Happy Monday Everyone,
Hope you are all enjoying your long weekend. What beautiful weather we have been having.
On Friday night, we decided to have burgers for dinner. I thought I would whip up some keto buns to hold our fillings, so after a bit of experimentation with the ingredients I had to hand, I made a batch of buns. We have doughnut tins so decided it would be fun to make kid size burger buns.
Today I thought I would bring you my recipe for this delicious bun. Milly and the two adults loved it, Bear was a little undecided!
We filled ours with saurkraut, salami, mustard, mayo, avocado, tomato and gherkin (and dairy free cheese – cashew based – as Paul and myself are dairy free except butter at the moment) and served with a side of green beans and courgettes drenched in butter and sea salt…
Recipe – made 5 doughnut size buns
4 free range organic eggs
4 Tablespoon butter or coconut oil
12 Tablespoons Almond Flour
1/2 – 1 teaspoon baking powder
1 t psyllium husk
Salt and pepper
To make, simply combine all the ingredients in a small bowl and pour into a greased loaf tin or small doughnut rings.
Put in the oven 180 degrees C for 8-10 ish minutes or when cooked through. Keep an eye on them as they don’t take too long.
Enjoy with your favourite fillings!
Have a great day
Krystie “fill ya” and Paul “buns” Miller
Recent Comments