Keto Hamburger Buns
Say goodbye to lettuce wrapped burgers and Hello to Soft, Fluffy Keto Hamburger Buns! We’ve modified our Popular Keto Bread recipe to make these sturdy, Low-Carb Burger Buns.
Servings: 4 servings
Calories: 215kcal
Ingredients
- 1 teaspoon Yeast dried
- 1 teaspoon Inulin
- 2 tablespoons Warm Water
- 4 ounces Almond Flour
- 2 teaspoons Psyllium Husk Powder
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1 ounce Salted Butter melted
- 3 large Eggs room temperature
- 1 teaspoon Sesame Seeds
Instructions
- In a small bowl add the yeast, inulin and warm water. Mix well and set aside to proof for 5 minutes.1 teaspoon Yeast, 1 teaspoon Inulin, 2 tablespoons Warm Water
- In a mixing bowl, add the almond flour, psyllium powder, baking powder, and xanthan gum and mix well. Then Add the yeast mixture, along with the butter and eggs and again mix well.4 ounces Almond Flour, 2 teaspoons Psyllium Husk Powder, 1/2 teaspoon Baking Powder, 1/2 teaspoon Xanthan Gum, 1 ounce Salted Butter, 3 large Eggs
- Grease a muffin top pan with olive oil spray and evenly spoon the mixture between 4 holes, smooth out and sprinkle with the sesame seeds.1 teaspoon Sesame Seeds
- Leave to proof in a warm place for 15 minutes.
- Preheat your oven to 170C/340F and bake the rolls for 15-20 minutes until they are golden brown and spring back when touched.
- Leave to cool on a wire rack before enjoying.
Notes
STORING: Store burger buns on the counter for up to 3 days, or freeze them for up to 3 months.
Burger buns are best served freshly baked but are delicious toasted straight from the freezer.
Nutrition
Serving: 1bun | Calories: 215kcal | Carbohydrates: 8g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 117mg | Potassium: 131mg | Fiber: 6g | Sugar: 1g | Vitamin A: 380IU | Calcium: 107mg | Iron: 2mg
