Best Low Carb Buns

I based this recipe off of one that I found from LowCarbMaven.

I've made these several times, tweaked and tweaked, and have finally come up with what I feel is the "perfect" mix for the right texture and taste.  These buns hold together, have a slight yeasty taste (thanks to the addition of Nutritional Yeast), and are filling! :)  

For the printable recipe go HERE, then scroll to the bottom for the print page option.

They are extremely versatile and can be made into panini's, breadsticks and more!  Please see bottom of post for baking options.

What you'll need:

"wet":

1 1/2 C. shredded cheese (I use part skim mozzarella, but cheddar or fiest mix work well too!)

2 oz cream cheese

1 large egg, plus 1 large egg white

"dry""

3/4 C. blanched almond flour (fine ground)

2 Tbsp. Coconut flour

1/3 C. Whey Protein Powder (unflavored)

1 Tbsp. baking powder

1/2 tsp. Xantham gum (optional, but helps with holding the buns together)

1 Tbsp. Nutritional Yeast Flakes (NON-GMO!) - run through a sifter or sieve to make fine

1 Tbsp. Unflavored beef gelatin powder

1/4 tsp. fine grain salt

2 Tbsp. Golden Flax Meal

In a medium bowl, mix all your dry ingredients together with a whisk, set aside.

**Melt shredded cheese and cream cheese together by using one of the following two methods:

A.  In  medium/large microwave safe bowl, heat for 1 minute, stir and heat an additional 30-45 seconds or until melted and will stir together with a fork.

OR

B. Over the stovetop in a small saucepan over low heat, heat the two cheeses until melted and smooth.

Whip the cheeses into a smooth mass with a fork, work quickly!  Use your muscles!  Add in the egg and egg white, and continue to whip it up... it will be thick and rather difficult, but eventually you will get them all combined together.

Pour dry ingredients into cheese egg mixture, mix as well as you can with the fork, then move to slightly dampened hands.  It will be a sticky mess... this is normal! :)

Mix with your hands to sort of knead it all together in the bowl.  Scrape sticky blob onto plastic wrap and wrap it up nicely.  Place in freezer while the oven heats up (the chilling is important here).

Preheat oven to 400 F.  Line a baking sheet with parchment paper.

Once the oven is ready, take the dough out of the freezer and with oiled or slightly damp hands, form 5 round buns, flatten slightly, but not TOO much.

Bake 12 minutes or until the outside has lightly browned.  Let them cool 2 minutes, then remove to a cooling rack, to cool.  For softer buns, cover lightly with a lightweight clean kitchen towel while they cool.

These freeze well and store nicely in the fridge for about a week or so.  I keep them stored on the counter for up to 3 days.

Optional baking ideas:

*Instead of forming buns, flatten mass into a rectangle and use fingertips to dimple... bake and cut into squares for paninis!

*Instead of bun shapes, make 10 breadstick shapes.  After baking, while still hot, brush with melted butter, olive oil and garlic powder!

*Make into smaller buns for dinner rolls, brush hot rolls with melted butter and garlic.

*I use 1-2 buns all crumpled up as a base for tender delicious meatballs! :)