Let us be real for a second, most keto bread taste like a sponge that was left behind on the back of the refrigerator. Drier, joking, strange sweet … not what you want when you miss real rolls. Especially the way you get with roast duck or Char Siu in a Chinese business. You know them. Soft, but not damp, a bit tough, shiny and covered with sesame seeds that actually stick.

Here is a recipe for sesame keto rolls that do not suck. They are low -carbohydrates, actually soft and the sesame beats as it should. I played this recipe around for far too long and optimized things to make it close to the original texture. This version is not only edible, but also good enough to serve with real Chinese food.

What you need (don’t worry, nothing strange)

Dry stuff:

• 1 ¼ cup of almond flour (super fine, not the chunky species)

• ¼ cup of coconut flour

• 2 tablespoons of psyllium husk powder (not flakes, powder!)

• 1 tablespoon of baking powder

• pinch of salt

Wet stuff:

Toppings:

How to make this without losing your mind

Step 1: Preheat first

Turn your oven to 180 ° C (that’s about 350 ° F). Do not skip this – Buns need a consistent warmth from the start or they become sad and flat.

Step 2: Mix dry things

Take a large bowl and mix all of your dry ingredients: almond flour, coconut flour, psyllium shell powder, baking powder and salt. Use a whisk or just your hand – climb up the lumps.

Psyllium is the key here. It soaks up the liquid and gives the rolls that stretch. Without them, they will disintegrate like a bad biscuit.

Step 3: Add wet stuff

Pour your eggs in a smaller bowl, into the warm water, the oil and the vinegar. Grind it together until it looks like a smoothie that nobody wants to drink.

Pour this wet mixture into the dry stuff. Now mix as you mean. It will look too wet at first – don’t panic. The psyllium occurs after about a minute and thickens it.

As soon as it is doughy (a little sticky, but durable), they are good.

Step 4: Form the rolls

Share the dough into 6 same pieces. Roll them in balls and flatten them lightly so that they look more like real rolls.

Place them on a lined baking sheet. Leave a little space between them – they don’t get up much, but they blow easily.

Step 5: egg wash + sesame

Beat your additional egg yolk and spread it over every roll. Do not drown them, just a nice, even layer.

Spread the seeds about it. Press them in gently so that you do not drop all after baking. Be generous – that’s the funny part.

Step 6: Bake

Throw the tray in your preheated oven and bake for 30 to 35 minutes. Keep an eye after 25 minutes. You should be golden and the tops are a little firm.

You don’t want to burn this shiny surface in the backware style, not pale.

Let them cool down for at least 10 minutes before cutting. Yes, I know it’s difficult.

What they are good with

These rolls are solid for themselves, but combine well with:

• Roast duck

• Lover remained pork belly (just add Hoisin sauce, thin cucumber slices, done)

• Chinese scrambled eggs and tomato

• Fried eggs and chilli oil

• Even keto burger if you are interested in fusion material

As soon as I even stuffed them with a crushed chicken, spring onions and a little carbohydrate soy sauce. Absolute mess. Would do it again.

Memory (because you want more later)

Let them cool completely and then push them into an airtight container. They stay soft at room temperature for about 2 days, 5 days in the fridge.

To warm them up: 10 seconds in the microwave or 3 minutes in the toaster oven. Do not bake them again or they go hard.

You can also freeze them. Wrap every roll in prison and then throw them in a zipper bag. Pull out one the night before and you are golden.

Misore that I made so that you don’t have to

• Used psyllium flakes instead of powder: Lila came out rolls. I mean it seriously. Don’t do it.

• Vinegar skipped: They became dense and heavy like hockey pucks.

• Used cold water: Slowed down. Warm water helps to activate the baking powder.

• Too much coconut flour: Dry. Dry like desert air. Stick to the crowd.

This is not one of these recipes that give you a complete scientific lesson, but these small details are important. You don’t have to rethink it – just follow it like the first time and optimize as soon as you know how to behave.

Not as bought in the shop. Better.

I will not lie and say that these rolls are 100% just like that, what they get from a Chinese bakery – but they come close enough without sugar, flour or carbohydrate. They are soft, they stick to the fillings and this sesame crust feels like real business.

If you are stuck to Keto, but still long for this bakery atmosphere with your food, bring these rolls there. No strange aftertaste, no Eggy crown. Proper rolls in particular that you don’t have to like.

If you try this, tell me how to do it. Or even better, screw it up and tell me How You screwed it up. That is half the fun. Sometimes I still forget the sesame and get angry when they come out of.

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