Oopsie bread recipe keto + gluten free
Oopsie bread recipe keto, low carb buns dairy free made of avocado! Easy, gluten free burger buns.
Servings: 4 oopsie bread
Preheat oven to 320 F (160 C)
Cover a cookie rack with cooking paper. Set aside.
In a large mixing bowl, using an electric whisk, whisk the egg white until it forms some bubbles on the sides- about 30 seconds.
Add the cream of tartar and keep whisking on high speed until a stiff peak form. Set aside.
In a food processor with the S blade attachment place the ripe avocado flesh.
Process until smooth and creamy. You may have to stop the food processor every 20 seconds, scrap down the side of the bowl with a spatula and process again. You want a creamy avocado puree with no lumps.
Place the creamy avocado puree onto the fluffy egg white.
Add the almond meal, baking soda and psyllium husk powder.
Using a spatula or wooden spoon gently combine all the ingredients, rubbing the fluffy egg white with all the others ingredients. Don't go too fast to keep the mixture light and fluffy like for a souffle.
Keep stirring until all the ingredients are coming together and no more lumps appears. You should obtain a fluffy batter with a pale green color.
Spoon the batter onto the cookie rack covered with cooking paper. You must evenly split the batter into 4 buns.
Use the back of your spoon to flatten the batter and shape regular round buns.
It is optional but you can sprinkle some sesame seeds on top of each buns before baking. Usually 1/4 teaspoon per bun is enough.
Bake at 320 F (160 C) for 15 minutes or until the sides are slightly golden and the center is set.
Cool down on a rack for 10 minutes and use as regular hamburger buns.
Note 1: I highly recommend to eat those straight away after baking although you can rewarm the buns in a toaster 30 seconds the next day but it will loose the light fluffy texture
Serving: 1bread | Calories: 80kcal | Carbohydrates: 3.7g | Protein: 11.6g | Fat: 9.8g | Fiber: 2.2g