Low Carb Pork Bao Bun

Sink your teeth into these irresistible Low Carb Pork Bao Buns—an innovative twist on the beloved classic that’s perfect for those watching their carbs! These pillowy buns are crafted with a nutty blend of almond flour and coconut flour, bound together with psyllium husk for that fluffy, bread-like texture. Inside, you’ll discover a savory, melt-in-your-mouth filling of slow-cooked pork shoulder, infused with soy sauce, garlic, ginger, and Chinese five spice. A pop of freshness from crisp shredded cabbage and scallion highlights every bite. Steamed to perfection, these gluten-free, low-carb bao buns boast just the right balance of indulgence and nutrition. Serve them hot as a delightful appetizer or a keto-friendly meal option that everyone will adore!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 large Eggs
• 2 tablespoons Melted butter
• 0.5 cup Hot water
• 1 pound Pork shoulder
• 0.25 cup Soy sauce
• 2 tablespoons Rice vinegar
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 units Green onions, sliced
• 1 teaspoon Sesame oil
• 1 teaspoon Chinese five spice powder
• 1 cup Shredded cabbage

Directions

Step 1

In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

Step 2

In a separate bowl, beat the eggs and mix in melted butter. Slowly add hot water while stirring.

Step 3

Combine wet and dry mixtures to form the dough. Knead gently and let it rest for 15 minutes.

Step 4

For the pork filling, cut pork shoulder into small cubes and place them in a slow cooker.

Step 5

Add soy sauce, rice vinegar, minced garlic, grated ginger, and Chinese five spice powder to the pork.

Step 6

Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easy to shred.

Step 7

Once done, shred the pork using two forks and mix with sesame oil and sliced green onions.

Step 8

Preheat a steamer. Divide the rested dough into 8 equal parts and flatten each into a circular shape.

Step 9

Place a tablespoon of shredded pork mixture and shredded cabbage onto each dough wrapper.

Step 10

Gather the edges of the circular dough and pinch them together to enclose the filling completely.

Step 11

Place each bao bun onto parchment paper squares and steam for 15-20 minutes until the buns puff up and are cooked through.

Step 12

Let the buns cool slightly before serving warm.

Nutrition Facts

Serving size	(1125.4g)

Amount per serving	% Daily Value*
Calories	2341.6

Total Fat 158.9g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1021.1mg	0%
Sodium 3949.8mg	0%
Total Carbohydrate 75.1g	0%
Dietary Fiber 42.3g	0%
Total Sugars 9.8g
Protein 160.3g	0%

Vitamin D 138.8IU	0%
Calcium 564.0mg	0%
Iron 15.6mg	0%
Potassium 2656.3mg	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: 60.3%

Protein: 27.0%

Carbs: 12.7%