Low Carb Burger Buns
These Low Carb Burger Buns are a reinvented cloud bread that finally holds up to a real burger. Whipped egg whites give them lift, while almond flour, a little coconut flour, and shredded cheese give them the body and texture of actual bread instead of that eggy, floppy cloud bread you may have tried before. They come together in about 25 minutes with a blender and a hand mixer, they bake in 10 minutes, and you can size them for a breakfast sandwich or a full burger bun.
Servings: 2
Calories: 444kcal
Equipment
- Stand mixer or hand mixer
- Large Mixing Bowl
- Small mixing bowl
- Cup blender (personal or bullet style blender)
- Light colored metal baking sheet
- Silicone spatula
- Metal spatula
- ¼ cup and ⅓ cup dry measuring cups
Ingredients
- 4 large eggs, divided ( 3 separated and 1 whole) room temperature eggs separate more easily; save the yolks for the blender
Dry Ingredients
- 6 tablespoon almond flour blanched fine almond flour works best
- 1 tablespoon coconut flour do not add more; too much will make the buns taste like coconut
- ¼ teaspoon fine grind sea salt or kosher salt
Cheese and Wet Ingredients
- ¼ cup shredded cheese sharp cheddar, a Fiesta blend, or mozzarella all work; avoid parmesan
- 3 large egg yolks the yolks reserved from separating the eggs above
- 1 large egg whole egg, added on top of the 3 separated eggs
- 2 tablespoon water
Optional Topping
- sesame seeds or everything bagel seasoning, poppy seeds, or flaky salt
Instructions
- Set out 4 large eggs. Room temperature eggs separate more easily, though cold eggs straight from the refrigerator are fine too. Separate 3 of the eggs, putting the 3 whites into a large mixing bowl and the 3 yolks into a separate bowl. Crack the 4th whole egg in with the yolks. Be careful not to let any yolk slip into the whites, because even a little fat will keep them from whipping up.4 large eggs, divided ( 3 separated and 1 whole)
- Using a stand mixer or a hand mixer, beat the 3 egg whites until they hold stiff peaks. Start on low and work your way up to high. This only takes a few minutes. The whites are ready when they stand up on the beater; they do not need to be super stiff. This step is what gives these buns their lift and their bread-like structure, so do not skip it or rush it. Set the whipped whites aside.
- Preheat the oven to 400℉/205℃ and put the baking sheet you plan to use in the oven while it heats. A light colored metal sheet works best here, and you want to bake directly on the pan with no parchment paper. Preheating the pan gives the bottoms a better set the moment the batter hits it.
- Add the ingredients to a cup blender in this order so nothing gets stuck around the blade: dry ingredients first, then the cheese, then the eggs, then the water. Add 6 tablespoons of almond flour, 1 tablespoon of coconut flour, ¼ teaspoon of fine grind sea salt, ¼ cup of shredded cheese, the 3 reserved egg yolks, the 1 whole egg, and 2 tablespoons of water.6 tablespoon almond flour, 1 tablespoon coconut flour, ¼ teaspoon fine grind sea salt, ¼ cup shredded cheese, 3 large egg yolks, 1 large egg, 2 tablespoon water
- Pulse blend just until combined. The batter will look a little like a runny cornbread batter. That is exactly right.
- This next part matters the most, so go gently. Make a small well in the center of the whipped egg whites and pour the blender mixture right into that center rather than dumping it over the top, which would deflate the whites. Fold by going down to the bottom of the bowl, lifting up, and bringing the batter back over. Repeat gently until most of the whites are worked in. A few light streaks are fine. You are trying to keep as much air in the whites as possible.
- Carefully remove the hot pan from the oven and lightly grease it. Scoop the batter onto the pan, leaving room between each one. Use a ¼ cup measure for breakfast sandwich or small sandwich size buns, or a ⅓ cup measure for full burger buns. Sprinkle with sesame seeds or any topping you like.sesame seeds
- Bake for 10 minutes, until puffed and golden.
- Slide a metal spatula underneath and lift the buns right off the pan. They release easily. Let them cool for a few minutes before using them.
Notes
PREP TIPS
• Let the eggs come to room temperature if you have time. They separate more easily and the whites whip to a better volume.
• Separate each egg into a small bowl first, then transfer the white to the mixing bowl. That way one broken yolk does not ruin the whole batch.
• Make sure your mixing bowl and beaters are completely clean and dry. Any trace of fat or water will keep the whites from whipping properly.
• Preheat the baking sheet in the oven while it is preheating. The batter sets faster on a hot pan and the bottoms come out better. EGG WHITE TIPS
• Start the mixer on low and gradually increase to high. Going straight to high makes larger, less stable bubbles.
• Stiff peaks means the whites stand up on the beater when you lift it out. They do not need to be dry or over beaten.
• Fold, never stir. Go down to the bottom of the bowl, lift up, and fold the mixture over. Stirring knocks the air out and gives you flat buns.
• Pour the blender mixture into a well in the center of the whites instead of over the top. Dumping it on top deflates them immediately. COOKING TIPS
• Use a light colored metal baking sheet and skip the parchment paper. Parchment keeps the bottoms from setting the way you want.
• A ¼ cup scoop makes breakfast sandwich size buns. A ⅓ cup scoop makes full burger buns.
• Leave space between the scoops. They spread a little as they bake.
• Add sesame seeds or any topping before the buns go into the oven, not after.
• Let the buns cool for a few minutes after baking. Cooling is what lets them set up and firm into a sturdy bun. STORAGE
• Refrigerator: Store cooled buns in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze cooled buns in a single layer, then transfer to an airtight container or freezer bag for up to 2 months. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Let the eggs come to room temperature if you have time. They separate more easily and the whites whip to a better volume.
• Separate each egg into a small bowl first, then transfer the white to the mixing bowl. That way one broken yolk does not ruin the whole batch.
• Make sure your mixing bowl and beaters are completely clean and dry. Any trace of fat or water will keep the whites from whipping properly.
• Preheat the baking sheet in the oven while it is preheating. The batter sets faster on a hot pan and the bottoms come out better. EGG WHITE TIPS
• Start the mixer on low and gradually increase to high. Going straight to high makes larger, less stable bubbles.
• Stiff peaks means the whites stand up on the beater when you lift it out. They do not need to be dry or over beaten.
• Fold, never stir. Go down to the bottom of the bowl, lift up, and fold the mixture over. Stirring knocks the air out and gives you flat buns.
• Pour the blender mixture into a well in the center of the whites instead of over the top. Dumping it on top deflates them immediately. COOKING TIPS
• Use a light colored metal baking sheet and skip the parchment paper. Parchment keeps the bottoms from setting the way you want.
• A ¼ cup scoop makes breakfast sandwich size buns. A ⅓ cup scoop makes full burger buns.
• Leave space between the scoops. They spread a little as they bake.
• Add sesame seeds or any topping before the buns go into the oven, not after.
• Let the buns cool for a few minutes after baking. Cooling is what lets them set up and firm into a sturdy bun. STORAGE
• Refrigerator: Store cooled buns in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze cooled buns in a single layer, then transfer to an airtight container or freezer bag for up to 2 months. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 2pieces | Calories: 444kcal | Carbohydrates: 8g | Protein: 28g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 754mg | Sodium: 574mg | Potassium: 212mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1135IU | Calcium: 240mg | Iron: 4mg