Choux buns - savory or sweet, 0.6g total carbs each.

I've literally taken the traditional choux recipe and tweeked to make keto. The method is exactly as standard choux....

Ingredients - make 20 choux buns, they average 30g each in weight before filling added.

220g almond powder (10.78)

10g bicarb of soda (0)

30g psyllium husk (0)

Vanilla powder *optional (0)

160g butter (0)

350ml water.

4 eggs (2)

Mix the dry ingredients together. 

Bring the water and butter to the boil - as soon as the butter is melted, remove from the heat.  Add the dry ingredients and beat. It will look like a sloppy porridge mix at first, keep beating for a minute or two and it will form a dough. (If needed, return to the heat for short, 30 second blasts)

Allow to cool for a couple of minutes, then one at a time, beat in the eggs until smooth and firm (must be firm to hold the shape when piped - beat, beat and beat a bit more - great workout lol).

Spoon into a piping bag, and pipe onto a baking sheet/tray (large egg size - they will expand when cooking).

Cook in a preheated oven, 200℃ (important to preheat, it's the water in the mix that creates the steam needed to expand/rise) for 20-25 mins.

Allow to cool before deciding on your filling.  

Here, I filled with a thick mascarpone, vanilla and cream mix and dipped in 99% Lindt. Surprisingly, despite them looking like bread buns, they fill easily - much easier than traditional choux buns!

For a savory (e.g. cream cheese and smoked salmon) I prefer to slice and fill.

Enjoy!