Keto Hazelnut Buns
Indulge in the nutty, rich flavors of Keto Hazelnut Buns, an irresistibly soft and satisfying low-carb treat perfect for breakfast, snacks, or pairing with your favorite meal. Made with nutrient-packed hazelnut and almond flours, these delicious buns are flavored with a hint of natural sweetness from erythritol and enhanced by the crunch of chopped hazelnuts. The recipe features wholesome keto-friendly ingredients like psyllium husk for a soft texture, unsalted butter for richness, and apple cider vinegar for balance. Ready in just under 45 minutes with minimal prep time, these buns are baked to golden perfection and offer a delightful way to enjoy comfort food while staying on track with a keto lifestyle. Whether served warm or stored for later enjoyment, these Keto Hazelnut Buns are a gluten-free, sugar-free, and absolutely scrumptious addition to your kitchen repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups hazelnut flour
- 0.5 cup almond flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons erythritol
- 2 tablespoons ground psyllium husk
- 3 large eggs
- 0.25 cup unsalted butter, melted
- 1 teaspoon apple cider vinegar
- 0.5 cup warm water
- 0.25 cup hazelnuts, chopped
- 1 tablespoon coconut oil or butter, for greasing
Instructions
Preheat your oven to 350°F (175°C). Grease a muffin pan or a bun tray with coconut oil or butter.
In a large bowl, combine the hazelnut flour, almond flour, baking powder, salt, erythritol, and psyllium husk. Mix well to ensure there are no lumps.
In a separate medium bowl, whisk together the eggs, melted butter, and apple cider vinegar until smooth.
Pour the wet ingredients into the dry ingredients. Add the warm water and mix until a thick batter forms.
Fold in the chopped hazelnuts, distributing them evenly throughout the batter.
Divide the batter equally into the greased muffin pan or bun tray, using your hands or a spoon to smooth out the tops.
Bake in the preheated oven for about 25-30 minutes, or until the buns are golden brown and a toothpick inserted into the center comes out clean.
Allow the buns to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Serve the buns warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 11.8 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 443 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
