Quick Keto Egg Free and Dairy Free Sandwich/Hamburger Buns

Quick Keto Egg Free and Dairy Free Sandwich/Hamburger Buns

Quick Keto Egg Free and Dairy Free Sandwich Buns

This recipe is designed to teach everyone how to make quick keto egg free and dairy free sandwich/hamburger buns.
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 5 buns
Calories: 139kcal

Ingredients

  • 123 grams (17 1/2 TBS) coconut flour
  • 60 grams (9 1/2 TBS) sunflower seed flour
  • 27 grams (1/4 cup) psyllium husk powder
  • 26 grams (3 1/2 TBS) golden flaxseed meal
  • 8 grams (2 tsp) baking powder
  • 1/4 tsp salt
  • optional dry seasonings for flavor I use 1 TBS instant dry yeast and 1 tsp granulated monkfruit sweetener
  • 10 ml (2 tsp) apple cider vinegar (for texture)
  • 560 ml (2 1/4 cups) WARM water

Instructions

  • Preheat oven to 350 degrees. Lightly grease 5 four-inch silicone hamburger bun molds. Set aside. Sift the dry ingredients into a large mixing bowl until there are no lumps. Add the apple cider vinegar and the warm water. Stir 1 minute or until the liquid begins to absorb and a dough forms.
  • Push the dough to the center of the bowl. Massage the dough in the bowl another minute or until the dough is flexible and able to form into a ball. Let the dough sit at room temperature for 10 minutes until the liquid is absorbed and the dough is smooth and lightly moist.
  • Divide the dough evenly among the prepared burger molds (about 7 TBS in each mold). Roll each dough portion into a smooth ball. If any cracks lightly dampen fingers and rub the cracks out. Use palm of hand and press lightly to slightly flatted the tops of the dough portions. Don't pack the dough too tight or the buns will be tough and damp.
  • If desired sprinkle some sesame seeds or topping of choice over the top of each one of the buns (I used everything bagel seasoning) Use the back of a spoon and lightly tapthe topping so it's not loose. Back at 350 degrees for 35 minutes or until a tester comes out clean.
  • Remove the buns from the oven. Allow them to cool in the pan for 20 minutes or until firm. Remove the buns from the molds and transfer them to a wire rack. Allow the buns to cool for at least 2 hours or up to overnight for the best texture before slicing.
  • When ready to eat turn the buns on their side and slice in half horizontally to create a top and bottom bun. Eat immediately or store up to 3 days at room temperature or freeze up to 1 month.

Nutrition

Serving: 1bun | Calories: 139kcal | Carbohydrates: 7g | Protein: 8g | Fat: 3g


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