray lined with parchment paper.
8. Top with any seeds, nuts or herbs of your choice (optional).
9 Bake for 30 mins or until golden brown. The buns are done when they feel light to the touch and sound hollow when you tap on their sides.
10. Cool completely.
11. These pecan buns are delicious eaten straight as they are light, soft and fluffy. But they are also crispy when toasted.
12. These buns can be stored at room temperature for a few days if you have a cool and dry climate otherwise, its best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.