low-carb hamburger buns

These hamburger buns are incredible. Every time I make them, I’m shocked by how perfect they are, especially being low-carb. They have a beautiful soft crust, and they’re just as soft on the inside, but also super airy and slightly chewy. Plus, no yeast! If you can’t find baking ring molds, feel free to use mini springform pans instead.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Spray the insides of six 4-inch ring molds with nonstick spray and place them on the baking sheet (see Notes).

Step 2

In a large bowl, using a hand-held electric mixer, whip the eggs until frothy and fluffy, about 2 minutes.

Step 3

Stir in the remaining ingredients and mix well, until the batter is smooth and thoroughly combined.

Step 4

Pour the batter into the ring molds, filling each about halfway.

Step 5

Bake for 20 minutes, until a toothpick inserted comes out clean. Allow to cool for 20 minutes before removing the ring molds.

Step 6

Store leftover buns at room temperature in a sealed container, or freeze for later use.