Here's a low carb recipe for sesame seed buns that can be used for any kind of sandwich, burger, or just to eat as a bread substitute. They turned out great and taste something like a cornbread.
If you want to check out the cauliflower bun recipe I posted a while ago, CLICK HERE
- 3 tablespoons coconut flour, sifted
- 3/4 cup blanched almond flour
- 3/4 cup golden ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt, or to taste
- 3 tablespoons granular Swerve Sweetener
- 3 large eggs
- 1/2 cup buttermilk
- 3 tablespoons olive oil
- 1 to 2 tablespoons sesame seeds
- Preheat oven to 350 degrees F.
- In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.
In a small bowl, beateggs, buttermilk and olive oil together.Mix wet ingredients into dry ingredients until combinedand a dough is formed.Dough will be thick and slightly sticky.
- Lightly spray a nonstick muffin top pan with olive oil or coconut oil spray.
- Using a 4-tablespoon size retractable scoop, divide dough into the 6 muffin top cavities.
- Using slightly moistened finger tips, gently pat down to form patty-sized dough circles that fill the muffin cup. Top with sesame seeds.
- Let sit for 5 to 10 minutes for dough to rise slightly.
- Bake for 20-22 minutes or until light golden brown and done. Cool completely before slicing with a sharp serrated knife.
I snagged this recipe from another website from Pinterest so if you are interested, I'll send you the site.
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