Basic recipes

Nutty buns with Ketocal 4.1

Nutty buns
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Naois eats bread with different kinds of toppings for lunch almost every day. If I had to eat the same bread every day, I think I would quickly get tired of it. It thus seemed important to me to offer different types of bread to Naois as well. So here’s another bread recipe that, just like the Delicious buns without ketocal, is easy to make, has the exact 3:1 ratio Naois needs, can be frozen and can easily be used as a base for toppings.

I always make 24 sandwiches of 250 calories each in one go. For lunch, Naois needs 300 calories. So I have 50 calories left for toppings (peanut butter with butter, avocado and strawberries on the side, Gouda cheese and mayonnaise, etc).

For 24 buns:

Nutritional value for the 24 buns

  • Calories: 5000 (i.e. 250 calories per bun)
  • Ratio: 3-1 (every bun has the same ratio)
  • Carbohydrates: 78 g (i.e. 3.25 g per bun)
  • Proteins: 94 g (i.e. 4.75 g per bun)
  • Fat: 569 g (i.e. 23.7 g per bun)

Ingredients for 24 buns:

  • 150 g eggs (egg yolk and egg white together)
  • 38 g of egg white
  • 3 g Orgran No Egg – Egg replacer
  • 50 g olive oil
  • 50 g soft butter
  • 50 g Psyllium husk
  • 186 g ketocal 4.1
  • 24 g chia seeds
  • 124 g hazelnut powder
  • 3 g baking soda
  • 3 g cream of tartar
  • 292 g tap water
  • 4 g salt
  • 216 g macadamia nuts
  • 131 g brazil nuts


  1. Preheat the (electric oven) oven to 200 degrees Celsius
  2. Grind the macadamia nuts and Brazil nuts in an electric blender.
  3. Add the tap water, the 150 g eggs (egg white and egg yolk together), the chia seeds, the sylliumhusk, the hazelnut powder, the Ketocal, the baking soda, the butter and the olive oil and mix all the ingredients until obtaining a kind of dough.
  4. Beat the egg whites (110g) in another bowl together with the cream of tartar, the Orgran No Egg – Egg replacer and the salt until stiff.
  5. Gently stir the beaten egg whites into the rest of the dough.
  6. Divide the dough in which the beaten egg whites are processed between the 24 cupcake tins. I do that with 2 tablespoons. In each mould I put 55 grams of dough.
  7. Put the baking tins in the oven for 30 minutes. After 30 minutes, check if the dough is cooked by inserting a clean knife. If nothing sticks to the knife, the buns are ready. If the knife gets dirty, leave the buns in the oven for another 10 minutes. Check if they are ready again, etc.
  8. Remove the buns from the oven when they are cooked and let them cool. They can then be stored in a freezer bag. I usually take a bun out of the freezer a day in advance and then put toppings on it for the next day at school.

I always use 2 of these types of baking tins.
I put these in the baking moulds to make it easier for myself.

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