My Soft Dinner Rolls recipe took a long to get right, but I got the perfect texture in the end. Here, I simply played around using a hamburger shape and adjusted the quantities to make 4. Please follow the recipe exactly as indicated. I know these ingredients are pricey and I want you to achieve success first time round. Enjoy these as Burgers (or use up leftover Bolognaise sauce and make Sloppy Joes!). Be sure to also check out the Soft Hot Dog Rolls recipe.
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Carbs 13g | Fat 43g | Protein 17g
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Soft Keto Burger Buns
For the 'wet mix'
- 90 g (3.2 oz) unsalted butter
- 6 eggs
- 1.5 TB olive oil
- 90 g (3.2 oz) lukewarm water
For the 'dry mix'
- 1 tsp sesame seeds
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- For the 'wet' mix, melt the butter in a small pan over low heat. Remove from the heat and allow to cool slightly before adding to a bowl of whisked eggs, olive oil and water. Whisk well to combine.
- In a separate bowl, combine all the 'dry' ingredients very well to ensure everything is evenly distributed.
- Pour in the egg mix and mix well to combine. You will notice the mixture will thicken as the seconds tick by, this is thanks to the psyllium husk powder - an essential ingredient. You may want to switch your whisk for a wooden spoon or spatula at this time. Leave to stand for 1 minute.
- Divide the mixture into 4 equal-sized portions. If you find that the mixture hasn't set as pictured, its likely you are using a different brand of coconut flour. (If this is the case, simply add one tablespoon each of the almond and coconut flour and mix again to combine.) Use clean hands to form 4 large balls, the same size as hamburger buns. The mixture contains a lot of fat, so the balls will seem very soft, but they should still be 'workable'. Use your hands to work them until they are smooth on the outside.
- Place them onto a tray lined with baking parchment, leaving a little space between each bun. Scatter over the sesame seeds.
- Bake in the oven for 15 minutes. Then reduce the oven temperature to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3) and bake for an additional 15-18 minutes. (I always rotate my tray halfway through too).
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Calories 503Kcal / 2106kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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