Breakfast | Gluten-Free | Grain-Free | Ketogenic | Paleo Recipes | Recipes
Low Carb Hamburger Buns
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What goes on opposite sides of a hamburger??? If you guessed a bun you are correct! Some people eat their hamburgers bunless (like me), or they try an oopsie roll, they even go as far as wrapping lettuce around the burger. I’ll pass on the lettuce but I have tried an oopsie roll and I liked it.
This bun is dense. It is made from almond flour. I was expecting it to crumble under the immense pressure of holding a hamburger together but it came through. I gobbled up all 5 buns in a matter of days. My original thought was to freeze the 4 leftover buns for another time. My appetite was begging for me to use them with everything. I used them for an egg mcmuffin, chicken club sandwich, chicken club sandwich again since I loved it so much. I grilled the buns on the bbq. I really love this little bun.
Adapted from Healing Gourmet’s recipe for Grain Free Burger Buns
·1 1/2 cup(s) ground almond flour
·2 large eggs
·1 tsp of raw honey
·1/2 tsp baking soda
·1/2 tsp salt
·8 tsp of water
*for a garnish I sprinkled sesame seeds on the buns.
Instructions
*You need a hamburger bun pan or a donut pan for this recipe. You can purchase the pan I used at my Amazon store at this link.
1.Preheat the oven to 350 degrees.
2.In a bowl mix almond flour, eggs yolks, baking soda, salt, and honey.
3.Beat the egg whites until stiff peaks form.
4.*According to the original recipe you are suppose to fold the egg whites into the almond mixture, adding water if necessary to achieve a batter. I found this impossible so I added my almond mixture to the egg whites and turned on the mixer and added 8 teaspoons of water.
5.Pour batter into a hamburger bun pan (donut pan), filling halfway.
6.Bake 10 minutes or until golden brown.
7.Let it cool.
8.Enjoy on a sunny day with a hamburger!!!
Makes 5 buns.
Low Carb Hamburger Buns
Carol Lovett is a Canadian, Capricorn sun, Scorpio rising, reflector in human design, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and caters to other food sensitivities. She is the Globe and Mail bestselling author of Ditch the Wheat.
