Add half the almonds to mixer bowl, mill for 20 sec/speed 9/MC on. Set aside. Repeat with remaining almonds and return all milled almonds to the mixer bowl.
Add the tapioca flour, psyllium husk and salt to mixer bowl, blend for 5 sec/speed 5/MC on.
Using a spatula, scrape the flour mixture from the sides and bottom of the bowl to loosen it.
Add coconut cream, eggs and water to mixer bowl and blend for 1 min/speed 5/MC on.
Let mixture sit in the mixer bowl for 10 mins while you pre heat a 12.5 cm pan (single egg pan) to low/medium heat.
Dry fry around 50 g or 1.8 oz of mixture per bun until slightly browned on each side.
When all of the buns are cooked, you can either use them straight away as a savoury pancake with breakfast.
Alternatively: refrigerate buns for 8 hrs in an airtight container, once cooled, to use as burger buns or as a sandwich alternative.
To reheat for burger buns: grill on the BBQ or in a pan until warm.
This recipe makes roughly 20 buns, at 4 g carbohydrates per bun. Cooked fresh, they are like pancakes. Refrigerate them for 8 hours to dry out and firm up for buns. You can sprinkle sesame or poppy seeds on the uncooked side of the bun before flipping if desired. This recipe was inspired by the Grill'd Low Carb Bun. Bellini Users Use your sharp blade for this recipe. At step 1 grind almonds for a little longer if necessary.