During the summer, I am always craving a burger or a BBQ sandwich. Being lower carb now, I don’t eat regular buns all the time. So I had to create something similar to a bun, that holds up when you’re eating it, and taste good! This recipe took quite a bit of testing to get right. I wanted to make sure it had good qualities of a tasty bun! This recipe is super simple and easy! I hope you love it as much as I do!
Equipment for this recipe:
- Small bowl
- Cookie Sheet
- Parchment Paper
Ingredients for this recipe:
- Blanched Almond Flour
- Arrowroot Flour/Starch (flour/starch is the same thing here-some companies call it starch instead of flour)
- Sea Salt
- Baking Soda
- Xanthan Gum
- Garlic Powder
- Apple Cider Vinegar
- Eggs
- Monk Fruit Sugar
- Butter
Can I switch out almond flour for a different flour:
The short answer for this is no, because it completely changes the consistency of the dough. The long answer is that coconut flour tends to taste sweeter and it also absorbs more liquid and can be very dense. Gluten free flours can be carb heavy, so this recipe would no longer be keto. This recipe is also specifically tested with blanched almond flour, so the consistency would still change no matter which flour you try to switch it out for, so I don’t recommend it.
How to store your keto buns:
The best way to store these is to let them cool completely, cut them in half, and store them in an airtight container. They will keep for 5 days in the refrigerator and 2 months in the freezer. If you freeze them, set them out of the freezer 8 hours prior to using so they can thaw out.
How to make this recipe:
This recipe is simple and easy. First, preheat the oven to 350º and line a cookie sheet with parchment paper. Then, melt the butter and mix the butter, almond flour, arrowroot flour, sea salt, baking soda, xanthan gum, garlic powder, apple cider vinegar, eggs, and monk fruit sugar. Knead the dough with your hands or a fork for 1 minute. Form 8 balls of dough and place them on the cookie sheet. Press each ball down to form a round patty. Then, sprinkle your sesame seeds on top of the buns. Place the buns in the oven and bake for 25-30 minutes or until the are golden brown. Take the buns out of the oven and let them cool completely. Then, cut the buns in half and serve!
Almond Flour Keto Buns
Notes
I hope you love this recipe!
Ingredients
- 4 1/2 cups of blanched almond flour
- 1 cup of arrowroot flour
- 1 tsp of sea salt
- 1 tsp of baking soda
- 1 tsp of xanthan gum
- 1/2 tsp of garlic powder
- 2 tsp of apple cider vinegar
- 6 eggs
- 2 tbsp of monk fruit sugar
- 2 tbsp of butter, melted
- 2 tbsp of sesame seeds
Instructions
- Preheat the oven to 350º and line a cookie sheet with parchment paper. Melt the butter in a small bowl.
- In a medium bowl, mix all of the ingredients together and knead with your hands or a fork for 1 minute.
- Form 8 round balls of dough and flatten them into a patty shape on the cookie sheet. Sprinkle sesame seeds on top of each patty.
- Put in the oven and bake for 25-30 minutes or until golden brown.
- Allow the buns to cool completely and cut in half. They are ready to serve!
Nutrition Facts
Almond Flour Keto Buns
Serves: 8
|
Amount Per Serving: 1 Bun
|
||
|---|---|---|
| Calories | 451 | |
| % Daily Value* | ||
| Total Fat 38.8 g | 59.7% | |
| Saturated Fat 5 g | 25% | |
| Trans Fat 0 g | ||
| Cholesterol 146.4 mg | 48.8% | |
| Sodium 428.5 mg | 17.9% | |
| Total Carbohydrate 15.4 g | 5.1% | |
| Dietary Fiber 7.1 g | 28.4% | |
| Sugars 2.2 g | ||
| Protein 17.5 g | ||
| Vitamin A 28.8% | Vitamin C 0% | |
| Calcium 16.8% | Iron 15.5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
Leave a Reply