Low Carb Hamburger Buns Recipes
VERY LOW-CARB HAMBURGER BUN!
I found this recipe on a low-carb forum when Googling different low-carb websites--it sounds crazy, but the end result is amazing! To quote the original post: "This makes a wonderful hamburger bun, it tastes like a whole wheat bun. It's very sturdy and holds up well with all the juiciness of a hamburger with all the fixings." Note: you may need to add more ground flaxseed/flaxseed meal--the consistently of the "stuff" pre-microwaved should be thick and sort of pasty, like brownie batter, not liquidy.
Provided by Jainene
Categories Breads
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a microwave safe bowl or container.
- Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
- It will billow up in the bowl.
- Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
- Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.
LOW CARB HAMBURGER BUN
This is a low carb version of a hamburger bun or sandwich roll. Only 3 net carbs per roll. I got this recipe from http://lowcarbeating.com and it's pretty tasty.
Provided by Katie Y
Categories Breads
Time 4m
Yield 1 roll, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix together and put in a the microwave and nuke for 1 minute or until center is set. Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
- Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.
LOW-CARB BUNS
Provided by Valerie Bertinelli
Time 40m
Yield 4 buns
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Sift the almond flour, baking powder, paprika, onion powder and salt into a large microwave-safe bowl. Add the mozzarella and cream cheese and use your fingers to evenly distribute the cheeses. Microwave on high for 1 minute. Knead the mixture with your hands or stir with a rubber spatula briefly. Microwave again until the cheeses are melted and the dough looks smooth, 15 to 30 seconds more. Let stand until cool enough to handle, just a few minutes.
- Add all but 1 teaspoon of the egg to the dough and knead with your hands to incorporate. Sprinkle the dough with extra almond flour if it looks too sticky.
- Divide the dough into 4 equal pieces. Moisten your hands and form each piece into a slightly domed patty about 3 1/2 inches in diameter. Arrange on the prepared baking sheet, brush the tops lightly with the remaining egg and sprinkle with the sesame seeds.
- Bake until light golden brown all over, 12 to 16 minutes. Let cool on the baking sheet for 10 minutes, then carefully slice through the middles with a serrated knife.
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- Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
- Add the dry ingredients and process until a dough forms. It is very sticky! If it's too sticky to handle, let it cool for a few minutes.
- Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. Place cheap-o metal pan at the bottom of the oven.
- Divide into 5 equal pieces. Lightly oil hands and roll each portion into a ball. Drop onto the parchment paper and gently flatten slightly with your hand, while still retaining a domed shape. (You will have to experiment with how much to flatten because it's hard to explain accurately.)
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