Ketogenic Buns

I've been eating Low-Carb/Keto off and on for a few years now, and sometimes dang-it, you just miss eating sandwiches or burgers!!! I created this Bun out of the pure need to eat a damn Hamburger. Also, the fat content is not too bad either, meaning it's high.

Sometimes, we struggle to get enough fat into our diet on a Ketogenic diet. This Bun has it all!!! 

Notes- I used a 4 inch Spring Form pan (4 x 1/3/4) which you can buy on Amazon. 

This recipe makes 7 Buns, and it's packed with a massive amount of calories. After baking the Buns, they will protrude out of the top of the pans but decompress after a few minutes. If you don't want all the calories, you could use more pans and fill them less. You can use any mold you want. Heck, use a Bread Pan if you want.

One Bun- 3 g net Carbs, 8 g Total Carbs, 4 g fiber, 39 g Fat, 20 g protein, and 458 Calories. 

Makes 7 buns

12 large Eggs Separated 

3 Large Eggs

1/3 cup of Avocado Oil 

1 Tbl of Softened Cream-cheese

2 cups of Almond Flour 

1 Tbl of Baking Powder

1/4 Tsp of Cream of Tartar (added to Egg-Whites..Will help prevent Egg whites from collapsing) 

1 Tbl of Psyllium Husk Powder (Makes it less crumbly and denser)

1 Tsp of Xantham Gum (Secret Weapon in Gluten-free baked goods...Helps everything bind since we have no gluten).

1/2 Tsp of Salt (or more to taste)

1/2 - 1 Tsp of Liquid Stevia (optional- start out with 1/4 tsp and see if you prefer) 

Sesame seeds optional

Prepare your Pans and Pre-Heat the oven to 375℉. Place parchment paper in each pan and spray everything with non-stick spray. 

You will need 3 bowls. 

Using two large bowls, Separate 12 Eggs (Whites and Yolks). 

In another bowl, add all the dry ingredients except the Cream of Tartar. Whisk the dry ingredients and make sure they are thoroughly mixed. 

To the bowl that contains the 6 Egg Yolks, you will add the 3 additional Eggs, the Softened Cream Cheese, and Oil. Use a mixer cream until thoroughly incorporated. Now add the dry ingredients in 1/3 increments and, using a spatula, mix until thoroughly combined (do not use the mixer)

Add the Cream of Tarter to the bowl that contains the Egg Whites and beat until Stiff peaks form. 

In 1/3 increments, add the Egg Whites to the other bowl and fold in until smooth. When you have completed this task using a large spoon and fill pans evenly. Sprinkle on sesame seeds if you want, or add what your heart desires. 

Bake for 30-35 minutes and rotate the pan at least once halfway through. At 30 minutes using a toothpick stick into bread, and if it comes out clean, it's done.