Low Carb Banh Bao (Vietnamese Steamed Pork Buns)

Indulge in the comforting flavors of Vietnam with this Low Carb Banh Bao (Vietnamese Steamed Pork Buns) recipe—a guilt-free twist on the beloved classic! Crafted with a nutrient-packed cauliflower-based dough and filled with tender, savory pork shoulder, aromatic garlic, and a perfectly boiled quail egg at the center, these buns offer all the satisfaction of traditional banh bao without the carb-heavy guilt. The dough combines almond flour and coconut flour for a light yet sturdy base that's steamed to fluffy perfection, while the filling is infused with umami-rich seasonings like soy sauce, fish sauce, and oyster sauce. Ideal for keto and low-carb dieters, this recipe comes together in just under 1.5 hours and serves as a delicious appetizer, snack, or meal prep option. Delight your taste buds with this wholesome, flavorful alternative to the iconic Vietnamese steamed bun.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 head cauliflower
• 1 cup almond flour
• 0.25 cup coconut flour
• 1 teaspoon baking powder
• 2 eggs
• 0.5 pound pork shoulder
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic
• 2 green onions
• 0.5 teaspoon black pepper
• 1 teaspoon xylitol sweetener
• 6 boiled quail eggs
• 2 tablespoons coconut oil

Directions

Step 1

Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice.

Step 2

Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 minutes or until tender. Let it cool slightly and then transfer to a clean kitchen towel to squeeze out excess moisture.

Step 3

In a large bowl, combine the almond flour, coconut flour, baking powder, and salt with the drained cauliflower rice.

Step 4

Add the eggs to the cauliflower mixture and mix until a dough forms. Set aside.

Step 5

Chop the pork shoulder into small cubes, then mince the garlic and thinly slice the green onions.

Step 6

In a skillet over medium heat, add coconut oil and once hot, sauté the garlic, green onions, and pork until the meat is cooked through, about 5-7 minutes.

Step 7

Stir in the soy sauce, fish sauce, oyster sauce, and xylitol sweetener. Cook for another 2 minutes until the sauce is well absorbed.

Step 8

Preheat a steamer by bringing water to a simmer.

Step 9

Divide the cauliflower dough into 6 equal portions. Flatten each portion slightly in your palm and add a spoonful of the pork filling in the center along with a boiled quail egg.

Step 10

Carefully pinch the edges of the dough together to encase the filling entirely, forming a bun.

Step 11

Place each bun on a small piece of parchment paper, then arrange them in the steamer basket.

Step 12

Steam the buns for 15-20 minutes, or until firm and cooked through.

Step 13

Remove the buns carefully from the steamer and let cool slightly before serving.

Nutrition Facts

Serving size	(1246.5g)

Amount per serving	% Daily Value*
Calories	1860.4

Total Fat 124.4g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1027.9mg	0%
Sodium 4622.3mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 36.5g	0%
Total Sugars 19.7g
Protein 116.2g	0%

Vitamin D 82IU	0%
Calcium 553.4mg	0%
Iron 15.0mg	0%
Potassium 3356.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 24.0%

Carbs: 18.0%