Fri. Mar 1st, 2024
Keto Yogurt Buns

Keto Yogurt Buns are a low-carb and gluten-free alternative to traditional bread buns, making them an excellent choice for those following a ketogenic diet or anyone looking to reduce their carb intake. These buns are soft, fluffy, and incredibly versatile. They’re perfect for making sandwiches, burgers, or even serving as a side with your favorite keto dishes. With the rich, tangy flavor of yogurt and the goodness of almond flour, these buns are a delightful addition to your keto meal plan. Let’s dive into the recipe!

Recipe: Keto Yogurt Buns

Ingredients:

  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup plain Greek yogurt (full-fat)
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds or poppy seeds (optional, for topping)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no lumps.
  3. In a separate bowl, whisk together the eggs and plain Greek yogurt until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. You may need to use a spatula to fully incorporate the ingredients.
  5. Divide the dough into 6 equal portions. Wet your hands to prevent sticking, then shape each portion into a round bun shape and place them on the prepared baking sheet.
  6. If desired, sprinkle sesame seeds or poppy seeds on top of each bun for added texture and flavor.
  7. Bake in the preheated oven for about 18-20 minutes or until the buns are golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the buns from the oven and let them cool on a wire rack.
Nutrition Facts:

(assuming 1 bun):

  • Calories: 230
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 140mg
  • Sodium: 290mg
  • Total Carbohydrate: 8g
  • Dietary Fiber: 4g
  • Total Sugars: 2g
  • Protein: 10g

By admin

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