Low Carb Bao Buns with Fried Chicken and Vegetables

Indulge in guilt-free comfort food with these Low Carb Bao Buns with Fried Chicken and Vegetables, a creative twist on a beloved classic. These fluffy, grain-free buns are made with a wholesome blend of almond and coconut flours, psyllium husk, and eggs, achieving the perfect chewy texture without the carbs. Nestled inside are crispy fried chicken strips, coated in a savory almond flour crust spiced with paprika, garlic, and onion powders, alongside a vibrant, tangy vegetable medley of cabbage, carrots, and green onions tossed in soy sauce and sesame oil. Steamed to perfection and paired with a fresh squeeze of lime, this keto-friendly dish is bursting with flavor and low-carb goodness, making it an ideal option for those seeking to savor bold Asian-inspired flavors on a healthy diet. Perfect for quick family dinners or weekend meal prep, these bao buns are an irresistible blend of texture, taste, and health!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 1 tablespoon Coconut flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 cups Hot water
• 3 large Eggs
• 2 pieces Chicken breast
• 0.5 cup Almond flour
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Egg
• 0 for frying Vegetable oil
• 1 cup, shredded Cabbage
• 1 small, julienned Carrot
• 2 stalks, chopped Green onion
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 cut into wedges Lime

Directions

Step 1

Begin by preparing the low-carb Bao bun dough. In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

Step 2

Pour hot water into the dry ingredients and mix well to form a dough.

Step 3

Add beaten eggs to the dough and knead until smooth. Let it rest for 10 minutes.

Step 4

While the dough rests, prepare the chicken. Slice the chicken breasts into strips.

Step 5

In a shallow dish, mix almond flour, paprika, garlic powder, onion powder, salt, and black pepper.

Step 6

Beat one egg in a separate bowl.

Step 7

Dip each chicken strip first in the beaten egg, then coat with the almond flour mixture.

Step 8

Heat vegetable oil in a frying pan over medium heat. Fry the chicken strips until golden and cooked through, about 5 minutes on each side. Remove and let drain on paper towels.

Step 9

For the vegetables, combine cabbage, carrot, and green onions in a bowl. Toss with soy sauce and sesame oil.

Step 10

Divide the rested dough into 8 equal portions. Roll each into a ball and then flatten slightly to form patties.

Step 11

In a steamer lined with parchment paper, place the dough patties and steam for 10-12 minutes until they are fluffy.

Step 12

To assemble, take a steamed bun, open it gently, and fill with fried chicken and a generous amount of vegetables.

Step 13

Serve immediately with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1445.5g)

Amount per serving	% Daily Value*
Calories	2613.3

Total Fat 211.8g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 69.0g
Cholesterol 983.9mg	0%
Sodium 6348.0mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 41.4g	0%
Total Sugars 12.5g
Protein 131.2g	0%

Vitamin D 176.8IU	0%
Calcium 657.9mg	0%
Iron 14.2mg	0%
Potassium 1777.8mg	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: 69.5%

Protein: 19.1%

Carbs: 11.4%