I think these are my best low-carb hamburger buns yet! They are very neutral in flavor and will definitely not drown out the lovely flavor of your charcoal-grilled burgers like many low-carb breads will. They are so sturdy not a single crumb or piece fell off my burger, despite the heat of the meat patty. But they achieve this sturdiness NOT at the price of “moist”. They are not the slightest bit “dry” or difficult to swallow. Tasted like I was eating a REAL and very SOFT hamburger bun!
For those familiar with my Gluten-Free Grain Free Focaccia Bread recipe, that’s what these are made with.
SPECIAL NOTE: For bigger buns (shown above), make a double batch of batter (which doubles the carbs to 3.06 per larger bun).
These buns are not suitable for Atkins Induction, but are acceptable once you get to Phase 2 OWL nuts and seeds level. They are also suitable for Ketogenic diets and Primal folks if dairy is occasionally consumed. These buns are not suitable for a Paleo lifestyle.
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½ c. almond flour
¼ c. golden flax meal
¼ c. plain whey protein
1 tsp. baking powder
2 large eggs
1½ c. Monterrey Jack cheese, shredded
1 tsp. cider vinegar
1 T. heavy cream
1 T. water
1 tsp. dry yeast dissolved in 1 T. warm water (optional, for flavor only)
Poppy or Sesame seeds (optional)
DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using). Measure and add in all the dry ingredients and stir well with a rubber spatula. Grease your metal molds well with oil.
I actually baked my buns in empty 13-oz cans (top and bottoms removed) that cooked chicken breast meat comes in. Those cans are the perfect diameter and I have saved 8 of these over the past year so I would have them for this purpose. They don’t appear to be lined, so I think it’s OK to bake in them. After baking these, I located some mini cake pans that are just the right shape for making my hamburger buns in future. A large round metal cookie cutter would work, too. Muffin-top pans would be OK I suppose, but will make smaller buns. You can even free-hand shape them on a silicone or parchment lined cookie sheet. But be warned, they will spread out as they cook and you may be unhappy with their final shape.
Using a ¼-cup measuring cup, scoop up ¼ c. batter and fill your molds, spreading the batter evenly with the back of a spoon. If you doubled the batter for the larger buns, use a ½-cup measuring cup to fill your molds. Batter will be about ½” thick in the molds and there should be enough batter for 7 buns. Sprinkle on sesame or poppy seeds if desired. Pop buns into a 350º oven and bake for about 18-20 minutes or until done to the touch in the center and lightly browned around the edges. Cool a few minutes. Slide knife around edges of buns to loosen and carefully remove them to a cooling rack or cutting board. When totally cool, slice them laterally and they are ready to use for your grilled burgers or other sandwiches. Store any leftover in a plastic bag in your refrigerator. Please note these buns boast some impressive nutritional stats below.
NUTRITIONAL INFO: Makes seven small buns you then slice laterally to create a “top” and “bottom” of your bun. Each 2-part hamburger bun contains: (doesn’t include sesame or poppy seeds if you use them). Double these numbers if you double batter for larger size burger buns.
197 cals., 16g fat, 3.5g carbs, 1.97g fiber, 1.53g NET CARBS, 12.7g protein, 288 mg sodium