We've all been there. You're craving a burger, but you don't want to wrap it in lettuce or put it on a bed of lettuce because let's be honest with ourselves, that second one is just a salad.
Lucky for you, there's a lot of different bun recipes out there. This one uses almond and coconut flour and is one of my favorites. It's filling, doesn't taste like eggs, and best of all doesn't stick to your fingers or feel greasy. Oh, and did I mention that these buns actually stay together? Have a look!
These buns are 3 NET CARBS! They are delicious and filling.
Nutritional Info per serving (makes 6): 294kcal, 23g fat, 9g carbs - 6g fiber (3 net carbs), 12g protein
50g (3.57 tbsp) of butter
6 extra-large eggs
1 cup almond flour
9 tbsp coconut flour
1 tsp baking powder
1/4 tsp salt
In a large bowl, beat eggs with an electric mixer until light and airy. Add butter and water, blend well.
Mix dry ingredients in a separate bowl, then blend thoroughly into the batter.
Preheat the oven to 375 degrees, and set batter aside to rest for 10-20 minutes.
Line baking sheet with parchment paper, and place 6 mounds of batter wide apart.
Bake for 20-25 minutes. Then cool on a wire rack under a cloth until you're ready to eat them.