Keto Hamburger Buns

I wanted a cheeseburger.  I wanted to grab one and take a big bite, bun and all.  I wasn't craving bread, I haven't missed it at all, I was craving just eating a burger with pickles, lettuce, cheese, and having a big bite.  So I decided to try one of the many keto bun/bread recipes I've seen on Pinterest and in my keto cookbooks.  I've decided they are o.k. for a bun, but I also tried it toasted and it wasn't my favorite.  Dave didn't mind it for a bun but he didn't want to try it as toast.

The key is to really beat the egg whites until they are stiff and dry.  I have these rings I used as molds, they used to be used to make english muffins, and they are perfect for this.  You don't need molds or you could cut the top and bottom off a tuna can and use that.

There are a million different recipes for keto buns, cloud bread, low carb buns.  I'll try some others too, but right now these hit the spot.  And so did the moose cheeseburger.

Fill the ring with batter.

Carefully remove the ring, you have the perfect bun size.

Smooth the top for even baking.

3 buns ready for he oven.

Three keto buns, waiting for dinner

Moose cheese burger with a keto bun.

Look at this handsome guy.  He is so good looking I can
forgive him for wearing a white undershirt to the dinner table.

Keto Buns

The 30 day Ketogenic Cleanse, Maria Emmerich

6 large egg whites

1/4 cup unflavored egg white protein powder

1/2 tsp. onion powder, or other seasoning of choice

3 large egg yolks

Preheat oven to 325˚F. Line two large cookie sheets with parchment paper (looking at my pictures I see I didn't line with parchment paper and it doesn't look like I sprayed them and the bun did not stick.  Go with the parchment paper just in case, or live dangerously and put them on a plain pan like I did.  It worked fine for me).  

Using a stand mixer with the whisk attachment, whip the egg whits until very stiff and the peaks hold their shape, about 10 minutes.  To test whether the whites are ready, turn the whisk upside down; if the peaks fold down on themselves, keep whipping).   Using a rubber spatula, slowly fold in the protein powder and any desired seasonings.

In a small bowl, beat the egg yolks, then gently fold the yolks into the whites, being as gentle as possible to keep the lift of the egg whites.

Make 12 buns using a mold or mounds and then smoothing the tops (You can make hot dog buns or hoagie buns too).

Bake for 40-45 minutes, until golden brown.  Let cool completely before cutting the buns.  Store in airtight container in the fridge for up to 6 days or in the freezer for 1 month.

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February 7, 2018   Sunrise 9:15 am  Sunset 4:55 pm  Temp. H -11/ L -23˚F