Almond Sesame Low Carb Buns

Have you given up bread in order to stick to your low carb diet?  You don’t have to with recipes like this.  I have been making low carb almond buns for months now and not only are they only 2 NET carbs per bun, they are also gluten free and high in fiber so they will fill you up.  They literally take only 10 minutes to make so take some time this weekend and do a few batches and then freeze them individually so you have them handy at all times.  Summer is coming up (not soon enough) and we will be BBQing again and who doesn’t love a big fat juicy burger on a bun?  You can even make them into sausage or hot dog buns depending on how you shape them.  Be creative and add garlic or olives to your recipe.  Add cheese on top…whatever you want!  This recipe is a little different from mine.  I got it from the Diet Doctor web site and it is my weekend project as I just ran out of my other buns.  Personally I like to have toast with my eggs or a sandwich for lunch so I need to make some more.  My family loves my bread so much I have made it for them as well!  Give it a try…you won’t be disappointed!

2 NET CARB KETO ALMOND BUNS

Ingredients

  • 1¼ cups almond flour
  • 5 Tbls Psyllium powder
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons cider vinegar
  • 1 cup boiling water
  • 3 egg whites
  • 2 tablespoons sesame seeds (optional)

Directions

  1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
  2. Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.
  3. Moisten hands and form dough into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns. Place on parchment paper so it doesn’t stick.
  4. Bake for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
  5. Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.

Why Use Almond Flour in Low Carb Baking?

Almond flour is a gluten-free nut flour, essentially just ground blanched almonds. It’s often used as a low-carb substitute for wheat flour in bread and other baked goods.  Almond flour is a common ingredient in all kinds of baking.   Almonds do not contain gluten so it won’t rise with yeast.  When using it in baking, you’ll need something to help absorb and bind liquid like psyllium husk, protein powder and/or eggs.  Almond flour can also be used as a low-carb breading for those of you who like a crunchy crust.  Simply mix the almond flour with spices and Parmesan cheese and coat your chicken, fish or vegetables.

The amount of carbs in in almonds is approximately 4-8 grams of carbohydrates per 100 gram.  Almond flour is fairly low in carbs but when ground up and used in bread, the number of gram of carb may add up quickly so be sure to check the nutritional label.  I have posted many recipes that use almond flour as the base that may also include psyllium husk to add additional fiber (as well as absorb the moisture).   I make almond buns weekly and have many of my friends and family make them too as they are so easy and so tasty.  For those of you who find it hard to give up bread, try some of the recipes I have posted.  You will be pleasantly surprised how good they are and they curb that bread craving and eliminate wheat and gluten from your diet which in my humble opinion is not healthy for you.

If you’re allergic to nuts or don’t like the nutty flavor of almonds, you can replace it with coconut flour but not in equal amounts. 1 cup of almond flour can be substituted for ⅓ cup of coconut flour. You might also need to add additional eggs.

Cheese and Herb Biscuits

Cheese & herb biscuits (naturally from Angela on divaliciousrecipes.com)
Only 1.2 Net carbs per biscuit and gluten free!

Yields 24
Ingredients
  • ½ cup (113g) butter, room temperature
  • 1 ½ cup (170g) Cheddar Cheese, grated
  • ½ cup (50g) Parmesan Cheese, grated
  • 1 ½ (150g) cup ground almonds/almond flour
  • ¼ cup (28g) coconut flour
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped chives
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon white pepper
Instructions
* Mix the butter and cheeses together.
* Add the coconut and almond flour and work into a dough.
* Add the herbs and seasoning and mix well into the dough.
* Cover and place in the fridge for 30 minutes to firm up
* Preheat the oven to 180C/350F degrees.
* Roll out the dough between two layers of parchment paper.
* Cut out shapes using a cookie cutter.
* Place the cookies on a parchment lined baking tray.
* Bake for 12-15 minutes until golden and firm.
* Eat and enjoy!
Notes
  • Makes 24 biscuits (using a star cookie cutter)
  • Nutritional Info per biscuit – 114 Calories, 10g Fat, 4g Protein, 2.5g Total Carbs, 1.3g Fibre, 1.2g Net Carbs
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