blacksheepketo
Dec 17, 20181 min
Updated: Dec 11, 2019
I can't even begin to count the number of bunless or lettuce wrapped hamburgers that I have eaten of the years. I have never been able to find a keto hamburger bun that could actually hold up to a burger, or pulled pork. After countless attempts to make a ketogenic hamburger bun that actually works, we finally made it!
Cook Time: 40 minutes
Servings: 4
Macros per serving:
Calories: 279
Fat: 22g
Total Carbs: 12g
Net Carbs: 5g
Protein: 10g
(Ingredients can be purchased by clicking on the green link)
1 Cup Almond Flour
2 TBSPs Psyllium Husk Powder
2 TSPs Xanthan Gum
1/2 TSP Baking Soda
1 TSP Baking Powder
1 pinch of salt
1/2 Cup Sour Cream
2 Large Eggs
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information
Preheat oven to 325 degrees Fahrenheit
Add Almond Flour, Psyllium Husk Powder, Xanthan Gum, Baking Soda, Baking Powder, and salt to a large mixing bowl.
Stir until well combined and there are no clumps.
Add Sour Cream and Eggs.
Mix until well combined.
Roll into a ball. If large clumps stick to your hand, knead in 1 tbsp of almond flour at a time until is barely sticks to your hands.
Separate into 4 even balls.
Flatten each ball into a 3-4 inch disk.
Bake on parchment paper lined baking sheet for 28-30 minutes.
While hot, wrap in cling wrap in order to soften the crust.
Let sit until cool.