In yesterday’s post, I mentioned we were making keto buns from a recipe I’d found online. Louise and Danie were coming for sundowners, which ended up being dinner after all the food we’d made. Trying a new recipe with guests coming can be risky, But since they both eat as we do, I wasn’t a bit concerned.
As it turned out, the buns were good, and thus, we’re sharing the recipe here today. Keep in mind, keto bread and buns don’t taste like the usual bread and buns purchased from a market. Almond flour tends to create somewhat of a dense texture. After all these years of baking with almond flour (on occasion), we are used to the heavier texture.
The buns were thinner than a regular bun made with flour, but once sliced in half, they worked well as a bun to hold various meats. Last night, I filled my bun, after adding homemade sugar-free ketchup, with the pork and beef we’d made for the meal. I’m looking forward to eating another meat-filled bun with tonight’s leftovers.
This morning I made a big salad and a fresh batch of keto creamed spinach which we’re hooked on right now. We’ll have those with the meat-filled buns. Delicious.
So here’s the recipe for the keto buns from this site:
“Easy Keto Buns
- 3 cups shredded cheese mozzarella cheese * See notes
- 2 oz cream cheese
- 1 3/4 cups almond flour
- One tablespoon baking powder
- 2 large eggs
For the glaze and topping
- 1 large egg
- 1 tablespoon sesame seeds optional
Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set it aside.
In a microwave-safe bowl, add the shredded cheese and cream cheese. Microwave in 20-second spurts, until the cheese, is mostly melted. Remove and whisk together until combined and smooth. Let the mixture cool slightly.
Transfer the warm cheese mixture into a food processor. Add the dry ingredients, along with the eggs, and pulse until a thick dough remains.
Lightly dust a kitchen surface with almond flour. Transfer the dough onto it, and, using slightly wet hands, knead it several times. Once the dough is smooth, divide it into six portions. Roll the portions of dough into balls and place them on the lined tray. Press down onto each one into a thinner burger bun shape. Brush the tops with the remaining egg (whisked) before sprinkling the sesame seeds on top.
Bake the buns for 14-17 minutes, or until golden brown on top. (The recipe is continued below.) remove from the oven and let cool for 5 minutes before slicing in half and serving.
* Mozzarella cheese is best, as it is mild flavored. You can also use cheddar cheese or provolone, but the flavor will be more prominent.
** 2 eggs will be used for the dough, and the remaining egg will be used to brush on top of the buns.
For slider buns, make 12 portions.
TO STORE: Leftover buns should be stored in the refrigerator, covered. They will keep well for up to 1 week.
TO FREEZE: Slice the buns in half and place them in a ziplock bag and store them in the freezer for up to 6 months.
TO REHEAT: Either microwave the buns for 30 seconds or slice them in half and heat in a non-stick pan until warm.
Photo from one year ago today, December 2, 2020:
|This photo was posted one year ago while in lockdown in a hotel in Mumbai, India, on day #254. Little was determined when he climbed the steps, feeling more at “home.” He made us laugh in 2018, and he makes us laugh even more now. For more, please click here.|