KETO PALEO WHOLE30 HAMBURGER BUNS

KETO PALEO WHOLE30 HAMBURGER BUNS

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It’s true…you can purchase Keto Paleo Whole30 hamburger buns at all kinds of food shops. Already-made buns tend to be expensive. Making buns at home is easy, using ingredients you should already have access to in your Keto Paleo Whole30 kitchen.

HOW MANY BUNS DOES THE RECIPE MAKE?

This recipe creates buns that are soft and dense. They possess a yeasty flavour (due to the yeast) and are very satisfying. With this recipe, you can make 4 medium-sized buns or 6 slider buns. If you double the recipe, you can make 6 larger buns, about the same size as regular hamburger buns made with wheat. The choice is yours.

WHY ADD YEAST?

I love adding yeast to the bun recipe. While the yeast doesn’t help the dough to rise (the baking powder does that), it adds that yeasty flavour and texture to the buns. 

HOW THE BUNS TASTE?

One of the first secrets to learn about following a Keto Paleo Whole30 diet or lifestyle is that you must give up the taste and texture of wheat and gluten. These buns taste delicious, albeit not like wheat-based buns. That’s impossible. You cannot turn an orange into an apple. A bun based on almond flavour and coconut flour will never taste like wheat flour.

These buns are fluffy, chewy, and dense. You can use this dough to make hamburger buns, but also other buns like ciabatta.  

A FEW RECIPE TIPS:

With this particular recipe, it’s best to use room-temperature eggs. They just work best with the yeast.  

Let the buns cool before slicing them. Otherwise, they may fall apart.  

WHAT TO DO WITH ALL THOSE YOLKS:

When you make these buns for dinner, it’s a perfect day to also make either the Keto Paleo Whole30 Crème Brulee or frozen custard, as you’ll have just enough egg yolks leftover from the bun recipe to use for a dessert recipe.

For the Keto Paleo Whole30 French Vanilla Frozen Custard recipe click the link below:

KETO PALEO WHOLE30 FRENCH VANILLA FROZEN CUSTARD

For the Keto Paleo Whole30 Salted Caramel Creme Brulee recipe click the link below:

KETO PALEO WHOLE30 SALTED CARAMEL CREME BRULEE

RECIPE. NUTRITIONAL VALUE:

In Keto Paleo and Whole30 cooking, I use psyllium husk powder often. Incorporating psyllium hunks in your cooking and diet helps…

Alleviates constipation and cleanses the colon:  Psyllium as fiber helps to soften stools. 

Helps with weight loss: Mixing a tablespoon of psyllium husks with water and drinking it in the morning helps your stomach feel full, causing you to eat less.

Keeps the heart healthy:  Adding psyllium to your diet can help bring down triglyceride levels, thus lessening the chance of artery blockages. 

Help keep your skin looking healthy.  Psyllium husks contain antibacterial compounds that may help eliminate several skin conditions and improve the appearance of your skin by alleviating toxins. 

Helps with indigestion: A daily glass of psyllium mixed in water enhances your natural digestive process, improving bowel operations.

Helps to lower bad cholesterol: Psyllium husks can help maintain reduced LDL-cholesterol concentrations.

RECIPE:

After proofing yeast, add all dry, then wet, then yeast mixture to food processor.
Mix into dough. If too wet add more almond flour as needed.
Pull dough together into a ball and divide into 6 equal parts. Roll parts into balls and place on cookie sheet lined with parchment. Make sure balls are all the same size.
Flatten balls into disks and add topping if desired.
Bake at 350F for 25 to 30 minutes until light golden. Remove from oven. Let rest 30 minutes before slicing.
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KETO PALEO WHOLE30 HAMBURGER BUNS

KETO PALEO WHOLE30 HAMBURGER BUNS

NOTES:  If your batter is too liquid, add a little more almond and coconut flour until it’s firm enough to roll into buns.  

 

Wet your hands to work the dough since it is sticky.  

 

If you double the recipe, keep the buns in the oven for about 5 minutes longer.

 

  • Author: PALEO WHOLE30 with SHARI MAC
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 Minutes
  • Yield: 6
  • Category: PALEO, WHOLE30, KETO
  • Method: BAKING
  • Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
  • Diet: Gluten Free

Ingredients

Proof Yeast:

1 teaspoon dry active yeast

1 teaspoon raw honey or maple syrup

¼ cup warm water

 

Dry Ingredients:

1 cup almond flour  

1/2 cup coconut flour

2 tablespoon psyllium husk powder

2 teaspoon gluten-free baking powder

 

Wet Ingredients:

6 large egg whites (important at room temperature)

2 large egg, (important at room temperature

2 teaspoon apple cider vinegar

Sesame seeds or Powerhouse granola (optional)

Instructions

Place dry ingredients in food processor.  Add the egg whites, egg, and yeast mixture.  Mix until well-incorporated.  Remove from mixer.  Using your hands make a ball.  Divide the dough into 6 equal portions.  I set the balls on the parchment first to make sure they are all the same size, sometimes taking from one to add to another to even them all out.  Gently press down the balls a little to make them more of a disk shape.  Let sit and rise until double the size.  Sprinkle with seeds of granola.  Set in oven and bake for 25 minutes until golden.  Remove from oven.  Let cool before slicing.

 

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