Low Carb Breakfast Buns
Low Carb Breakfast Buns
Prep time: 10
Cooking time: 25

Makes 4

3/4 cup almond flour
1 Tbsp flax seeds
1 Tbsp sunflower seeds
2 Tbsp psyllium husk powder
1 tsp baking powder
1/2 tsp salt

2 Tbsp olive oil (extra virgin, or light)
2 eggs
1/2 cup sour cream

**Thank you to one of our lovely group members who posted this idea!**

  1. Preheat oven to 200 C
  2. Mix almond flour, seeds, psyllium, salt, and baking powder in a bowl.
  3. Add eggs, olive oil, and sour cream and mix in carefully.
  4. Very important: Let the combined mixture sit for at least 5 minutes.
  5. Cut the dough into 4 pieces. Shape into balls and put in a cake pan. (Use a high-sided circular pan, but anything really will work here so long as it has sides.)
  6. Bake for approximately 20-25 minutes.
  7. If your dough is sticky and difficult to shape, have you ensured it has sat for at least 5 minutes before trying to work with it? Also, while it is sticky, it should be fairly easy to shape. After allowing it to sit for 5 minutes after mixing, divide the dough into 4 parts. Pick up a part and lightly shape it into a circle, and place it into your pan. You could also use a drop or two of oil on your hands, if you feel it's still just a bit too sticky for you.
  8. Use parchment paper underneath these instead of spray or grease on the pan to prevent sticking.
  9. Make multiple lots of (most) of the dry ingredients and put them in zip lock bags. Then you only need to add the oil, eggs and sour cream to create and cook another 4 rolls.

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