Keto Breakfast Buns Recipe
Start your day right with these delectable and healthy Keto Breakfast Buns. Made with almond flour, these low-carb buns are perfect for a nutritious breakfast or a quick lunch.
Are you following a keto diet and looking for a tasty breakfast option? Look no further! In this blog post, we’ll guide you through the steps of making mouthwatering Keto Breakfast Buns using almond flour. These buns are not only low in carbs but also gluten-free, making them a perfect choice for a healthy and satisfying morning meal. With just a handful of ingredients and minimal preparation time, you can enjoy these fluffy and flavorful buns that will keep you energized throughout the day.
Frequently Asked Questions
Can I use a different type of cheese instead of mozzarella?
While mozzarella cheese works best for this recipe, you can experiment with other mild cheeses like cheddar or provolone. However, keep in mind that the texture and taste may vary slightly.
How do I store the leftover breakfast buns?
To preserve the freshness of the buns, store them in a sealed bag or airtight container. They can be kept at room temperature for up to 4 days or refrigerated for up to a week. If reheating, use a toaster for the best results.
Can I freeze the keto breakfast buns?
Absolutely! These buns freeze well. Allow them to cool completely, then store them in a freezer-safe bag or container. They can be kept frozen for up to 3 months. To enjoy, simply thaw them in the refrigerator overnight and reheat as desired.
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Can I customize the toppings on the buns?
Definitely! Feel free to experiment with various toppings to add extra flavor and texture. Consider adding herbs like rosemary or thyme, or even sprinkle some grated cheese on top before baking. Get creative and make these buns your own!
Let’s dive into the recipe and get started!
Keto Breakfast Buns Recipe
Yields: 12 small buns
Preparation Time: 30 minutes
Baking Time: 20 minutes
Ingredients You’ll Need
- 1 cup shredded mozzarella
- 1/4 cup cream cheese
- 1 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 eggs, at room temperature
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
How to Make Almond Flour Breakfast Buns
- Preheat the oven to 375F. Prepare a baking tray with parchment paper. Beat two eggs until foamy.
- Then mix them with baking powder, salt, and cream cheese until combined.
- Place 1 tablespoon of olive oil and shredded mozzarella cheese in a small pot over medium heat. Stir until the cheese is melted. Let it slightly cool, just for two minutes or so.
- In the meantime, place the eggs mixture into a food processor with a sharp blade, not the dough. Then add melted mozzarella, and press until well combined. The result should be a smooth batter. Small pieces of cheese not combined won’t matter.
- Now add almond flour into the food processor press a few times until well combined. Then, transfer the dough to a large bowl. Add coconut flour and mix.
- Use your hands to roll the dough into 12 small buns. Arrange them in the prepared baking tray and lightly flatten the top.
- Divide the remaining egg into whites and yolks, beat the yolk, and brush each bun with it, to give them a nice golden look. Next, sprinkle some sesame seeds on top of the buns.
- Bake them for 20-22 minutes, or until the surface has cracked a little and they’re golden.
Tips
- These buns are excellent when freshly made; after the first 24 hours, they tend to dry a little bit.
- The best is to reheat them in a toaster on those occasions before serving.
- Keep leftovers in a sealed bag for up to 4 days over the counter or one week in the fridge.
Recipe Notes
These keto buns are versatile and straightforward, great for breakfast or quick lunch.
Eating a low-carb breakfast doesn’t mean sacrificing flavor or satisfaction. With this keto breakfast buns recipe, you can enjoy a delicious morning meal while staying true to your keto lifestyle.
Remember to play around with toppings and flavors to suit your taste preferences. Whether you enjoy them fresh out of the oven or reheated for a quick breakfast on busy mornings, these almond flour breakfast buns are sure to become a staple in your keto recipe collection.
Give them a try and start your day off right with a healthy and tasty treat!
Be sure to pin this for later and get the printable recipe below.
Keto Breakfast Buns Recipe
Ingredients
- 1 cup shredded mozzarella
- 1/4 cup cream cheese
- 1 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 eggs at room temperature
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375F. Prepare a baking tray with parchment paper. Beat two eggs until foamy.
- Then mix them with baking powder, salt, and cream cheese until combined.
- Place 1 tablespoon of olive oil and shredded mozzarella cheese in a small pot over medium heat. Stir until the cheese is melted. Let it slightly cool, just for two minutes or so.
- In the meantime, place the eggs mixture into a food processor with a sharp blade, not the dough. Then add melted mozzarella, and press until well combined. The result should be a smooth batter. Small pieces of cheese not combined won’t matter.
- Now add almond flour into the food processor press a few times until well combined. Then, transfer the dough to a large bowl. Add coconut flour and mix.
- Use your hands to roll the dough into 12 small buns. Arrange them in the prepared baking tray and lightly flatten the top.
- Divide the remaining egg into whites and yolks, beat the yolk, and brush each bun with it, to give them a nice golden look. Next, sprinkle some sesame seeds on top of the buns.
- Bake them for 20-22 minutes, or until the surface has cracked a little and they’re golden.
Notes
- These buns are excellent when freshly made; after the first 24 hours, they tend to dry a little bit.
- The best is to reheat them in a toaster on those occasions before serving.
- Keep leftovers in a sealed bag for up to 4 days over the counter or one week in the fridge.
Nutrition
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