Description
A low-carb, keto-friendly breakfast bun made with almond and coconut flours, eggs, and cheese. These savory buns are perfect for a quick morning meal or snack, offering a gluten-free and grain-free alternative to traditional bread.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1/4 cup melted butter
- 1/4 cup shredded cheese (cheddar or your choice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough to bake the buns evenly.
- Combine Dry Ingredients: In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt until well blended to create a uniform base.
- Add Wet Ingredients: Crack in the eggs and pour in the melted butter, then mix thoroughly until the batter forms a smooth consistency.
- Fold in Cheese: Gently fold the shredded cheese into the batter to distribute it evenly without overmixing.
- Prepare Muffin Tin: Grease a muffin tin to prevent sticking, then pour or scoop the batter evenly into the cups.
- Bake the Buns: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the buns turn golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Remove the buns from the oven and allow them to cool slightly before removing from the tin and serving.
Notes
- Use shredded cheddar, mozzarella, or your favorite cheese for different flavor profiles.
- Ensure the eggs and melted butter are at room temperature for better batter consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- These buns are great sliced and toasted for an even crispier texture.
