John Myers
Ingredients for 1 servings:
- 60 g almond flour
- 60 g coconut flour
- 30 g ground almonds
- 30 g dried tomatoes
- 20 g flaxseed
- 20 g psyllium husks
- 1 packet of baking powder
- 3 egg whites
- 1 tbsp herb cream cheese
- 250 ml boiling water
- n. B. Spice(s) such as salt, paprika powder, oregano, thyme, basil, marjoram
- e.g. sesame
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
ketogenic
Weigh all the dry ingredients (almond flour, coconut flour, ground almonds, flaxseed, psyllium husks, baking powder) and mix in a bowl. Chop the sun-dried tomatoes and add them along with the salt, paprika, and herbs. I use dried herbs. Separate the eggs and stir in the egg whites. The egg yolks are not needed. Slowly add the boiling water while stirring constantly. Finally, add the cream cheese. Divide the dough into equal-sized balls (mine weighs 150 g each) and form them into flat burger buns on a baking sheet lined with baking paper. Bake in a preheated oven at 170°C for 45 minutes. Top the finished burger bun with your favorite toppings. Since the buns are very filling and high in fiber, one per person is usually enough, along with salad, fries, etc.
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