Imported from Instagram
Almond and Psyllium Burger Buns
Homemade gluten-free, low-carb burger buns suitable for a keto diet. They are prepared without kneading or a food processor and turn out tender, soft, and suitable for burgers or cold and hot sandwiches.
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Ingredients
- 125 ml Hot water
- 2 Eggs
- 1 tbsp Apple cider vinegar
- 125 g Almond flour
- 30 g Psyllium
- 1 tsp Baking powder (The audio mentions homemade chemical leavening; this is interpreted as baking powder.)
- Sesame seeds (For sprinkling on top; the quantity is not specified in the source.)
Steps
- 1
Place 125 ml of hot water in a bowl.
- 2
Add the eggs and 1 tbsp of apple cider vinegar to the hot water.
- 3
Whisk the mixture until foamy.
- 4
Add the almond flour, psyllium, and baking powder to the wet mixture.
- 5
Mix everything until the ingredients are incorporated and a wet dough forms.
- 6
Place the dough in a burger bun mold and spread it evenly.
- 7
Sprinkle sesame seeds on top.
- 8
Bake in the mold for 30 minutes at 180 °C.
- 9
Remove the buns from the oven and use them for burgers or cold or hot sandwiches.
Notes
The source indicates that the buns stay tender for 2 or 3 days, but does not specify the container or storage conditions. The number of buns depends on the size of the burger bun mold; an estimated yield is 4 buns. The quantity of sesame seeds is not specified and has been estimated solely to calculate the nutritional information.
Nutrition per serving
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