Cottage Cheese Psyllium Buns
These Cottage Cheese Psyllium Buns are soft, fluffy, naturally high in protein and fiber, and made without any flour at all. There’s no almond flour, coconut flour, or wheat flour. Instead, psyllium husk gives them structure and a bread-like texture, while cottage cheese keeps the inside moist and tender.
Servings: 4 servings
Calories: 128kcal
Ingredients
- 3 eggs large
- 3 tablespoons whole psyllium husk
- 1 tsp baking powder
- 1 cup cottage cheese
- ½ teaspoon garlic powder optional
- ½ teaspoon Italian seasoning optional
- Pinch of salt
- 1 tablespoon everything bagel seasoning for topping
Instructions
- Preheat a fan-assisted or convection oven to 180°C or 355°F. Line a baking sheet with parchment paper.
- Add the eggs and salt to a medium bowl. Whisk well until the eggs are light and slightly foamy.
- Stir in the psyllium husk, then let the mixture rest for 15 minutes. It will thicken as the psyllium absorbs the liquid.
- Add the cottage cheese, baking powder, garlic powder, and Italian seasoning.
- Use a hand blender to blend everything directly in the bowl until smooth and evenly combined. The mixture will be thick and sticky.
- Wet your hands with water and divide the mixture into four equal portions.
- Shape each portion into a square or round bun and place it on the prepared baking sheet. Wet your hands again as needed to prevent sticking.
- If using everything bagel seasoning, sprinkle it over the tops before baking, or add it once the buns come out of the oven, as I did.
- Bake for 25 to 30 minutes, or until the buns are puffed, lightly golden, set in the center, and firm around the edges.
- Let the buns cool on the baking sheet for at least 10 minutes before using them to create a sandwich with your favorite fillings. They will naturally settle slightly and continue to firm up as they cool.
Notes
- Whole psyllium husk produces the best texture. Finely ground psyllium powder absorbs more liquid and should not be substituted in the same quantity.
- Drain off any obvious excess liquid if your cottage cheese is particularly watery.
- Don’t add extra psyllium to make the mixture easier to shape. Wet hands will prevent it from sticking.
- Freeze the sliced buns for up to two months and reheat them in the air fryer, toaster oven, or oven.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 9g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 213mg | Potassium: 201mg | Fiber: 6g | Sugar: 2g | Vitamin A: 252IU | Calcium: 128mg | Iron: 1mg | Net Carbs: 3g