Low carbs buns


1/2 cup coconut flour

2 tbsp psyllium husk

4 large eggs

180-200ml water

4 tbsp butter, ghee or coconut oil

1/2 tsp baking powder

1 pinch salt

Sesame, sunflower or pumpkin seeds to taste for sprinkling the top.


1. Preheat the oven to 180-200 C.

2. Line a baking sheet with parchment paper or silicone mat.

3. In a mixing bowl mix all the dry ingredients.

4. In a separate mixing bowl beat the eggs with the melted butter and water, so that you have a smooth mixture.

5. Now add the dry ingredients into the wet ingredients. Continue mixing.

6. Let the dough sit for 5-10 min.

7. With damp hands paste together little balls (If the dough is too watery add a little psyllium or coconut flour. About 1/2-1 tsp Then mix together and paste together again).

8. Place the dough balls onto the baking sheet. Slightly compress them so they look like buns.

9. Bake at 180-200 C for 25-35 min until fully baked. Check if its fully baked with a wooden toothpick and see if a crust forms on top of the buns.

Flax seed and coconut flour bread


4 eggs

4 tbsp flax seed flour (I ground some flax seeds)

3 tbsp coconut flour

1 tsp baking powder

1/2 tsp salt

1 cup sour cream

Unsalted butter or coconut oil to grease loaf pan

Sesame seeds to taste for sprinkling


1. Preheat the oven to 180C (350F).

2. Beat the eggs and salt with a mixer until the mass increases in volume by 2 times. (2-3 minutes).

3. Add the baking powder, flax seed flour, and coconut flour.

4. Add the sour cream (the consistency of the mix needs to be similar to the sour cream).

5. Let the mixture sit for 5 minutes. If the mass of the mixture is liquidy then add flax seed flour. If the mixture is too thick add a little sour cream.

6. Grease the pan with butter or coconut oil and pour the mixture into the pan. Sprinkle the top with sesame seeds.

7. Bake the bread at 180C (350F) for 50-55 minutes. Check if its ready with a wooden toothpick.