Paleo Chicken Bao

Indulge in the deliciously grain-free and gluten-free flavors of Paleo Chicken Bao – a healthier spin on the classic steamed bun. Featuring a tender, golden-baked almond flour dough infused with coconut and a savory chicken filling seasoned with garlic, ginger, and coconut aminos, this recipe is packed with rich, umami flavors and fresh veggie crunch from shredded carrots and cabbage. Perfect for those following a paleo or low-carb lifestyle, these bao buns are baked instead of steamed, offering a crisp yet tender texture that's irresistibly satisfying. Ready in just over an hour, these homemade buns make an ideal lunch, snack, or appetizer. Experience the delight of a wholesome comfort food that’s as nourishing as it is flavorful! Perfect as paleo appetizers, grain-free snacks, or low-carb dinner options, this recipe is a must-try.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 cup Tapioca starch
• 0.25 cup Coconut flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 3 large Eggs
• 0.5 cup Coconut milk
• 0.25 cup Coconut oil
• 1 pound Chicken breast
• 2 tablespoons Coconut aminos
• 3 cloves Garlic
• 1 inch, grated Ginger
• 2 sliced Green onions
• 1 teaspoon Coconut sugar
• 1 teaspoon Sesame oil
• 0.5 cup Shredded carrots
• 1 cup, shredded Cabbage

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a large bowl, combine almond flour, tapioca starch, coconut flour, baking soda, and salt. Whisk together until well mixed.

Step 3

In a separate bowl, beat the eggs and then add coconut milk and melted coconut oil. Mix well.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.

Step 5

In a food processor, pulse the chicken breast until it is finely ground.

Step 6

Heat a skillet over medium heat. Add a little coconut oil and then sauté the garlic and ginger until fragrant.

Step 7

Add the ground chicken to the skillet and cook until browned, about 5-7 minutes.

Step 8

Stir in the coconut aminos, chopped green onions, coconut sugar, and sesame oil, cooking for another 3-4 minutes.

Step 9

Remove from heat and mix in the shredded carrots and cabbage to the chicken mixture.

Step 10

Divide the dough into 8 equal portions and flatten each piece into a small circle about 1/4 inch thick.

Step 11

Place a spoonful of chicken filling in the center of each dough circle, then fold the edges together and pinch to seal, forming a bun.

Step 12

Place the buns on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes or until the dough is cooked through and slightly golden.

Step 13

Remove the bao from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1505.2g)

Amount per serving	% Daily Value*
Calories	3776.3

Total Fat 201.0g	0%
Saturated Fat 68.0g	0%
Polyunsaturated Fat 9.1g
Cholesterol 948.1mg	0%
Sodium 4799.4mg	0%
Total Carbohydrate 320.9g	0%
Dietary Fiber 40.4g	0%
Total Sugars 43.2g
Protein 196.4g	0%

Vitamin D 123IU	0%
Calcium 713.6mg	0%
Iron 18.9mg	0%
Potassium 2273.8mg	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: 46.6%

Protein: 20.3%

Carbs: 33.1%