Low Carb Almond Meal Seed Buns ~ Gluten Free

Low Carb Almond Meal Seed Buns ~ Gluten Free

I used a digital scale for accurate measurements

In the Scale Measure:
208 Grams Natural Almond Meal (I used Bob's Red Mill)

Pour the Almond Meal into a medium bowl and add:
1 tsp. Salt
2 TBL. Sunflower Seeds
4 TBL. Pumpkin Seeds
2 TBL. Sesame Seeds
4 TBL. Psyllium Husk (Use the Powdered Husk and check label for Gluten Free)
4 tsp. Baking Powder
Mix with a wooden Spoon

In the Scale measure:
300 Grams Greek Yogurt

Add the Yogurt to the dry ingredients along with:
4 TBL. Vegetable Oil (I have used Coconut oil as well)
4 Eggs slightly beaten with a fork

Mix with a spatula making sure all the ingredients are combined.
Rest for 5 Minutes.
This gives the Psyllium Husk time to absorb some of the liquid.

Line a Cookie sheets with Silpat Liners
Preheat oven to 350*
Using a ¼ cup Ice Cream scoop evenly measure out 9 Buns or use a smaller scoop if you want smaller buns.

Slightly flatten the tops with a spatula dipped in water.

Sprinkle on any seeds of your choice of the tops of each Bun lightly patting them on.

If you do not like a particular Seed you can leave it out and increase another seed. If your Seeds are very salty cut back on how much salt you put into the buns.

Bake for 20-23 minutes or until golden brown. I rotate my pans after 10 minutes.

Cool on a wire rack

These Buns are easy to split and hold up to a hearty Cheese Burger. Or use them as you would any other Bun. ENJOY!!


Credit to my friend Monica on #IG  for sharing this recipe and giving me permission to share with you all. Her #IG account: MoonKIJKT




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