Whole30 Toasted Siopao

Embrace the bold flavors and guilt-free indulgence of Whole30 Toasted Siopao, a creative twist on the classic Filipino steamed bun that’s baked to golden perfection. Crafted with a grain-free dough made from almond, tapioca, and coconut flours, this recipe is completely Whole30-compliant while delivering a satisfying, pillowy texture. The savory filling features succulent ground pork, sautéed with onions, garlic, and flavor-packed coconut aminos and fish sauce, creating a delicious balance of umami and freshness. Perfect as a meal or snack, these toasted siopao are a healthier, gluten-free alternative that doesn’t skimp on taste. Whether you’re following the Whole30 plan or simply exploring nourishing global flavors, this recipe is a must-try!

Nutriscore Rating: 58/100

Prep Time:35 mins

Cook Time:25 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 cups almond flour
• 1.25 cups tapioca flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder (Whole30-compliant)
• 0.5 teaspoon salt
• 2 large eggs
• 2 tablespoons coconut oil, melted
• 0.75 cup full-fat coconut milk
• 1 pound ground pork
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons coconut aminos
• 1 tablespoon fish sauce (Whole30-compliant)
• 2 stalks green onions, finely chopped
• 0.5 teaspoon black pepper
• 2 tablespoons cooking oil (avocado or coconut oil)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.

Step 3

In a separate bowl, beat the eggs, then whisk in melted coconut oil and coconut milk until smooth.

Step 4

Gradually add the wet mixture to the dry mixture, stirring until a soft and pliable dough forms. Cover the dough with a towel and set aside.

Step 5

Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 6

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 7

Add the ground pork to the skillet. Cook, breaking up the meat with a wooden spoon, until fully browned, about 7-8 minutes.

Step 8

Stir in the coconut aminos, fish sauce, black pepper, and green onions. Mix well and let the filling cook for another 2-3 minutes. Once done, remove from heat and let it cool slightly.

Step 9

Divide the dough into 6 equal portions and roll each into a ball. Flatten each ball into a disc shape with your hands, about 1/4-inch thick.

Step 10

Spoon 2-3 tablespoons of the pork filling into the center of each dough disc.

Step 11

Carefully fold the edges of the dough over the filling, pinching the seams together to seal and forming a bun shape. Place the sealed buns seam-side down on the prepared baking sheet.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and firm to the touch.

Step 13

Allow the toasted siopao to cool for a few minutes before serving. Enjoy them warm as a satisfying Whole30 meal or snack!

Nutrition Facts

Serving size	(1316.5g)

Amount per serving	% Daily Value*
Calories	3929.5

Total Fat 276.7g	0%
Saturated Fat 109.8g	0%
Polyunsaturated Fat g
Cholesterol 780.2mg	0%
Sodium 4348.4mg	0%
Total Carbohydrate 210.2g	0%
Dietary Fiber 30.0g	0%
Total Sugars 32.3g
Protein 171.8g	0%

Vitamin D 82IU	0%
Calcium 616.7mg	0%
Iron 21.1mg	0%
Potassium 1017.6mg	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: 62.0%

Protein: 17.1%

Carbs: 20.9%