Keto Vegetable Bun
Elevate your low-carb lifestyle with this deliciously soft and flavorful Keto Vegetable Bun recipe, perfect for anyone following a keto diet or simply looking for a healthy bread alternative. These buns are crafted with almond and coconut flours for a gluten-free base, and the addition of shredded zucchini keeps them moist while sneaking in a dose of veggies. Optional shredded cheddar cheese enhances the flavor, while aromatic seasonings like garlic and onion powder bring a savory twist. With just 15 minutes of prep time and 20 minutes of baking, these buns are quick and easy to whip up. Enjoy them as a side dish, a sandwich base, or even on their own. Ideal for meal prep, they can be stored in the fridge for up to four days, making them versatile, convenient, and absolutely irresistible!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 cup Shredded zucchini
- 1 cup Shredded cheddar cheese (optional)
- 3 large Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil (for greasing)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil to prevent sticking.
Step 2
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much water as possible to ensure the buns don't become soggy.
Step 3
In a mixing bowl, combine the almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the dry ingredients.
Step 4
In a separate bowl, whisk the eggs until frothy. Add the shredded zucchini and shredded cheddar cheese (if using) to the eggs, and mix until well incorporated.
Step 5
Gradually fold the wet ingredients into the dry ingredients. Stir until a dough-like consistency forms. The dough should be slightly sticky but firm enough to hold its shape.
Step 6
Divide the dough into 6 equal portions and shape each portion into a bun. Place the buns onto the prepared baking sheet, spacing them evenly apart.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown on top and firm to the touch.
Step 8
Remove the buns from the oven and let them cool on a wire rack for 10 minutes before serving.
Step 9
Serve the keto vegetable buns as a side dish, sandwich base, or on their own. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Serving size | (530.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1434.6 |
| Total Fat 114.5g | 0% |
| Saturated Fat 36.2g | 0% |
| Cholesterol 678mg | 0% |
| Sodium 3043.0mg | 0% |
| Total Carbohydrate 48.2g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 8.2g | |
| Protein 72.7g | 0% |
| Vitamin D 147IU | 0% |
| Calcium 1133.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 771.0mg | 0% |
Source of Calories