Makes 18 buns
Dry Ingredients
3 cups almond flour (10 oz by weight)
1/2 cup coconut flour (2 oz by weight)
1/4 cup ground flaxseed
1 tbsp plus 1 tsp baking soda
1/4 tsp Kal Brand Stevia
1/4 tsp salt (if not using salted butter)
Wet Ingredients
2 tbsp Vinegar
1 tsp vanilla
1/2 cup heavy cream
1/4 cup water
8 eggs, well beaten
1/2 cup butter, melted
Optional topping: Sesame Seeds
- Preheat oven to 350 degrees.
- In bowl, mix dry ingredients.
- Add vinegar to dry.
- In separate bowl, blend all remaining wet ingredients well.
- Scoop batter into muffin top pan using ice cream scoop.
- Hit pan on counter top 2 times then turn pan and hit 2 more times, this produces a more even thickness and gets out air bubbles!
- Bake for 13-15 minutes then remove and cool on wire rack.
- Store in refrigerator for up to a week.
- To serve: Carefully slice bun in half using serrated knife (or bagel cutter). Toast on lowest setting to extra strength.
Note: I recommend slicing in half before storage in the refrigerator to make these Sandwich buns convenient for the kids.
Nutrition:
Each Sandwich Bun: A little over 3 carbs
Regular whole wheat bun: 16-25 grams of carbs