Low Carb Burger & Hotdog Buns | Diabetic Friendly | LevelTrack

Ingredients

• 250 g (2 cups) Almond flour
• 30 g (1/4 cup) Psyllium husk powder
• 30 g (1/4 cup) Ground flaxseed
• 10 g (2 tsp) Baking powder
• 5 g (1 tsp) Salt
• 10 g (2 tbsp) Sesame seeds (optional)
• 4 Large eggs
• 120 g (1/2 cup) Greek yoghurt (unsweetened)
• 120 ml (1/2 cup) Warm water
• 15 ml (1 tbsp) Apple cider vinegar (or lemon juice)
• 30 ml (2 tbsp) Olive oil

Method

1. Preheat your oven to 180°C (160°C fan) / 350°F. Line a baking tray with parchment paper.
2. In a large bowl, whisk together the almond flour, psyllium husk, ground flaxseed, baking powder, salt and sesame seeds (if using).
3. In a separate bowl, beat the eggs, Greek yoghurt, water, vinegar and olive oil until well combined.
4. Pour the wet ingredients into the dry ingredients and mix to form a dough. It will be thick and slightly sticky – this is normal.
5. Divide the dough into 8 equal portions. Shape 4 into burger buns (round) and 4 into hotdog buns (oval).
6. Place on the prepared tray and gently flatten. Sprinkle with a few sesame seeds if desired.
7. Bake for 18–20 minutes, or until golden brown and firm to the touch.
8. Allow to cool on a wire rack before slicing and serving.