keto hamburger buns

This recipe is for keto coconut flour hamburger buns

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees. Lightly grease 5 four-inch silicone bun molds or line a large baking sheet with parchment paper. Sift the dry ingredients into a large mixing bowl until combined and no lumps. Stir the eggs into the dry ingredients until all the dry ingredients are moist.

Step 2

Stir in the oil and water until combined. Continue stirring for 1 minute until a dough begins to form. Scrape down the sides of the bowl and push the dough to the center of the bowl. Knead the dough in the bowl for 1 minute or until able to form the dough into a smooth ball. Allow the dough to sit at room temperature for 15 minutes until the extra liquid is absorbed.

Step 3

After 15 minutes the dough will still be moist but should be able to hold its shape. Divide the dough into 5 equal portions. Roll each portion into a smooth ball and place into the prepared molds or onto the prepared baking sheet. Use the palm of hand and slightly flatten the tops of the dough ball to create a bun shape. If using the baking sheet leave space between each bun. Bake at 350 degrees for 30 to 35 minutes or until golden and a tester comes out clean.

Step 4

Remove the cooked buns from the oven and allow them to cool on the pan for 20 minutes or until firm. Transfer the firm buns to a wire rack. Allow the buns to cool completely before slicing. Once ready to eat turn the buns on their sides and cut in half to create a top and bottom portion. Fill with the filling of choice. These can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.