Keto Hamburger Buns | Keto Recipes | Keto Bread
Welcome to keto meals and recipes dot com. Today, I’m featuring these amazing keto hamburger buns.
I worked on this recipe for quite a while and created it because I’m tired of seeing all the fat head
pretend breads that are not really breads at all. I think breads should not rely on mozzarella or cream cheese to make it stick together.
However in some of my recipes I do use buttermilk or yogurt to simulate sourdough bread taste,
but that’s a bit different because it’s a flavor enhancer and not the principal binding agent, which
mozzarella and cream cheese are meant to replace.
I’d like to mention that this is not only a recipe video but also a technique and how-to video.
So I hope you’ll watch to the end and see how I make my keto hamburger buns, and in the comments section
please do let me know if you’ve tried the bread and what your thoughts are on it.
The macronutrient ratio for the keto hamburger buns recipe is two to one with nine point eight grams of total carbs,
two point four grams of soluble fiber,
five point nine grams of insoluble fiber,
resulting in only one point five grams of net carbs per bun. This recipe works best if you use a food processor.
Into your food processor, add all eight of the room-temperature eggs.
I’d like to emphasize that it’s really important that the eggs are not cold when you’re making this recipe, and
then blend for a minute. When you’re done blending, the whipped eggs should be frothy and pale yellow.
Next you add the melted butter and blend until the eggs and butter are integrated completely.
Next step: in a small cup, and before adding to the food processor,
combine your water and cream and stir very well. Add to the food processor and
blend. Now for the dry ingredients: add them in the following order and blend each ingredient before adding the next one:
So first add the coconut flour, the whole psyllium husk, Lakanto sweetener ground to confectionery,
salt, the glucomannan powder,
the baking powder, and baking soda, and
then blend for 30 seconds.
Lastly, drizzle the white vinegar as you’re blending and continue blending for 30 more seconds.
The purpose of the white vinegar is to activate the baking soda and baking powder.
So the vinegar must be added at the very end when everything is well blended.
Remove the food processor blade and then let the dough stand for five minutes. In the meanwhile, also pre-heat your oven to
177 Celsius or 350 Fahrenheit and line your baking sheet with parchment paper.
I’m using a half-measure cup to scoop out the dough and
level off the top, removing the extra dough.
Then place the half cup of dough onto the parchment lined baking sheet.
I use a small spatula to scrape out all the dough from the measuring cup.
This dough is very sticky and you want to get the entire half cup of dough
placed on the parchment so that each bun has the same quantity.
But leave plenty of space between each amount of dough. You want to space the buns well because they will expand when they’re baking.
Dip your fingers in cold water and gently, without pressing down,
smooth and flatten the top as you’re shaping the bun. You want to have a circular perimeter. As
With all of my recipes these buns are completely grain and gluten free,
so they’re perfect for celiac diets.
So they’re perfect for diabetic diets and sugar-free diets
So if you know someone with these conditions or similar metabolic conditions that would benefit from grain free diets,
please share this recipe with them.
After patting down and shaping all of your buns, an optional step,
which I like to do, is sprinkle about 1/4 tsp of raw white sesame seeds on top
of each bun. When the buns are prepared, place the baking sheet in the middle position of your preheated oven. Bake for about 20 minutes,
but don’t be tempted to open the door. You want the heat to remain constant for best rise to the buns.
After the 20 minutes, turn off the heat and place an oven mitt or something to hold the door slightly open.
This is to let the buns cool slowly inside the oven for 10 minutes.
Set your timer because if you leave them in the warm oven too long
they will get too dark brown and they will dry out. After
the 10 minutes, remove the buns from the oven and place them on a cooling rack to finish cooling to room temperature. And
that is all there is to making my fresh keto hamburger buns. I
Think you’ll find the taste of these buns very satisfying and have a fairly good resemblance to regular wheat based hamburger buns.
But pretty close, and of course
these keto hamburger buns go perfectly with my ultimate keto hamburger or my new ultimate keto Juicy Lucy
I also like to use these keto hamburger buns when I have leftovers such as with my next recipe,
which will be my Keto Bulgogi, which is also known as Keto Korean Beef Barbecue.
With my keto bun and the leftover Bulgogi I make my Keto Bulgogi burger.
Thank you very much for watching and I hope to see you next time,
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The link for the printable keto hamburger buns recipe and the recommended ultimate keto burger and the ultimate Juicy Lucy
hamburger will be available in the description below.