These Keto Burger Buns are made with a version of Keto HOP bread dough, which also makes great low carb hot dog buns. These dairy free buns are perfect for Barbeque, and you can make them ahead because thet freeze wonderfully!
And let’s not forget about the poor hot dog, which is just so much sadder without the bun.
- drained 1 (14 oun.) can of hearts of palm
- 4 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 cups super-fine blanched almond flour
- 2/3 cup coconut flour
- 1/4 cup psyllium husk powder
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt ( Himalayan salt)
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper .
- In a blender, combine the water, eggs, olive oil, and hearts of palm.
- Blend for at least one min until smooth and a little frothy.
- Take a bowl and put the salt, husk powder, psyllium coconut flour, baking powder and almond flour in it and with a fork stir well to mix and break up any clumps.
Into the bowl, pour the wet ingredients, and with a large spoon fold in until a stiff dough is formed.
- The dough should be divided into eight balls of equal size.
- Form into patties, to make hamburger buns, four inches across by 1 in. thick. Top with sesame seeds.
- Roll into cylinders, to make hot dog buns, , about 1.5 in. wide by five in. long.
- Slightly flatten the hot dog buns down, so they are only one in. high. Then, with your fingers, make a dent down the center.
- Bake the buns for thirty mins.
- Take it out from the oven and before slicing and serving, cool for 10 mins .
- If making hot dog buns, making room for the hot dog was a bit easier by cutting a notch in the top rather than just slicing them and prying them open.
- Store buns in the refrigerator for up to five days.
- In the freezer for up to 3 months.
- Serving Size: 1 bun
- Calories: 254
- Fat: 19g
- Carbohydrates: 13g
- Fiber: 9g
- Protein: 12g