Magical Burger Buns (Low Carb)

Recipe by jules_stonesoup

  • Time needed: 60 minutes
  • Calories per serving: 182
  • Servings: makes 4
  • Difficulty: 1
  • Rating: 5.00 based on 4 reviews

These burger buns are the real deal. They’re now my go-to whenever I’m in the mood for a low carb sandwich or, of course, a burger! Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

Ingredients

• 100g (3.5oz) almond meal
• 25g (1oz) psyllium
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 egg whites* (120g / 4oz)
• 1 cup boiling water
• 2 teaspoons apple cider vinegar
• sesame seeds to sprinkle (optional)

Method

1. Preheat your oven to 180C (350F). Line a tray with baking paper.

2. Mix almond meal, psyllium, baking powder and salt in a medium bowl. Add egg whites, boiling water and vinegar. Stir until just combined. Stand for 5 minutes to allow the mixture to cool and the psyllium to absorb the water.

3. Divide mixture into 4 and form each into a little disc about the diameter of a burger bun. I find using wet hands helps stop it being too messy. Place discs on your prepared tray. Sprinkle with sesame seeds (if using).

4. Bake buns for 55-60 minutes or until well browned and risen. To double check they should sound hollow, like a loaf of baked bread when you tap on the bottoms with your finger tips.

5. When the buns are cooked, cool on a rack to stop the bottoms going soggy.

6 reviews for “Magical Burger Buns (Low Carb)”

  • review by:
    permalink

    These buns taste very good and are remarkably easy to make.

  • review by:
    permalink

    Do these freeze well?

  • review by:
    permalink

    I just made these and they are great. I have popped one in the freezer and will let you know if that works well.

  • review by:
    Not rated
    permalink

    I tried this recipe never worked buns rose but completely hollow inside can u help followed recipe to the letter using digital scales

  • review by:
    permalink

    Can you use a breadmaker to make these? And if so, what program should I use?

  • review by:
    Not rated
    permalink

    I too found that my baps rose ok and looked fine but were completely hollow… any idea what I’m doing wrong?

    I MAY know what the problem is… they may need kneading to get the air out.. but the mixture is too soggy for the mixture to have any coherence. Maybe the “cup of water” I’m adding is too much… mean who knows how much is a cups worth?

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