Best Keto Yeast Burger Buns are as chewy and light as traditional hamburger buns made of wheat. They are ideal for grilled burgers or sandwiches and contain yeast. In order to give the dish even more flavour, we also added a tablespoon of this seasoning to the dry ingredients.
We provide cheese-based bread substitutes in the form of Cheddar Bay Biscuits and Cheesy Garlic Bread. Don’t forget about the Chaffle, either! For these delectable treasures, we have a dedicated Chaffle Recipe Category.
Wheat-flour alternatives. They are all over our pantry. Many things are now crystal clear. Without yeast, it is challenging to achieve the rise of wheat flour. Another thing that became obvious was the necessity of gluten for a chewy texture. In her pantry, Joanie looked for these ingredients: gluten, yeast, and a flour alternative.
She experimented with chia seeds, coconut flour, and almond flour for fibre, but the mixture she used for her keto buns is the most effective.
Two advices are crucial for this recipe to succeed.
If the temp is too high, yeast will die. Perhaps our Arizona water is hotter than we realise, because yeast dies at temperatures exceeding 110.
We zap the water in the microwave and to check the temp, use a thermometer . Second, sticking to the schedule is essential for success. Since the recipe requires for resting and proofing time, patience will be needed. Pay strict attention to the directions and keep to the plan!
Keto Burger Buns with Yeast
- yeast instant, two tablespoons
- Honey, 2 teaspoons (organic)
- Water, 1 cup (filtered and 95-100 degrees)
- Lupin flour, 1 cup
- Vital wheat gluten 1 cup
- Oat fibre, 1/4 cup
- a tbsp. each of garlic powder
- 2 teaspoons powdered onion
- Sea salt, 1 teaspoon
- 2 Eggs (beaten)
- 2 tablespoons Monk Fruit)
- Butter, 3 Tablespoons (softened)
Topping with Egg Wash and Seeds
- 1 Egg (beaten)
- 2 tablespoons and 1 teaspoon of water minus the bagel seasoning, everything
Keto Burger Buns with Yeast
- Mix the flour, essential wheat gluten, oat fibre, salt, garlic powder, and onion powder in a medium bowl.
- In a microwave, warm the water to a temperature between 95 and 100 degrees (use a thermometer). To the mixer’s bowl, add the warm water, honey, and yeast . Let rest even mins.
- As the yeast mixture eats the honey, bubbles and growth will result.
The mixer bowl should now contain the Allulose (or Monk Fruit) and the two softly beaten eggs. Mix everything together with a dough hook at the slowest speed possible (less than 1 minute). While on your mixer, maintaining the lowest speed, add slowly, the flour mixture . To continue kneading the dough, allow dough hook at very slow speed. At this setting, it should take TEN mins approximately. When you take the dough away from the dough hook, it should be stretchy and smooth.
- Add the softened butter and blend for five minutes at the slowest speed. It has been sufficiently combined when on the sides of your mixing bowl, there is no longer any butter .
- Take out the dough and manually roll it into a ball (this does not have to be perfect). In a bowl(dishtowel-covered), place the dough and for THIRTY mins, allow it to rise .
- Make 8 equal amounts of dough. Hand-knead each chunk. The dough must be pulled to its centre repeatedly while being stretched and folded to form a ball. Essentially, to knead the dough, use tips of fingers . On a baking sheet covered with parchment paper, put them when a round dough balls forms .
- Allow dough balls to rise in your kitchen for at least an hour with a dish towel covering them (until they double in size). Pre-heat your oven to 375 degrees while the dough is rising.
- Each bun’s top should be egg-washed with a pastry brush before being dusted with “Everything but bagel seasoning.” 15 minutes of baking, or until browned
- Put the buns on a cooling rack after removal. Before cutting, they should chill for 15 minutes.
Saturated Fat-3.4g |