Keto Burger Buns that are light and fluffy, yet sturdy and durable.
2 teaspoons active dry yeast
2 teaspoons honey
1/2 cup lukewarm water
1 3/4 cups almond flour
3/4 cup flaxseed meal
2 tablespoons coconut flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon ground ginger
1 teaspoons salt
1 egg, plus 4 egg whites (at room temperature)
1/4 cup butter, melted and then cooled to room temperature
1 tablespoon apple cider vinegar
1/4 cup sour cream
Activate yeast by mixing it in a large bowl with honey and water. Let it sit for 10 minutes. It should be foamy; that is how you know it is alive and will make your bread rise.
In large bowl, mix almond flour, coconut flour, flaxseed meal, xanthan gum, baking powder, cream of tartar, ginger, and salt.
When yeast is done activating, add in butter, egg, egg whites, and vinegar. Beat with an electric mixer for a few minutes until it gets frothy. Add in the flour in two batches, alternating with the sour cream.
Divide your dough into 8 balls and form into a bun shape. They should be about 3-3.5” in diameter and about 2” high. Get the outsides as smooth as possible. Place on parchment lined baking sheets. Cover your bread with plastic wrap and a dish towel and place it in a warm and draft free area to let it proof for 1 hour. It should rise a good bit.
Heat oven to 350 F. Whip up one egg and brush on the tops and sides of buns. Bake for 25-30 minutes, putting a foil dome over the buns about 15-20 minutes into baking time to prevent the tops from browning too much.