I 'invented' these hamburger buns because I'm not too fond of oopsies, and the lc hamburger bun recipes I have found online didn't taste that good and weren't much like bread, so I kept playing around until I came up with this. Don't be fooled by the fact that these buns are on the thin side. They will even stand up to a big juicy angus burger with a lot of sloppy toppings.
They are not 'eggy', and if you grind the pork rinds as per the instructions and use finely ground almond flour, they aren't grainy. They don't have the texture of pork rinds and none of the pork rind taste or smell. You wouldn't know they were in there if you hadn't made them yourself. There is also no taste from the baking soda, they look and taste like bread.
Regular hamburger buns are on the sweet side, and the recipe calls for 2 packets of sweetener, but still, they don't taste sweet to us. You can adjust the sweetener, salt, onion and garlic powder to suit your taste. And did I mention, these buns taste really good, even if I do say so myself.
I KNOW SOMEONE IS GOING TO ASK: Can I substitute something else for the pork rind flour?
ANSWER: I don't know because I've never tried it. If you try it, please report back.
HOW TO MAKE PORK RIND FLOUR: Use a blender or food processor to grind until the concistency of crushed pork rinds, then measure the rinds for the recipe, then either grind the measured rinds in a coffee or spice grinder (recommended) or return them to the blender or processor and grind as fine as possible.
NOTE: Once the wet ingredients are combined with the dry, the batter thickens fast, it is easier to work with when it is less thick, so be sure to oil the pan and measure all the ingredients before combining the wet and dry.
WIDGET'S HAMBURGER BUNS (makes 6)
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rind flour (approx. 1/2 oz.)
3/4 teaspoon baking soda
1/4 teaspoon salt
2 packets Splenda
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 eggs (I use medium)
1/4 cup plus 2 tablespoons mayonnaise
Preheat oven to 400 degrees. Oil the wells of a muffin top pan.
In a small bowl, stir together the dry ingredients. In another small bowl, use a fork to beat together the eggs and mayonnaise until well blended. Stir half of the dry ingredients into the egg mixture until smooth, then stir in the other half until smooth.
Spoon the mixture evenly into the wells of the pan.
Bake 8 to 10 minutes until golden brown. Remove from pan immediately and let cool. Cut in half with a serrated knife. Can be frozen.
FOR THE ENTIRE RECIPE
Total Carbs = 22.9g
Fiber = 9g
Net Carbs = 13.9g
FOR ONE BUN
Total Carbs = 3.8g
Fiber = 1.5g
Net Carbs = 2.3g