Low carb burger buns? Oh yeah! I might say these were the simplest burger buns I even have ever eaten. Easy to form, without long walking times, fluffy inside, crispy outside, that's how it should be. I've already tried many low-carb bun replacement recipes, with more or less culinary success. Cloud bread is cloud bread made up of quark and egg, pizza dough made up of linseed (it was horrible, by the way), and tarte flambée dough made up of quark, egg, and psyllium husks (it's awesome, will probably find its way onto the blog). But the low carb burger buns blew me away. I found the recipe on lowcarb-gerichte.com, and since I'm so excited I would like to share it with you.

The low carb burger buns also can be used as normal rolls, for this, it's recommended to regulate the dimensions and form 4 smaller rolls from the dough. I feel you'll definitely freeze them too. it's important that the dough is allowed to swell a touch after kneading. Almond flour has no gluten, the glue comes from the psyllium husks and these need a while to develop their binding capacity. The rolls also are suitable for a diet, provided you employ gluten-free leaven. you'll determine whether your leaven is gluten-free on the packaging; for instance, tartar leaven is typically gluten-free.

how to make the bun?

instructions:

• Preheat oven to 375F degrees

• Line a sheet pan with parchment paper and spread the almond flour our evenly over the paper

• Toast the almond flour within the oven for quarter-hour, taking it bent stir every 5 minutes. It's through with it is a light, golden brown color, almost like the color of sunshine sugar.

• In a bowl, mix all dry ingredients.

• Add the shredded mozzarella and blend together.

• Microwave the mixture for 30 seconds.

• Remove from microwave and, employing a rubber spatula, smoosh the dough together until everything is incorporated into a loose ball of dough.

• Crack the eggs into a separate bowl and whisk them together.

• Scoop out about 2 tablespoons of the egg into a separate bowl and put aside to use as an egg wash later.

• Add the wet ingredients and smoosh the dough together again. Keep smooshing and mixing until the mixture comes together into a somewhat tacky ball of dough.

• NOTE: A rubber spatula is the best tool for this job. It take 3-4 minutes of smooshing for this to thoroughly combine.

• Cut the tacky dough ball into 4 equal pieces.

• Roll the 4 pieces of dough into perfect little spheres and arrange them on a baking sheet lined with a silicone mat. confirm they're not on the brink of one another. they're going to open up a touch as they bake.

• Bake within the 375F degree oven for 10 minutes.

• Remove them from the oven to softly brush the tops and sides with an egg wash. Careful to not misshape the dough balls.

• Return them to the oven for an additional 10 minutes.

• Remove from the oven and let sit 5-10 minutes before slicing. NOTE: Don't attempt to cut them without letting it rest for a couple of minutes. they have a couple of minutes to line.

LOW CARB HAMBURGER BUNS FAQS

ARE HAMBURGER BUNS KETO?

Most hamburger buns aren't keto-friendly, as they're made with white flour! This keto hamburger buns recipe is formed with keto-friendly ingredients.

HOW MANY CARBS IN THIS LOW CARB HAMBURGER BUN RECIPE?

These keto buns have just 2 grams net carbs per bun.

CAN I USE ALMOND FLOUR?

No, sorry. Coconut flour isn't easily replaced, because it would require many other changes. If you would like to use almond flour, try using my keto hot dog buns recipe and shape that into hamburger bun shapes.

LOW CARB BUNS STORAGE INSTRUCTIONS

CAN YOU MAKE KETO FRIENDLY HAMBURGER BUNS AHEAD?

Yes, and you should make those low carb burger buns ahead so they have time to cool.

HOW TO STORE KETO BURGER BUNS

Store these keto burger buns in the pantry for 2-3 days.

CAN YOU FREEZE KETO BURGER BUNS?

Yes, you can also freeze these burger buns for 2-3 months. Wrap them in plastic wrap to prevent against freezer burn.

Keto Hamburger Bun Ingredients in specific

Almond Flour:

Made of blanched and ground up almonds, this flour offers texture, flavor, and substance to baked items.

Since there's no gluten or binding agent in almond flour, you sometimes need to use eggs together with this ingredient in your recipes.

We've tried a couple of different brands, and they are all good quality, except for the worth, we like Blue Diamond.

Mozzarella Cheese

We tried using fresh mozzarella also because of the pre-shredded stuff you get within the big bag at Sam’s.

Honestly, both compute even as well, but we did notice that the fresh mozzarella had a touch more moisture in it, so our dough tends to be a touch more tacky to figure with. That’s not an enormous deal; just something to remember of.

I do recommend getting an honest quality mozzarella, though. The off-brand stuff never seems to melt right, and doubtless has funky ingredients in it.

Parmesan Cheese

Grated Parmesan Cheese seems to seek out its way into tons of our baked dishes. It adds some salt, some texture, and a light, savory note.

Suffice to mention, it's become a kitchen staple for us. We use it such a lot, we buy the massive containers of it to save lots of money.

Monkfruit Sweetener

Monkfruit quickly became our favorite Keto sweetener. It tastes good, has no aftertaste that we will discern and it doesn’t affect our blood sugar in the least. It also stands up to heat better than most other Keto sweeteners.

The only downside is that it’s a touch costlier than other sweeteners, but we expect it’s worthwhile.

Granulated (aka Classic) Monkfruit may be a substitute for white sugar and may be used as a 1:1 replacement in most recipes.

Baking Powder

Critical to only about anything you are going to bake, this ingredient may be a pantry mainstay.

We use Bob's Red Mill because we trust the ingredients, and Bob doesn't use aluminum in their leaven.

If you have ever experienced a tinny flavor on the rear end of a muffin or pastry, it's due to the aluminum within the leaven.

Baking Soda

Baking soda may be a leavening agent in food. It's especially important in Keto since most carb-free food lack gluten, which is what helps the bread to rise.

Also, Rebecca uses an electrolyte drink when she does extended fasts called “Snake Juice”. It’s a mixture of salt and other things. one among the ingredients is bicarbonate of soda.

She likes the Bob’s Red Mill brand because it doesn’t have aluminum in it. That’s not a metal you would like an entire lot of in your diet!

Bob’s Red Mill does an excellent job of not adding tons of additional junk to their products.

Eggs

This recipe was written using Large Eggs. If you employ size Eggs, you'll find your dough maybe a little too moist.

If you employ small eggs, you'll find that your dough may be a bit dry.

It’s not difficult to catch up on this, and it shouldn’t make an enormous difference, but it’s worth noting.

Lite Beer

Yes, i do know that beer isn’t exactly Keto. But we’re not using much. Also, most Lite Beers only has 2 carbs per bottle, therefore the 2 tablespoons we use are hardly worth mentioning.

It’s all for flavor and lift.

Did you recognize that Anthropologists don’t know which came first; making beer or making bread? the 2 went so closely hand in hand, that, back within the day, you actually didn’t do one without the opposite.

Beer helps to enforce the bread-like flavor we’re going for during this bread. So if you don’t just like the taste of beer, don’t worry. the ultimate product won’t taste like beer.

Your buns will just be nice and bready.

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