Low Carb Steamed Bao Buns with Savory Pork Filling

Experience a modern twist on a classic favorite with these **Low Carb Steamed Bao Buns with Savory Pork Filling**—a keto-friendly take on the beloved Asian street food. These fluffy, gluten-free buns are made with a unique blend of almond flour, coconut flour, and psyllium husk, ensuring a light yet satisfying texture without the carb overload. The filling features mouthwateringly seasoned ground pork, infused with garlic, ginger, sesame oil, and shredded cabbage for a savory and aromatic bite. Perfectly steamed to pillowy perfection, these bao buns are a guilt-free indulgence ready in under an hour. Serve them warm with a low-carb dipping sauce or extra soy sauce for the ultimate flavorful experience. This recipe is ideal for those seeking a healthy, low-carb alternative without sacrificing taste or tradition!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Coconut flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt
• 3 large Egg whites
• 0.75 cups Warm water
• 2 teaspoons Olive oil
• 1 pound Ground pork
• 2 cloves Minced garlic
• 3 tablespoons Soy sauce (low sodium)
• 1 teaspoon Grated ginger
• 2 stalks Green onions, chopped
• 1 teaspoon Sesame oil
• 1 cup Cabbage, finely shredded
• 1 teaspoon Sriracha sauce (optional)

Directions

Step 1

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

Step 2

Add egg whites, warm water, and olive oil to the dry ingredients. Mix until a dough forms. Let the dough sit for 5-10 minutes to allow the psyllium husk to absorb the moisture.

Step 3

While the dough rests, prepare the pork filling. Heat a skillet over medium heat and add the ground pork. Cook until browned, breaking it up into small pieces.

Step 4

Drain excess fat from the skillet. Add minced garlic, soy sauce, grated ginger, green onions, sesame oil, shredded cabbage, and optional sriracha. Stir well and cook for another 3-4 minutes until the cabbage is tender. Remove from heat.

Step 5

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a circle about 4-5 inches in diameter.

Step 6

Spoon about 2 tablespoons of the pork filling into the center of each circle. Carefully fold the edges of the dough up and over the filling, pinching to seal the top.

Step 7

Prepare a steamer basket by lining it with parchment paper to prevent sticking. Place the filled buns in the basket, making sure there is space between them.

Step 8

Steam the buns for 12-15 minutes over medium heat. The buns will firm up and become slightly puffy.

Step 9

Remove the buns from the steamer and serve warm. Optionally, pair with a low-carb dipping sauce or additional soy sauce.

Nutrition Facts

Serving size	(1276.2g)

Amount per serving	% Daily Value*
Calories	3027.8

Total Fat 217.6g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 8.5g
Cholesterol 408.2mg	0%
Sodium 3881.1mg	0%
Total Carbohydrate 110.5g	0%
Dietary Fiber 61.0g	0%
Total Sugars 18.3g
Protein 175.3g	0%

Vitamin D 0IU	0%
Calcium 593.1mg	0%
Iron 16.0mg	0%
Potassium 1462.8mg	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: 63.1%

Protein: 22.6%

Carbs: 14.3%