Keto Sandwich Buns: Cuisine HELP
Say hello to keto sandwiches!
These buns are amazing! When Lee and I coach members, one of the things that we hear they miss most when making the switch to a low carb diet, is being able to grab a sandwich for lunch.
Keto grab and go lunch options can be limited, but at 3 net carbs per bun, this homemade sandwich bun is a game changer!
I brought a couple varieties of sandwiches made on these buns into the clinic last week and they were devoured! Dr. Strobel especially enjoyed his Rueben sandwich, giving it an A+!
Here is the original recipe.
How I Make It
It's very important to make sure you get psyllium flakes/husks and not powder. You can get it at Hy-Vee (I found it in the health market section). You can also get it on Amazon (it may be a little more expensive).
One of my new favorite keto-friendly sweeteners is Splenda Magic Baker. I get mine at Walmart and it works really well in this recipe. You can also purchase it on Amazon for a good price.
I buy my almond flour at Costco, but you should be able to find it in most grocery stores. This is a good one on Amazon if you would rather go that route.
Ingredients
- 3/4 cup almond flour
- 5 TBLS psyllium husks (flakes or whole, not powdered)
- 1 TBLS low-carb sweetener of choice
- 1 tsp baking powder
- 3/4 tsp salt
- 3 egg whites
- 1 tsp white wine vinegar
- 1 cup boiling water
- Sesame seeds to top (optional)
Step-By-Step Instructions
Prep: 10 minutes | Cook: 60 minutes | Servings: 6 buns
- Preheat oven to 350 degrees.
- Put almond flour, psyllium husks, baking powder, sweetener, and salt in a medium mixing bowl and stir to combine.
- Add the boiling water and vinegar, stirring until mixed.
- Add the egg whites and stir for at least three minutes so that the husks can absorb the water. Mixture will be watery at first, but thicken as you mix.
- Divide the dough into 6 balls and place in mounds onto a prepared baking tray. Dough will be sticky and difficult to roll into balls. Just mounds will work fine, it doesn't have to be perfect.
- Bake for 50-60 minutes.
- Let the buns cool, then wrap tightly and store in the refrigerator until ready to enjoy!
Giving Credit Where It's Due
Dr. Dave was the one who found this recipe for me at Blissfully low carb. It looks like there are many more tasty keto recipes on this site. Give it a look and let me know what you find!
Share this:
Like
Helpful
Hug
Hi everyone! This is Lisa. I just wanted to add that I now make this a bit differently. When you make six buns per recipe the buns are on the small side but I found that making four per recipe and adding 15 minutes to the bake time makes a great regular size bun.
-
Like -
Helpful -
Hug
4 ReactionsNext time I’d like to try this edited version recipe.
In the keto and grain-free worlds, a bread recipe is the Holy Grail. This is the closest I’ve ever seen. Game changer. Thank you https://blissfullylowcarb.com/ and https://helpcare.health/member/lisaaase/
I bought a mesh bun mold on Amazon that is just perfect for making these.
-
Like -
Helpful -
Hug
1 ReactionPlease post the link.
Check this out! https://a.co/d/5YTBSfp
-
Like -
Helpful -
Hug
2 ReactionsVery cool gadget.
Check this out! https://a.co/d/bxN4TYw
-
Like -
Helpful -
Hug
2 ReactionsWhen I make the hot dog bun I only get 3 buns out of the recipe, where I get 6 buns using the hamburger mold. You really have to put the mold on a cookie sheet. You can cut it in half to make it fit.
-
Like -
Helpful -
Hug
2 ReactionsAnother very cool gadget.