200 Cals | 13.5g Fat | 9.9g Protein | 6.6g Carbs | -2.5g Net Carbs
Ground Almonds | 150g – 1.5 cups – 5.3oz
Ground Flaxseeds | 75g – 0.5 cup – 2.7oz
Coconut Flour | 60g – 0.5 cup – 2.1oz
Psyllium Husk Powder | 40g – 1/3 cup – 2.8oz
Onion Powder | 1 tbs
Garlic Powder | 1 tbs
Sesame Seeds | 1 tbs
Cream of Tartar | 1 tbs
Baking Soda | 1 tsp
Salt | Pinch
Egg Whites | 6
Eggs | 2
Boiling Water | 2 Cups, 470ml
As a beginner keto-er, this was one of my first ever recipes.
It sounds weird, but there’s something in knowing you can make bready burger-buns and still stay low-carb that is quite empowering in a way. This particular recipe is tried and tested, they always come out fluffy and perfectly formed.
They taste like a very whole-meal bread roll and I’ve enjoyed mine as part of a juicy cheeseburger, but they’re also great toasted, slathered with homemade almond butter and jam, for breakfast.
I do recommend her book as it’s a great way to get started and inspired – as you flick through the countless recipes, it’ll make you realise you’ll still be able to enjoy delicious, filling food, whilst staying low-carb.
Pre-heat your oven to 175°C/350°F/Gas Mark 4
Add all of your dry ingredients into a mixing bowl and whisk until well combined
Whisk the six egg whites and two full eggs together in a separate bowl
Add the egg mixture to the dry ingredients and mix well
Add the boiling water and mix until you have a thick dough. I mixed mine by hand, but you can save your arm muscles and use a mixer!
Line a baking tray with parchment paper
Spoon equal amount of dough onto the parchment paper and sprinkle with sesame seeds.
Be sure to leave some space in-between them as they rise while cooking
Let the buns bake in the oven for 45 minutes
Once done baking, take them out and leave to cool for a few minutes and then transfer onto a drying rack to cool to room temperature
Enjoy right away, or keep them in the fridge in an air-tight container. They keep really well for up to a week.