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:
(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
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Let's Do This:
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.