RO's KETO BUNS

(Recipe from Sugar-Free Londoner blog)

I make a batch of these once a week, half savoury half sweet, and put them in the freezer. I take one one or two the night before to have them ready for the next day.

Ingredients
Basic (savoury)
9 egg whites room temperature (leave the carton on the counter all day or overnight)
3 egg room temperature
3/4 cup boiling hot water
3/4 cup almond flour
3/4 cup coconut flour
3 tbsp psyllium husk powder
3 tsp baking powder
1/2 tsp. salt
sesame seeds, for sprinkling optional

"Sweet"
Above recipe plus 1/8 to 1/4 cup Swerve or Monkfruit
approx 1/2 Tbsp finely grated orange rind
I tsp vanilla extract
1 tsp cinnamon

Instructions
Preheat the oven to 180 Celsius / 356 Fahrenheit.
Mix your dry ingredients. Then put all ingredients into a food processor or mix with an electric blender until smooth, about 20 seconds. Don't over-mix the dough.
Let the dough sit for a couple of minutes so the flours can absorb the moisture.
Separate the dough into 12 equal portions and form buns. Easier of your hands are a little wet - the dough is sticky.
Place the buns on a baking sheet lined with parchment paper. Sprinkle with sesame seeds or seeds of choice. Make a criss-cross cut on the top and bake for around 25 minutes or until browned.

If the buns are browned before the 25 minutes are up, cover with aluminium foil to prevent them from burning.

Nutrition
Serving: 55grams | Calories: 109kcal | Carbohydrates: 8.3g | Protein: 7.3g | Fat: 5.5g | Saturated Fat: 0.7g | Fiber: 5g | Sugar: 2g