In a medium bowl, whisk the flour, vital wheat gluten, oat fiber, garlic powder, onion powder, and salt until well combined.
Heat water to 95-100 degrees in a microwave (use a thermometer). In the bowl of your mixer, add the yeast, honey, and warm water. Allow to sit for 7 minutes. The yeast mixture will bubble and grow as it consumes the honey.
Add the two lightly beaten eggs and the Allulose (or Monk Fruit) to the mixer bowl. Use your dough hook and mix on the lowest speed until combined (less than 1 minute). Keep your mixer on the lowest speed and add the flour mixture, a small amount at a time. Continue to allow the dough hook to knead the dough on the lowest speed. At this setting, it should take 10 minutes in total. The dough should will be smooth and stretch when you pull it away from the dough hook.
Drop in the softened butter and mix on the lowest speed for 5 minutes. You will know it is mixed well enough when there is no longer any butter on the sides of your mixing bowl.
Remove the dough and form into a ball, by hand (this does not have to be perfect). Put the dough in a bowl covered with a dish towel and let it rise for 30 minutes.
Cut the dough into 8 equal portions. Knead each portion by hand. Stretch and fold the dough pulling it to its center a number of times to form into a ball. You are basically kneading the dough with your finger tips. When you have rounded dough balls, place them on a parchment lined baking pan.
Cover with a dish towel and let the dough balls rise in your kitchen for about 1 hour or more (until they double in size). While the dough is rising, preheat your oven to 375 degrees.
Use a pastry brush and brush the top of each bun with the egg wash, then sprinkle with "Everything but bagel seasoning." Bake for 15 minutes, until browned,
Remove the buns to a cooling rack. They should be cooled for 15 minutes before cutting.
The buns can be frozen and thawed when needed.
You can also add Everything but bagel seasoning to the dry ingredients.
When low on Allulose we have used Monk fruit, cutting down on the amount. It will give you the same result.
Cooking times may vary somewhat depending upon your oven. Even your elevation can impact the baking time - experiment and record your times when you have the recipe perfected.
The nutrition is calculated on one bun (the recipe makes 8 regular buns). You can use the same recipe and make 10 smaller slider buns. This will reduce your net carbs to 4 per bun!
We often use half of the dough for buns and the other half for a Keto pizza!
Although lupin flour is technically from the legume family, some choose to avoid it if peanut allergies exist.