I wrote this recipe for Low Carb Burger Buns when I fell in love with the popular burger bar version and it has been loved amongst the gluten free and low carb Thermomix community ever since.
These make great savoury pancakes, burger buns or can even be a sweet option with your preferred sweetener added.
Try cutting them into small squares and baking in the oven for low carb croutons to pair with my Chicken Caesar Salad recipe which can be found in the original ‘The Healthy Mix I’ recipe book.
If you have a Pie Maker you can use it to make perfectly round burger buns, check out the tips on ‘The Skinnymixers Guide to Pie Makers’.
Love Nik xx
skinnymixer's Low Carb Savoury Pancake
This recipe is featured in 'The Healthy Mix II' and has Keto (LCHF), Super Skinny and Sweet Variations in the cookbook available at shop.skinnymixers.com
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Servings: 20
Calories: 139kcal
Ingredients
- 230 g raw almonds - or almond meal
- 60 g tapioca flour
- 15 g psyllium husk
- 270 g coconut cream - Ayam brand
- 130 g water
- 5 whole eggs
- 5 g salt
Instructions
- 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.
Notes
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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 40g | Calories: 139kcal | Carbohydrates: 4.2g | Protein: 4g | Fat: 11.4g | Saturated Fat: 4.3g | Sodium: 114mg | Sugar: 1.1g