42 minutes
A low-carb alternative to traditional burger buns, perfect for those following a keto diet.
Cream Cheese, softened
0 oz
each
tablespoons
tablespoons
Unflavored Whey Protein Powder
cups
teaspoons
teaspoons
teaspoons
tablespoons
1. Preheat Oven and Grease Pans
Preheat your oven to 350°F. Grease four 4-inch ramekins or round cake pans.
2. Blend Wet Ingredients
In a blender or food processor, combine the softened cream cheese, egg, avocado oil, and water. Blend until smooth.
3. Add Dry Ingredients
Add the whey protein powder, baking powder, garlic powder, and salt to the blender. Blend until well combined.
4. Prepare Batter
Divide the batter evenly among the greased ramekins. Sprinkle the tops with sesame seeds, pressing them lightly to adhere.
5. Bake Buns
Place the ramekins in the preheated oven and bake for 18 to 22 minutes. The buns are done when the tops are cracked and the edges are light golden brown.
6. Cool Buns
Let the buns cool in their ramekins for at least 15 minutes. Run a sharp knife around the edge of each ramekin to loosen the buns, then transfer them to a wire rack to cool completely.
Opt for finely ground, blanched almond flour for a smooth texture, and ensure your baking powder is fresh for the best rise.
Use room temperature eggs for better emulsification with fats, and adjust the dough with water or almond milk if too dry.
Use an oven thermometer to verify the temperature for sensitive keto buns.
Let the buns cool completely on a wire rack before slicing to allow them to set properly.
Mix just until the ingredients are combined and use the paddle attachment on a stand mixer to avoid overmixing.
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