keto burger buns

Count on these gluten free, paleo and keto burger buns (with actual yeast!) to be pillowy-soft, absolutely delicious and with a killer crumb. And, per usual, not-eggy at all!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Though for best results we (highly!!) suggest you weight your ingredients here. 

(Pillowy-Soft!) Gluten Free, Paleo &amp; Keto Burger Buns

active dry yeast

maple syrup (or honey, to feed the yeast

120 ml water (lukewarm between 105-110°F)

almond flour (**)

golden flaxseed meal (finely ground)

g whey protein isolate

g psyllium husk (finely ground)

xanthan gum (or 4 teaspoons ground flaxseed meal**)

baking powder

salt

cream of tartar

ginger

egg (at room temperature)

g egg whites (about 3, at room temperature)

56 g grass-fed butter (or ghee, melted and cooled)

apple cider vinegar

See recipe video for guidance on keto yeast breads. And check out the post for deets, tips and possible subs!

Line a baking tray with a baking mat or parchment paper. Set aside.&nbsp;

Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to&nbsp;105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).&nbsp;

Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.&nbsp;

Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.&nbsp;

Divide dough into 6-8, shaping them into rounds using lightly wet hands. Cover with lightly oiled cling film (saran wrap), cover with a kitchen towel and place in a warm draft-free space for 40-60 minutes until the buns have substantially increased in size (see post for pics!). How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that you do need a bit extra warmth than traditional gluten doughs (I like placing the tray on top of my oven!).&nbsp;

Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.&nbsp;

Bake for 25-30 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the buns.&nbsp;

Allow to cool completely for best texture, but you can get away with waiting just 15-20 mins for fresh warm buns!

Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting! &nbsp;

For the paleo &amp; keto burger buns

https://content.jwplatform.com/videos/4qAjaqRf.mp4

This paleo and keto focaccia bread is soft, chewy and with a killer taste (i.e. no eggy business here!). Plus, you’ll be pleasantly surprised how easy it is to whip up!

Grain Free & Keto Focaccia

Don't skip the bun with these easy Keto Burger Buns. 

Keto Burger Buns

c. mozzarella

cream cheese

eggs

almond flour

kosher salt

tbsp. butter, melted

Sesame seeds

parsley

How do you normally eat your burgers on Keto?

These are freaking amazing.   I've worked as a professional baker and here is what I did:  I melted the cheese and cream cheese in a large saucepan over low heat.  They just need to melt until the cheese is somewhat gooey and the two cheese are mixing together a little.  I then stirred in the eggs with a fork and  just kept mixing until things were somewhat combined.  You can then add the dry ingredients and it will come together like a loose dough.  I then oiled up my hands with cooking oil, scooped the dough onto a cutting board and kneaded the dough for a couple of minutes, this makes it much more dough-like.  Mine came out delicious and were definitely somewhat bread-like.  They are definitely caloric, so I cut them all in half and froze them.  Now I can pull a half bun out of the freezer, toast it and have an open faced sandwich.

Avoiding bread is one of the toughest hurdles for me on keto. This is the best recipe I found yet for bread substitute... it beats cloud bread hands down! I wasn’t blown away by the flavor, but does wheat flour bread really taste THAT great? (Just trying to keep things in fair perspective.) Despite the so-so flavor, I’m giving it 5 stars merely because it really gives me my bread fix and will help me to stay under 20, especially this time of year when I love having a tomato and mayo sandwich often. I cut each bun in half to equal a complete top and bottom bun. Now I can share a burger with the family, and a fried egg sandwich for breakfast, and I think that is awesome. Thanks!

I made it so many times and turns out great.  It really helps to my husband to stick with keto,unless it wouldn't be easy with out bread for bread lovers.

These were super good. We messed up the first time and put the butter in the dough.  Still turned out fabulous but they were flatter.  Made them again And they were more like buns.  Will definitely make again.  Thanks for the recipe.  😁

I love fresh-baked crusty bread dripping with butter, but have not eaten any since four months and 34 lbs ago. I've tried cloud bread and another bun recipe but I like this one best. I had one hot from the oven with butter and it was good. I haven't tried to slice one yet... I figure they'll slice better cold, but I'm hoping for a near-hamburger experience tonight!

I made these for my GF husband. I think he fell in love with me all over again!  thanks for the great recipe.

Very delicious and has a great bread texture and cheese bread taste. They taste similar to red lobster biscuits if you add garlic on top. I switch up what I sprinkled on top depending on what I'm using them for. I have also shape them like a hotdogs bun or make them small like a biscuit. I've used them for hot dogs, burgers, sandwiches, breakfast sandwiches, and biscuits with soup.

https://streaming.hearstdigitalstudios.com/a9ae8666-f1aa-4a26-9cff-726f8b50820b/video_rover_16x9_1080p_hd_1523485227_52800.mp4

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