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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

Links to purchase other products via Amazon
Coconut flour ([ Ссылка ])
Ground golden flaxseed ([ Ссылка ])
Whole psyllium husk ([ Ссылка ])
Apple Cider Vinegar ([ Ссылка ])
8x4 inch loaf pan ([ Ссылка ])
Egg white powder ([ Ссылка ])

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Cream cheese and cranberry makes a perfect combination for the filling. The bun is soft with a lightly savory, tangy and sweet filling which I am sure the whole family will enjoy. And they are super easy to make.

The recipe can be viewed and printed at this link;

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For best results, weigh the ingredients!

[Total Servings = 6]
NUTRITION INFO PER SERVING
Total Carb = 10.3 g
Dietary Fiber = 4.4 g
Net Carb = 5.9 g
Calories = 218
Total Fat = 13.1 g
Protein = 15.4 g

DRY INGREDIENTS
Coconut flour = 60 g (1/2 cup)
Finely ground golden flaxseed = 60 g (1/2 cup)
Baking powder = 8 g (2 tsp)
Salt = 4 g (1 tsp)
Whole Psyllium Husks = 18 g (2 tbsp) (Note: Must be ground until half its original volume, then weigh it)

WET INGREDIENTS
Apple cider vinegar = 30 ml (2 tbsp)
Hot or boiling water = 240 ml (1 cup)
Fresh Egg whites = 6 large (216 g)
Note:
1. For liquid egg whites, use the same amount at 216 g.
2. For egg white powder, use 38 g of egg white powder + 210 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

FILLING
Cream cheese (softened) = 160 g (2/3 cup)
Monk fruit = 40 g (3 tbsp)
Unsweetened dried cranberries = 30 g (1/4 cup) (Note: You can choose to omit this)

DIRECTIONS
1. Preheat the oven at 350 F or 180 C.
2. Prepare the filling. Soak the dried cranberries in water for 10 minutes to soften. Drain and dry with paper towel then chop into smaller pieces. In a bowl, add the cream cheese and mix until smooth and creamy. Add the sweetener and mix until soft and creamy. Lastly, add the dried cranberries and mix until well combined. Set aside.
3. Prepare the dough. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until a dough is formed.
5. Divide the dough into 6 x 110 g each.
6. Wet your hands for easier handling. Shape the dough into a ball then flatten it as much as possible. Scoop the filling onto the center of the dough. Fold over and pinch to seal the edges. If the edges are not sealed properly, there will be leakage during baking. Roll into a ball again and place on a baking tray lined with parchment paper.
7. Brush with 1 egg yolk + 1 tbsp water.
8. Top generously with white sesame seeds.
9. Bake for 30 minutes or until cooked at the lowest rack.
10. It is normal that certain parts of the top of the bun may deflate slightly after coming out of the oven. This is because the filling is heavy and sits at the bottom, so the top becomes hollow. However, this does not happen to all the buns.
11. Cool on a wire rack.
12. These buns can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.

NOTE
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