Keto Non-dairy Hamburger Buns

 

Keto Non-dairy Hamburger Bun

Course Bread
Cuisine Keto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 208 kcal

Ingredients

  • 1/4 cup Pea protein isolate (I used Mettle brand)
  • 2 Tbsp Psyllium husk powder
  • 1/8 tsp Sea salt
  • 1 scoop MCT powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 oz Non-dairy cream cheese (I used Kite Hill brand)
  • 1 Tbsp apple cider vinegar (I used Braggs brand)
  • 3 eggs

Instructions

  1. Preheat oven to 325° F. Then generously spray a large muffin top tin, or line a cookie sheet with parchment or silicone mat and add 6 greased muffin rings.

  2. Combine and sift all dry ingredients into mixer bowl

  3. Add cream cheese spread, apple cider vinegar, and eggs

  4. Mix on high speed until batter is thick and smooth (it will still be sticky)

  5. Divide batter (I used an ice cream scoop) into muffin rings and used an oiled spatula to smooth and flatten into molds

  6. Bake for about 15 mins, until tops are springy and a toothpick comes out clean. Slice easier if you allow them to cool for a couple of minutes.

Recipe Notes

Macros are for one bun (2 halves)

Total fat 14.8 g

Net carbs 3.2 g

Protein 11.9 g

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