Some of you know I have been trying to 'invent' a good hamburger bun, and I succeeded a couple of weeks ago, so decided I would post it here. These are made in a muffin top pan, they have a good flavor, are a lot like bread and will stand up to about anything you throw at them, including angus burgers. Don't let the pork rinds scare you off, you won't even know they are there. These only have about 2 carbs each.
So that the buns won't end up being grainy, I put the pork rinds through the food processor, then measure them, then run them through the coffee grinder. I do the same with almonds when making the almond flour.
Hamburger Buns (makes 6)
muffin top pan, lightly oiled
3 eggs
2 pkts. Splenda
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons mayonnaise
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rinds, ground fine
Preheat oven to 400 degrees.
In a small bowl, use a fork to beat together the eggs, Splenda, baking soda, mayonnaise, salt, garlic powder and onion powder.
Stir in the almond flour and pork rinds. Spoon the mixture evenly into the wells of the pan.
Bake 12 minutes.
Remove from pan immediately and let cool.
Can be cut in half with a serrated knife, or use 2 to make a bun.
After cooling, I cut them in half, place 2 in each Ziploc vacuum bag, pump out the air and freeze for later use.
When we go out to eat, I take a bag out of the freezer and pop it in my purse.
So that the buns won't end up being grainy, I put the pork rinds through the food processor, then measure them, then run them through the coffee grinder. I do the same with almonds when making the almond flour.
Hamburger Buns (makes 6)
muffin top pan, lightly oiled
3 eggs
2 pkts. Splenda
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons mayonnaise
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rinds, ground fine
Preheat oven to 400 degrees.
In a small bowl, use a fork to beat together the eggs, Splenda, baking soda, mayonnaise, salt, garlic powder and onion powder.
Stir in the almond flour and pork rinds. Spoon the mixture evenly into the wells of the pan.
Bake 12 minutes.
Remove from pan immediately and let cool.
Can be cut in half with a serrated knife, or use 2 to make a bun.
After cooling, I cut them in half, place 2 in each Ziploc vacuum bag, pump out the air and freeze for later use.
When we go out to eat, I take a bag out of the freezer and pop it in my purse.