Following a low carb, ketogenic diet can sometimes feel limiting because grains and gluten are big “no no’s”. So the other day when my husband said he had a craving for a sandwich, I was like all in a panic. “But we can’t have bread.” We tried a few ideas I saw on Pinterest and such, but none of these lettuce wraps, meat wraps, or egg tortillas satisfied that “bready” need. They all tasted great, but it was still nothing like bread. So through much trial and error, I present my husband approved recipe for my dairy free keto slider buns.
First you need to preheat your oven to 425 degrees F. Then gather up all your healthy ingredients. Using an immersion blender makes this so quick and easy to clean up. Add the psyllium husk and water together into your container and pulse a few times until it forms a thick gel like substance. No worries, it’s supposed to look like that – I know this is looking weird and not “bready” at all, but trust me. It will be worth it!
Next add in your eggs, sea salt, baking soda, avocado oil and mayonnaise. If you need, you can make my Quick and Easy Homemade Mayonnaise. Now you know why I make so much mayonnaise; I literally use it for everything! Blend away until everything is incorporated.
Now add your almond flour slowly one third at a time, blending in between. Add in your apple cider vinegar last. Make sure there are no big lumps and the batter is blended, it will still look a little bit grainy, but that is ok.Once your batter is all ready, get out your scoop. If you don’t have one I would highly recommend it, because it makes it so much easier for portion control. The one I linked to on Amazon is the one I use. You can also go to local restaurant suppliers and pick up one for a lot less, though you lose the convenience of having it sent to you. Just make sure you get the size 20 (yellow) which holds 1 – 5/8 ounce.
Place your jumbo muffin silicon baking tray on a baking sheet. ( If you don’t do this, once you put the batter in, it will be hard to put in the oven) Portion out your slider batter into the muffin cups. This should be the exact amount of batter for 6 slider rolls, if you use the portion scoop. Place in the oven for 22 minutes. You can leave them in a few minutes longer if you like a crispier crust.Once you take your slider buns out of the oven, let them cool before you take them out of your silicon tray. Now all thats left is for you to slice, toast, and enjoy! You can also make these in bulk and freeze them. Make sure to slice before you ice. Please let me know if you try these slider buns and how it turns out for you.
I hope you enjoy this recipe as much as we have; it was a labor of love.
- 1 tbsp psyllium husk
- 5 tbsp water
- 2 large eggs
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon baking soda
- 5 tablespoon avocado oil
- 2 tablespoon mayonnaise
- 3/4 cup almond flour
- 1/2 teaspoon apple cider vinegar
Preheat oven to 425 degrees.
In the blender container, add psyllium husk and water. Blend together with immersion blender until a gel forms.
Add the rest of the ingredients with the exception of the almond flour and apple cider vinegar. Mix well until all the ingredients are blended.
Add 1/3 of the almond flour, blend until incorporated, repeat twice. Finally add the apple cider vinegar and blend until smooth.
Scoop into silicone jumbo muffin pan and bake for 22 minutes.
Let cool. (Do not try to slice when still warm) Slice, toast and enjoy a lo-carb sandwich, burger or even eggs benedict!
You can make a bunch of these in advance and freeze. Just make sure that you slice before you ice!